Pierna Mechada Recipe

ingredients Servings: 26 1 leg of 5 to 6 kilos 6 cloves of garlic 1 medium onion Salt and pepper, to taste 2 cups apple cider, divided ½ cup almonds, peeled 15 prunes, pitted and chopped 2 tablespoons butter 1 large can (800 grams ) pineapple slices Preparation method Preparation : 30min > Cooking : 6hrs > Extra Time : 6hrs marinating > Ready in: 12horas30min Wash and thoroughly dry the leg, then pícala everywhere with large fork. Place it in a large bowl. Blend the garlic, onion, salt, pepper and 1 cup cider mixture until smooth. Pour over the leg, making sure to completely bathe. Cover and marinate in the refrigerator for at least 6 hours or overnight. Preheat oven to 200 ° C (400 ° F). Remove the leg from the refrigerator and place in a baking dish or baking sheet. Reserve the marinade. Mecha leg with almonds and raisins and inyéctala with remaining cider. Rub entire leg with butter, place pineapple slices on top , cover with foil and bake for 5-6 hours. While the leg is cooking, mix the marinade with pineapple syrup and use it to bathe the leg several times while baking. Remove the foil during the last 30 minutes of cooking to allow the leg browned. Let stand for 20 minutes before slicing.