Carne Mechada – Larded Beef Roast

The day before, marinate the meat in the orange juice in a covered container in the refrigerator for at least 8 hours, turning once to the other side.

The following day, remove the meat and pat well, then pierce three times from one narrow side to the other with a wooden spoon handle. Peel the carrot, cut it into quarters lengthwise. Rinse and clean the scallions. Cut the bacon without the pork rind into three strips. Carefully push the bacon strips, spring onions, carrot quarters and 5 g each of the currants into the meat. Cut tomatoes into quarters and remove seeds. Clean the peppers and dice them. Season the meat with salt and pepper, brown it in the casserole at high temperature in the olive oil together with the bacon slices.

Put the bacon slices on the meat. Add onions, garlic and diced peppers to the casserole and sauté briefly. Add beef stock, white wine and tomatoes and cover the pot. Cook in the heated oven at 180 degrees (gas 2-3, convection oven 2 hours 10 min. at 180 degrees) on the lowest rack for 2 1/2 hours. Remove meat from cooking pot, remove bacon slices, let meat rest in turned off oven. In the meantime, finely grind the sauce with the hand blender and pass through a fine sieve, season with salt and pepper and heat. Cut the meat into 8 slices with a sharp kitchen knife and drizzle with the sauce.

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