Tempered Beef with Beer

Wash and pat dry the meat

Make 4 to 5 cuts on the meat and place one whole peppercorn in each cut

Prepare a garlic-salt mixture by crushing the garlic with salt and combining it with green pepper flakes, chopped onion, black pepper, oregano, and parsley

Add lemon juice, vinegar, and beer

Mix well and let the meat marinate in this mixture for 8 to 9 hours, turning it once or twice

Remove the meat from the marinade, pat dry, and place it in a baking dish

Cover with melted butter or margarine and brown on all sides in a hot oven

Reduce heat and baste frequently with the reduced marinade, allowing 40 minutes per kilogram of meat

After 2 hours (for 3 kg), remove from the oven and prepare a sauce with the liquid from the baking dish.