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Carne Mechada con Zanahorias
Ingredients:
- 1.3kg/3lb Topside
- 2 Carrots, peeled and cut in half lengthways
- 9 Garlic Cloves, peeled sliced in half lengthwise
- 2 tbsp Vegetable Oil
- 175g/6oz Onion, chopped
- 350g/12oz Tomatoes, chopped
- 1 tbsp freshly chopped Oregano
- 1 tbsp freshly chopped Rosemary
- 1 tbsp freshly chopped Parsley
- 480ml/16fl.oz. Fresh Beef Stock
- 1 Garlic Clove, crushed
Preparation:
1. For the Beef - Using a thin knife, poke 5 holes lengthwise into each end of the beef. Fill 2 of the holes in one end with the carrots lengths and the other 3 holes on on the same side with the sliced garlic cloves. Repeat with the holes on the other side. Season with Salt and Pepper
2. Heat the oil in a flameproof casserole until hot, add the meat and sear for about 2 minutes on each side.
3. Add the onions, remaining crushed garlic, chopped tomatoes together with their juices, herbs, and stock. Bring to the boil then reduce the heat, cover and simmer 70 minutes.
4. For the Beans - 30 minutes before the end of the meat cooking time, place the sweetcorn and basil in a food processor or blender and process until pureed.
5. Add the chopped tomato, white beans, pureed corn and basil, salt and pepper to taste. Bring to a simmer, cover and simmer for 20 minutes.
5. To serve - Remove the meat from the casserole and slice it into 6.25mm/1/4-inch-thick slices. Place 2 slices of meat and some of the beans on individual plates then pour some of the sauce from the casserole onto the meat. Serve immediately.
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