2 1/2 kg of beef brisket or sirloin
2 tablespoons of olive oil
1 cup of red wine
1 cup of water
For the filling
2 medium tomatoes, diced
1 cup of chopped green pepper
1 cup of chopped scallions
150g of black olives, pitted and cut into four pieces
2 tablespoons of vinegar
2 cloves of garlic, minced
1 tablespoon of salt
2 1/2 kg of beef brisket or sirloin
2 tablespoons of olive oil
1 cup of red wine
1 cup of water
For the filling
2 medium tomatoes, diced
1 cup of chopped green pepper
1 cup of chopped scallions
150g of black olives, pitted and cut into four pieces
2 tablespoons of vinegar
2 cloves of garlic, minced
1 tablespoon of salt
In a large Dutch oven, brown the beef on all sides with 2 tablespoons of olive oil
Add 1 cup of red wine and 1 cup of water
Cover and cook slowly for about 3 hours or until the beef is tender
Mix together 2 cups of diced tomatoes (2 medium), 1 cup of chopped green pepper, 1 cup of chopped scallions, black olives, vinegar, garlic, and salt to taste
When the beef is tender, strain it and place it on a sheet of aluminum foil
Cut into slices without separating them; do not cut the slices at the bottom
Place some of the filling in all the cut places
Lift the aluminum foil
And before closing it, drizzle the pan juices that have been strained over the top
Close the aluminum foil and let the beef rest, wrapped, for 1 hour at room temperature, then serve cold
To serve hot, place the wrapped beef on a sheet of aluminum foil in a low oven for an hour.
