800g of lizard (preferably beef)
1 medium carrot, cut into pieces
1 stalk of celery, cut into pieces
1 onion, cut into pieces
1 sprig of rosemary, torn
2 cloves
1 tablespoon of ground pepper
Salt to taste
For the sauce
2 cans of tuna, drained
8 anchovy fillets in brine, drained
2 tablespoons of capers, rinsed and drained
1/3 cup of beef broth
1 1/3 cups of mayonnaise
To decorate
1 green bell pepper
1 yellow bell pepper
1 red bell pepper.
800g of lizard (preferably beef)
1 medium carrot, cut into pieces
1 stalk of celery, cut into pieces
1 onion, cut into pieces
1 sprig of rosemary, torn
2 cloves
1 tablespoon of ground pepper
Salt to taste
For the sauce
2 cans of tuna, drained
8 anchovy fillets in brine, drained
2 tablespoons of capers, rinsed and drained
1/3 cup of beef broth
1 1/3 cups of mayonnaise
To decorate
1 green bell pepper
1 yellow bell pepper
1 red bell pepper.
In a medium saucepan, place the lizard, add the carrot, celery, onion, rosemary, cloves, and ground pepper
Season to taste
Bring to high heat and when it starts to simmer, reduce the heat, cover the saucepan, and cook for 1 hour (the meat should be tender but not falling apart)
If using beef, cooking time will increase to 1 hour and 30 minutes
Let the meat cool completely inside the refrigerator
Prepare the sauce: blend in a food processor or blender the tuna, anchovies, and capers
Add 1/3 cup of the beef broth to achieve a thicker consistency
Pour into a bowl and add the mayonnaise, mix well
With an electric knife, slice the meat into thin strips
Spread a layer of sauce on the bottom of a serving dish and arrange the meat slices (one on top of the other)
Top with the remaining sauce
Cover with plastic wrap to prevent the sauce from oxidizing and refrigerate until ready to serve
Just before serving, decorate with bell peppers cut into rings using a cookie cutter
Serve 8-10 servings
Calories per serving: 390.
