Prep 10 mins
Cook 2 hrs 20 mins
A Cuban version of the Spanish/Mexican classic. Prep time does not include marinating time.
- 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
- 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.
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
This was absolutely delicious!!! I made this last night for my dad's b-day, and it was a huge hit! I used a smaller cut of meat, since there were only 4 of us, but made the same amount of marinade & sauce. The sauce is out of this world. We served with warm tortillas, avacado, and pico de gallo (sp?) and everyone was going back for more of the sauce to put on top! I could go on and on, but I'll just say that this is a really great recipe. Thanks!