Pelibüey is a real treat here in Nicaragua. It is often served at large celebrations. The animal has a large yield of meat. They’re goofy to look at, with a somewhat shorn coat… like Edward Scissorhands passed by after getting dumped by Winona Ryder.

The traditional method of cooking Pelibüey here is similar to other grilled meats: well done. Not as in, well made—or “bien hecho”—but as, cooked to a crisp, with no moisture left. It’s very rare (pun intended) to find a Nicaraguan that likes any pink left in his/her meat after cooking. For so much work and talk, the end result, in my opinion, has never been too tasty.

Mateo had the ‘rite of passage’ to slaughter his own birthday Pelibüey many years back. It’s a horrific story, ending in him being unable to even look at his cooked Pelibüey birthday dinner come mealtime.

Call me lazy, but I now ask for my Pelibüey to be delivered in primal cuts—meaning no skin, no head, no hooves, no offal.

My first Pelibüey was delivered to me by boat from Zapatera to an isleta off of Granada. It was in a trash bag, still warm… As fresh as fresh can be! I gagged a bit at the super fresh meat and chilled it down before I was able to work with it.

For me, the ribs are fun (but with very little meat), the loin is tasty, but I’m all about the legs.

Besides the meat, the key ingredient in today’s recipe is: Orange Marmalade from Finca Santa Clara. It’s a Fair Trade, sustainable and friendly business out of Jinotepe focusing on organic products. I love their cashews, honey and  arugula!

Fine Dining Pelibuey:

Roasted Leg with Orange, Raisins and White Wine

 

1 hind Pelliway Leg, rinsed

1 jar Finca Santa Clara Orange Marmalade, divided

2 Tablespoons salt

1 teaspoon freshly cracked black pepper

2 1/2 cup dry white wine

1 cup raisins

2 cup thinly sliced greens (swiss chard, beet greens, or even cabbage)

 

  1. Place leg in a large dutch oven or baking dish. Rub with 1/2 jar of marmalade, salt and pepper.  Pour white wine over the top. Cover with foil and roast leg in a preheated 275° F oven for about 5 hours. The meat should be so tender that it flakes off the bone with a fork.
  2. Let the roast cool uncovered until it is cool enough to touch. Strain any remaining juices off of the meat into a large bowl or plastic container. Chill the stock in an ice bath to ensure quick, safe cooling.
  3. Gently shred the meat into large pieces, separating from large fatty and sinew pieces (these make great dog treats) and keep cold.
  4. Meanwhile, the cooled stock should have a fatty layer over the top. Gently skim off this layer. Pour the stock into a large pot and reduce until the stock is 1/2 of it’s original amount. Stir the meat back into the pot with the remaining jam, raisins and sliced greens. Once the stock comes to a boil, It is ready to serve!

 

Serve over mashed potatoes & garnish with sauce poured over the top and a bit of chopped herb.

 

serves 8-10.

 

a little more information for you advanced students:

*this recipe can be made days ahead and kept in the fridge or freezer

*this recipe can be quadrupled for an entire Pelibüey (4 legs)

*alternate to oven would be a very low grill in an aluminum tray

*what am I supposed to do with the leftovers?

   -toss meat with butter, parmesan and pasta

   -serve warm in a sandwich

   -throw into a soup

*other great Pelibüey flavor pairings: coconut curry ribs, loin in red mole with cornbread, braised shank beet borscht with dill

 

Calley Prezzano was classically trained in San Francisco, California. She has cooked in Michelin Star Restaurants in the San Francisco Bay Area and was the founding Executive Chef of Jicaro Ecolodge in Granada, Nicaragua. She is the founding Executive Chef of La Finca y El Mar Restaurant in Rancho Santana in Tola, Nicaragua. (www.lafincayelmar.blogspot.com, www.ranchosantana.com, www.probablycooking.blogspot.com)