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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 10 |
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A Cuban version of the Spanish/Mexican classic. Prep time does not include marinating time. Ingredients:
8 cloves garlic, peeled |
1/2 teaspoon salt |
1 1/2 teaspoons ground cumin |
3/4 cup red wine vinegar |
2 tablespoons lemon juice |
1 1/2 teaspoons dried mexican oregano |
4 -5 lbs sirloin tip roast |
1/4 cup extra virgin olive oil |
2 medium onions, chopped |
3 tablespoons all-purpose flour |
1/2 cup dry sherry |
2 bay leaves |
2 tablespoons worcestershire sauce |
7 ounces canned roasted bell peppers or 2 fresh bell peppers, roasted |
Directions:
1. In mortar or heavy bowl, mash garlic, salt, cumin, and oregano; blend spices into vinegar and lemon juice and mix well.
2. Score meat in a cross-hatch pattern with deep cuts; rub spice blend into meat, making sure it gets into cuts.
3. Marinate meat 1-4 hours in spice marinade.
4. Preheat oven to 350 degrees F.
5. Drain marinade from meat and reserve.
6. Coat meat in flour and shake away excess.
7. In roasting pan over heat on stove, heat onions in olive oil.
8. Add meat and brown on all sides.
9. Add reserved marinade, wine, bay leaves, Worcestershire sauce, and roasted bell peppers.
10. Cover and roast in oven at 350 degrees F.
11. for 2 hours, basting occasionally, turning meat over several times.
12. Add a mixture of three parts water, one part wine to the pan if the meat starts to stick and the marinade gets low.
13. Remove meat from pan, slice, and roast for 20-25 minutes longer, until meat tests done.
14. Check sauce for seasoning; strain and serve over meat, if desired.
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