3-1/4 lbs roasting beef, in one piece
2 tbsp olive oil
3 glasses of white wine
2 onions, skinned and quartered
2 carrots, skinned
6 large green peppers
18 small new potatoes (or 5 larger ones, skinned and quartered)
For the marinade:
1 tsp rock or sea salt
2 glasses of white wine
4 tbsp fruity olive oil
2 garlic cloves, skinned and chopped
A few parsley leaves, roughly chopped
The evening before cooking, make up the marinade, dissolving the salt in the wine, and pour over the meat. Leave overnight in a cool place, turning once or twice and spooning over the marinade.
For roasting, preheat the oven to 475°F, gas mark 9. Wipe the meat dry, seal it briefly in 1 tbsp olive oil and transfer it to a lightly oiled roasting dish. Pour the white wine over the meat and surround it with the onions, carrots and peppers (unsalted). Roast for 15 minutes, then turn the oven down to 400°F, gas mark 6.
When the carrots and onions are tender, remove and keep to one side. Put the pared potatoes in an oiled dish and into the oven on a lower shelf. When the meat is done -- probably after 1 1/4 hours, but check before -- remove it and leave to rest. Meanwhile, skim and discard the fat from the roasting juices and blend them with the carrots and onions to make the gravy. Slice the meat, pour the gravy over it and serve surrounded by the peppers, sprinkling them lightly with salt before serving.
Recipe courtesy of Spain GourmeTour magazine