Description
A Venezuelan braised shredded beef dish that relies on Maillard browning and collagen hydrolysis.
Technical
During searing, the Maillard reaction between reducing sugars and amino acids forms melanoidins, giving the meat its brown color and complex flavor. Slow simmering at 90–95 °C hydrolyzes collagen into gelatin, tenderizing the meat while retaining moisture. Excess salt can draw out water, leading to dryness, so careful seasoning is essential.
Science
Primary Reaction
Maillard browning during searing and collagen hydrolysis during simmering
Sensory Profile
Aroma ()
savorycaramelizedsmokyearthyumamirichmeatyherbaceousonionygarlicky