A delicious Spanish dish, very warming for the winter, but very fresh and different for a Sunday dinner meal.
Use an eye-of-round roast, but it does work with bottom round as long as it is thick beef.
Too thin and the flavours won’t permeate the meat. It is delicious beef recipe served with mashed potatoes, or you could serve it with crushed new potatoes.
- 50g toasted slivered almonds
- 3 tbsp. freshly chopped parsley
- 1 tbsp. beef stock
- 2 fat garlic cloves
- 1 cooked egg yolk (this is a bit of a faff, separate the egg from the whites, drop very gently into boiling water)
- 2 tsp. marjoram
- 2 tsp. paprika (smoked)
- 1 tsp. black pepper
- Pinch of salt
- 2.5 pounds of beef
- 1 tin of beef broth
- 1 tin of tomatoes
- 4 roasted red peppers
- Equal to 1 tin – dry sherry
- 2 Spanish onions thinly sliced
- 1kg cooked rice
- Salt and pepper
- 1 tbsp. olive oil
Method of Preparation:
Chop everything in the first section very finely.
Blend in a food processor.
Mix until completely blended together.
Mix together all of the spices. Rub into the meat with your fingers. Take all of the fat from the meat.
Heat the oil in a pan. Brown the meat in the oil on all sides. Remove the beef from the pan.
Add in the sherry and scrape off all the brown bits from the pan and mix in with the sherry.
Add in the beef, onions, tomatoes, the beef stock and the peppers. Bring to the boil, and cover with a lid. Pop in the oven for 3 hours at 180C.
Take the beef out of the pan with a slotted spoon.
Pour everything else into a blender.
Stir in the almond pesto to the sauce mixture.
You can cook the rice in chicken stock to make it more flavourful, and add spring onions and black pepper to liven it up a bit. The sauce is also delicious served over mashed potatoes. You can chop the beef into pieces and serve it in small pieces, or serve it whole. If you want the flavour throughout the entire meat, cut it into pieces and then there is less surface area, and therefore more room for the spices to permeate.
You can make the pesto with olive oil instead of an egg yolk.