Recipe by Sue Lau
A Cuban version of the Spanish/Mexican classic. Prep time does not include marinating time.
Top Review by Brenda.
This got a unanimous 5 star rating at lunch today! I did sub beef broth for the sherry since I didn't have any. The sauce really makes this special. A tangy zip, but not overpowering. We served the meat in tortillas with sour cream and the sauce from the recipe- *Delicious* DS has requested that I keep this recipe close by as he wants it again soon. Thanks for sharing! Made for ZWT4
- 8 clove garlic, peeled
- 2.46 ml salt
- 7.39 ml ground cumin
- 177.44 ml red wine vinegar
- 29.58 ml lemon juice
- 7.39 ml dried Mexican oregano
- 1814.36-2267.96 g sirloin tip roast
- 59.14 ml extra virgin olive oil
- 2 medium onions, chopped
- 44.37 ml all-purpose flour
- 118.29 ml dry sherry
- 2 bay leaves
- 29.58 ml Worcestershire sauce
- 198.44 g canned roasted bell peppers or 2 fresh bell peppers, roasted
Directions See How It's Made
- In mortar or heavy bowl, mash garlic, salt, cumin, and oregano; blend spices into vinegar and lemon juice and mix well.
- Score meat in a cross-hatch pattern with deep cuts; rub spice blend into meat, making sure it gets into cuts.
- Marinate meat 1-4 hours in spice marinade.
- Preheat oven to 350 degrees F.
- Drain marinade from meat and reserve.
- Coat meat in flour and shake away excess.
- In roasting pan over heat on stove, heat onions in olive oil.
- Add meat and brown on all sides.
- Add reserved marinade, wine, bay leaves, Worcestershire sauce, and roasted bell peppers.
- Cover and roast in oven at 350 degrees F.
- for 2 hours, basting occasionally, turning meat over several times.
- Add a mixture of three parts water, one part wine to the pan if the meat starts to stick and the marinade gets low.
- Remove meat from pan, slice, and roast for 20-25 minutes longer, until meat tests done.
- Check sauce for seasoning; strain and serve over meat, if desired.