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cocinar la carne de vacuno

Parrilla toda la carne a fuego medio a temperatura media-baja brasas. Carbones que son demasiado caliente puede causar la carne se cocine demasiado, lo que hace difícil y sabrosos filetes de menos. - George Foreman y Calbom Cherie, George Foreman? S Knock-Out-The Fat-Barbacoa y asado a la parilla Cookbook (1996)

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