Cow's Sirloin With Jelly (Lombo de vaca com geleia

Cow's Sirloin With Jelly (Lombo de vaca com geleia
 
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Ingredients

Ingredients
Method
 
  • 1 kg sirloin
  • 3 medium tomatoes
  • 2 or 3 pieces of garlic
  • 1 laurel's leaf
  • Some fatty bacon
  • Some chorizo
  • 100 g butter or home made lard
  • Olive oil at taste
  • White wine at taste
  • Water at taste
  • Some chilli peppers
  • Half capsicum cut in stripes
  • 6 medium onions
  • 250 g carrots
  • Salt at taste
Clean the meat form veins and nerves, and wash it well. Make some cuts throughout the sirloin introducing in each cut some slices of garlic, chorizo and fatty bacon. In a roasting pot (preferably clay) spread a layer of sliced onion and on top put the sirloin, irrigate with water and white wine (proportion 3 to 1), olive oil, butter or lard, chilli peppers, capsicum in stripes, carrots washed, peeled and cut in quarters (the length way). Add with the rest of the sliced onions, the tomatoes (cleaned from seeds), some more pieces of fatty bacon and slices of chorizo. Take it to the oven, previously heated to a above medium temperature, and leave it to roast, irrigating the meat sometimes with its own sauce. When it starts to get a brown colour, turn the meat and taste it for salt, adding some if necessary. Take it out when its well roasted.

Cow's Sirloin With Jelly (Lombo de vaca com geleia

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This recipe was uploaded by yetsize

 
 

Method


Clean the meat form veins and nerves, and wash it well. Make some cuts throughout the sirloin introducing in each cut some slices of garlic, chorizo and fatty bacon. In a roasting pot (preferably clay) spread a layer of sliced onion and on top put the sirloin, irrigate with water and white wine (proportion 3 to 1), olive oil, butter or lard, chilli peppers, capsicum in stripes, carrots washed, peeled and cut in quarters (the length way). Add with the rest of the sliced onions, the tomatoes (cleaned from seeds), some more pieces of fatty bacon and slices of chorizo. Take it to the oven, previously heated to a above medium temperature, and leave it to roast, irrigating the meat sometimes with its own sauce. When it starts to get a brown colour, turn the meat and taste it for salt, adding some if necessary. Take it out when its well roasted.
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