2 kg of contra filé
salt and black pepper, to taste
1 crushed garlic clove
2 cups of diced tomatoes, peeled and seeded
3 tablespoons of English Worcestershire sauce
1 tablespoon of lemon juice
1 large onion, cut into rings
1/2 cup of butter or margarine
To serve with
10 carrots, sliced
boiling water with salt
1 teaspoon of dried marjoram
2 tablespoons of olive oil
1/2 cup of chopped green or red pepper
2 kg of contra filé
salt and black pepper, to taste
1 crushed garlic clove
2 cups of diced tomatoes, peeled and seeded
3 tablespoons of English Worcestershire sauce
1 tablespoon of lemon juice
1 large onion, cut into rings
1/2 cup of butter or margarine
To serve with
10 carrots, sliced
boiling water with salt
1 teaspoon of dried marjoram
2 tablespoons of olive oil
1/2 cup of chopped green or red pepper
Preheat the oven to a high temperature (230°C)
Place the meat in a refractory form and put it in the hot oven for about 15 minutes
Season with salt and black pepper
Lower the oven temperature to moderate (170°C)
Turn the meat over and season the raw side with more salt, black pepper, and garlic
Puncture the meat at various points to allow the seasoning to penetrate better and sprinkle with the tomato mixture, Worcestershire sauce, and lemon juice
Distribute half of the butter or margarine in small pieces on the tomato mixture
Cover with onion rings, place the remaining butter or margarine in small pieces and let it roast without covering for 1 and 1/2 hours, occasionally moistening the baking dish with the cooking liquid
Prepare the accompaniment by cutting the carrots into thin slices
Add to a pot with boiling water and salt, and cook for about 10 minutes
Heat the olive oil in a pan, add the pepper, and cook for 5 minutes
Mix in the drained carrots
Place the meat on a platter, surrounded by carrots and peppers.
