Sirloin with Vegetables
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- sirloin (solomillo)
- salt
- jamón (cured ham)
- manteca (lard)
- vegetables
Instructions
- Season the sirloin with salt. Lard it with jamón (cured ham), working the meat thoroughly. Wrap it in manteca (lard) and place it in a besuguera (fish kettle or narrow roasting pan) in the oven. Roast until cooked through (en su punto). Remove from the oven and slice into thin lengthwise cuts (lonjas finas), keeping the meat intact to maintain its shape. Serve arranged on the platter with small bundles of vegetables prepared in the same manner as cucuruchos.