3 kg of brisket
100 g of bacon cubes
4 cloves of minced garlic
1 tablespoon of black pepper
1/2 cup of olive oil
1 cup of dry white wine
1/2 cup of vinegar
Lemon juice from 1 lemon
1 onion, cut into rings
1 red bell pepper, sliced
2 diced tomatoes
1 sprig of rosemary
1/2 cup of chopped parsley
2 tablespoons of baking powder
2 tablespoons of olive oil
2 tablespoons of butter
1/2 cup of hot water
Salt to taste
3 kg of brisket
100 g of bacon cubes
4 cloves of minced garlic
1 tablespoon of black pepper
1/2 cup of olive oil
1 cup of dry white wine
1/2 cup of vinegar
Lemon juice from 1 lemon
1 onion, cut into rings
1 red bell pepper, sliced
2 diced tomatoes
1 sprig of rosemary
1/2 cup of chopped parsley
2 tablespoons of baking powder
2 tablespoons of olive oil
2 tablespoons of butter
1/2 cup of hot water
Salt to taste
Score the meat with a sharp knife and fill the cuts with bacon
Season the meat with garlic, black pepper, and salt to taste
Make a marinade with olive oil, white wine, vinegar, lemon juice, and herbs
Add onion, bell pepper, tomatoes, rosemary, and half of the parsley
Mix well and let it rest for 6 hours
Roast in a cast-iron pan, as per Clementina's tradition
Mix baking powder, olive oil, butter, and the remaining parsley
Dust the meat with this mixture
Add the marinade and warm water
Simmer over low heat until the meat is tender and the glaze is syrupy
If necessary, add more water in small increments.
