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Categories:
sirloin vinegar water onions orange garlic bay leaf salt peppercorns freshly ground pepper tomato puree flour butter
Viewed: 45 - Published at: 8 years agoIngredients
- 4 lb. sirloin, cut into 1-inch cubes (or leave in 1 piece, if preferred)
- 2 c. vinegar
- 1 c. each: water and red wine
- 2 onions, sliced
- 1 orange, sliced
- 1 garlic clove
- 1 bay leaf
- 1 Tbsp. salt
- 1 tsp. each: whole cloves and peppercorns
- 1/2 tsp. freshly ground pepper
- 1/4 c. tomato puree
- 3 Tbsp. flour
- 2 Tbsp. melted butter
Method
- In a large bowl, combine the vinegar with the water, red wine, onions, orange, garlic, bay leaf, salt, cloves, peppercorns and ground pepper.
- Stir the marinade well.
- Add the beef and refrigerate it for 4 to 5 days, stirring it once a day.
- Remove the meat and drain it thoroughly.
- Brown on all sides in a little heated butter or oil.
- Add the marinade, strained of all but the onion slices and 1/4 cup tomato puree.
- Simmer the meat for about 2 hours or until it is tender.
