Ingredients
- 2 Kgs Cut of Beef
- 2 Cups Red Wine
- 1 Unit Eggplant
- 1 Unit Morrón
- 2 Units Large Potatoes
- 1 Unit Carrot
- 2 Units Garlic Cloves
- 1 Large Onion Unit
- 2 Units Turkey Sausages
- Salt and pepper to taste
- 1 Tbsp. Oil
Preparation
- In a pan with a little oil, seal the meat on all its sides so that, in this way, it preserves its juices during the final cooking.
- In a baking dish place the vegetables. Sliced the aubergine, potatoes, carrot and onion. In strips the red bell pepper and in halves the garlic cloves.
- Place the meat in the middle of the vegetables, along with the turkey sausages, season to taste and pour the wine into the dish. If available, place a few sprigs of fresh oregano on the meat to flavor.
- Take to the oven over moderate to high heat for approximately 1 hour and a half and every so often (20 minutes or so) bathe the meat with the wine and vegetable juice.
- Slice the meat and serve with a portion of the vegetables.
Preparation tips
- You can also use a cut of pork.
- You can replace the oregano with a sprig of rosemary.