How to Make Cuete Machado

This is a pot roast that has slices of vegetables such as carrots and slices of bacon stuffed into slices that are made into the meat.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• roasting pan
• large skillet
• sharp knife
• 3 bay leaves
• 3-4 lb of boneless beef chuck
• 1 large carrot
• vegetable oil
• onion
• bacon
• thyme
• salt
• cornstarch or cornflour
• white wine
• red wine vinegar
• 4 garlic cloves
• pepper

1. Preheat the oven to 350 degrees. Make 4 cuts lengthwise on the roast. Peel and slice the carrot into 4 lengthwise strips and wrap each strip in a slice of bacon and place them in the slices in the roast.

2. In a large skillet, put 1 tablespoon of oil and brown the roast on all sides and transfer it to the roasting pan. Then chop 1/2 onion and 4 cloves of garlic and saute them in the pan adding 1 teaspoon of ground pepper. Add 1/4 cup red wine vinegar and 3 cups of water to the saute and stir it together and pour over the roast. Sprinkle the roast with 3 bay leaves, 1 1/2 teaspoons of thyme and 1 tablespoon of salt.

3. Cover the roasting pan being careful that the cover does not touch the meat and put it in the oven for 1 1/2 hours or until the meat is tender.

4. Once it is cooked, transfer the roast to a serving platter and strain the juice in the pan and return it to the pan where you add 2 tablespoons of cornstarch and 2 tablespoons of white wine and boil for about 3 minutes or until it thickens. Pour this over the roast and serve.

Tips & Warnings

• Be sure to stir constantly when sauteing to prevent scorching.
• A dry white wine seems to work the best with this recipe
• This recipe serves 6
• It goes well with mexican rice or potato patties