members recipes

Ingredients
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

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.