This was inspired by a delicious tapa of presa al palo cortado that I had at the fabulous Bodeguita Romero a few days before NYE. I decided then and there that I wanted to try and make it myself, even though I’d only ever cooked presa “a la plancha” before. Presa is an upper shoulder cut (see diagram below, pluma is a lower cut and a bit fattier, both are delicious) and the piece I found for this meal was 600 grams.

What I didn’t expect was that it would shrink so much but, to be honest, I think I overcooked it a bit (full disclosure: fell asleep watching netflix while it was on low heat). Later I discovered that some of the “shrinkage” was due to a fair bit of meat shredding off and ending up in the sauce, which was QUITE reduced by the time I woke up again. But hey, no problem. I removed the presa and slowly added more broth and sherry, whisking madly until I got a nicely textured sauce again. In fact, this might be what I do in future, because then you end up with MEAT SAUCE, which frankly was totally yum. But I digress.

Many thanks to my friends, the family at @bodeguitaromero and chef @jose_pizarro who helped out with cooking tips while I was making this. With sides, serves four.

Ingredients and instructions below…
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