Beef Eye of Round in Sherry

Name: Beef Eye of Round in Sherry (Lechón de Mechar en Jerez)
Yield: Serves 12 to 14
Cuisine: Puerto Rican
Ingredients: 1 tablespoon lard or vegetable oil; 1½ quarts (6 cups) water; 2 bay leaves; 1½ pounds carrots, scraped and cut into ½ inch rounds; 1 teaspoon salt for each pound of trimmed meat, crush and mix in a mortar; 1 tablespoon olive oil, crush and mix in a mortar; 1½ teaspoons vinegar, crush and mix in a mortar; 1 tablespoon lard or vegetable oil; 8 peppercorns (whole black peppers), crush and mix in a mortar; 8 peppercorns (whole black peppers), crush and mix in a mortar; 4 cloves garlic, peeled, crush and mix in a mortar; 1 tablespoon whole dried orégano, crush and mix in a mortar; 1 large or 2 medium-size eye of round beef roasts; 6 tablespoons cornstarch; 2 tablespoons seeded raisins; 8 dry prunes, pitted; 1 package (9 ounces) frozen alcachofas (artichoke hearts); 1 package (9 ounces) frozen alcachofas (artichoke hearts); 2½ teaspoons salt; 1 pound whole tiny white onions, peeled; ⅓ cup brown sugar, firmly packed; ½ cup sherry

Lechón de Mechar en Jerez

Preparation info

Serves
12 to 14

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 large or 2 medium-size eye of round beef roasts

Americas
Main course
Caribbean
Puerto Rico
Gluten-free

Method

Trim, wash and dry eye of round. Rub with crushed ingredients included in B. Set in refrigerator over night.
In a large caldero or heavy kettle, heat fat included in C and brown eye of round lightly over moderate-high heat.
Add ingredients included in D, and bring rapidly to a boil. Reduce heat to moderate,