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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third. Ingredients:
4 lbs beef roast |
2 ounces salt pork, skinned and chopped |
1 teaspoon capers, chopped |
1 teaspoon oregano |
1 teaspoon vinegar |
2 green peppers, cleaned and chopped |
1 1/2 lbs potatoes, peeled and diced |
3 tablespoons tomato puree |
3 chilies |
2 onions, chopped |
3 tablespoons olive oil |
2 ounces lard |
6 cups water |
1 tablespoon salt |
1 tomato |
Directions:
1. Make a deep cut with a sharp knife across the meat.
2. Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
3. Add 1 T oil.
4. Pound into a smooth mixture and stuff this mixture into the cut in the roast.
5. Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
6. Add water, salt and remaining peppers, chilies and onions.
7. Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
8. Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
9. Stir into pot.
10. Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.
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