Components
- 1 kg of accelerating mass in the piece
- Two carrots
- 600 grams of mashed potatoes (30 servings)
- One onion
- Two garlic cloves
- 1 tablespoon of tomato concentrate
- 1½ cups of hot tea water
- Half a tea cup of red wine
- Olive Oil Stroll
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- Five sprigs of fresh oregano
- 1 teaspoon of sweet paprika
- Half a teaspoon of smoked paprika
- A quarter teaspoon of ground cinnamon
- Add salt and ground pepper as desired.
Setup mode
- Using the tip of a vegetable knife, poke small holes all over the meat’s surface to help it better absorb the marinade’s flavors.
- In a small bowl, combine the paprika, smoked paprika, cinnamon, 1 teaspoon of salt, and pepper to taste. Coat the meat evenly with the spice blend, add the oregano sprigs, and rub thoroughly with your hands to cover the whole surface. Place the meat in a bowl, cover with plastic wrap (or a lid), and refrigerate to marinate for at least 6 hours.
- Once the marinating period is over, take the meat out of the refrigerator and tie it with a cotton string: place the meat on the string and tie it lengthwise; then tie again across the width, creating a cross. Using another piece of string, wrap the entire piece around the width, pulling tightly with each turn to maintain its cylindrical form. Fasten the tie securely to keep it in place. Allow the meat to reach room temperature while preparing the other ingredients — the meat should not be frozen when it goes into the pan.
- Remove the skin and finely chop the onion and garlic. Peel the carrot, cut it lengthwise in half, then slice each half diagonally into 1 cm thick pieces. Using a vegetable brush, clean the potato skins under running water.
- Heat a pressure cooker (without the lid) over medium heat. Add one tablespoon of olive oil and brown the meat on all sides. Move the browned meat to a plate and leave the pan on medium heat.
- Repeat with an additional spoonful of olive oil, add the onion, season with a pinch of salt, and sauté for 2 minutes until it softens. Add tomato paste and garlic, stirring for 1 minute to release their aroma. Deglaze with wine, scraping the bottom of the pan thoroughly to dissolve the browned bits, which add flavor to the sauce.
- Pour in the hot water and put the meat back into the pan. Add the oregano sprigs from the marinade, cover the pan, and turn up the heat. Once the pan starts to boil, reduce the heat and cook for 30 minutes.
- After half an hour, switch off the heat and gently place the pan under running water to cool it until steam no longer escapes from the valve. Note: ensure that the water only touches the smooth surface of the lid and does not come into contact with any of the valves.
- Lift the lid and place the potatoes and carrots inside. Sprinkle with a bit more salt, cover the pan, and bring it back to high heat. When the pan reaches pressure again, reduce the heat and cook for an additional 10 minutes until the potatoes and carrots are tender.
- After 10 minutes, switch off the heat and allow the pressure to release naturally before opening the pot. Use tongs to move the meat onto a cutting board. Using a slotted spoon, transfer the vegetables onto a serving dish.
- Heat a small frying pan with butter over medium heat. Once melted, add the flour and stir thoroughly with a spatula until it begins to brown – this combination, known as roux, will help thicken the sauce.
- Pour a meat broth base into the frying pan and mix thoroughly with the wire whisk to break up any flour lumps. Place the mixture back on high heat and cook for an additional 15 minutes, stirring occasionally, until the sauce becomes thick.
- Trim the cotton beard and carve the meat. Serve alongside the boiled vegetables and sauce.
