Mechado (Larded Beef Roast)

Ingredients

• beef or veal
• tocino (cured pork fat)
• jamón (cured ham)
• garlic
• parsley
• a pinch black pepper
• manteca (lard)
• 1 glass white wine
• 1 ramillete (herb bundle)
• salt

Instructions

1. Clean the beef or veal round cut, removing all fat and skin. Using a pointed knife, pierce the meat all over, creating deep pockets. Stuff each opening with thin strips of tocino (cured pork fat) and jamón (cured ham), minced garlic, chopped parsley, and a pinch of black pepper.
2. Heat manteca (lard) in a heavy pot or casserole. Add the larded meat and brown it if desired. Pour in the white wine and add the herb bundle (ramillete). Season with salt. Cook over low heat, covered, until the meat is very tender, allowing the flavors to infuse and the meat to become moist and well-seasoned.