Spanish cuisine · Meat & Kebab

Carne Mechada

Beef roast larded with carrot and pepper, braised tender in white wine and sliced paper-thin when cold.

Ingredients · for 6 servings

• 1.2 kg beef roast in one piece (shoulder or top round)
• 2 carrots
• 1 red pepper
• 2 onions
• 5 garlic cloves
• 300 ml white wine
• 400 ml beef broth
• 2 bay leaves
• 1 tsp thyme
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut one carrot and the pepper into long, pencil-thin sticks, pierce the meat lengthwise several times with a narrow knife and push the sticks along with two halved garlic cloves into the channels.
2. Tie the roast firmly with kitchen string so it holds its shape, and season all over generously with salt and pepper.
3. Heat olive oil in a heavy braising pot and sear the meat over high heat for 8–10 min. until dark brown all over; then remove.
4. Coarsely dice the onions, the second carrot and the remaining garlic, sauté in the frying fat for 8 min., deglaze with white wine and let reduce for 3 min.
5. Add the broth, bay leaves and thyme, return the roast to the pot and braise covered over low heat for 100–110 min., turning every 30 min., until fork-tender.
6. Let the meat cool overnight in the liquid, slice paper-thin and serve as a cold tapa with the strained, briefly reduced liquid.