INGREDIENTS (10 people)
1 round Boy (1 to 2 kg)
2 onions
2 green Peppers
6 cloves of garlic
2 tbsp. of English sauce
6 Sweet Peppers
1 Cda. of dry oregano
1/2 Cup grated paper
3 tbsp. of oil
1 liter of water
1 tsp. of salt
Malt sauce Ingredients
2 cans of Malt
3 diced onions
1 bottle of pickled onions
3 tbsp. Soy sauce
1 Cda. of cornstarch
Salt and freshly ground black pepper
Rosemary branches to decorate
90 minutes
Preparation
Dress the boy with the crushed garlic, the English jump and the salt, to macerate for two hours.
liquefy onions with pepperss, sweet peppers and dry oregano.
Cook in an iron cauldron the paper with the oil. Place the boy in the same cauldron and brown on all sides.
Put the boy away. Place the dressing to be browned in the same pot with the paper.
Put the meat back into the cauldron and add a liter of water.
Cook for an hour and a half until you are soft and thicken your sauce.
Slice the meat and serve the malt sauce on one side or in a separate bowl.
Accompany with white rice, boiled yucca or mashed potatoes.
Preparation of the malt sauce
Sweat the onions in a cauldron, with a little olive oil. Add malt and soy sauce. Drain the pickled onions and boil in water for fifteen minutes to lose the acidity. Add them to the previous sauce. Garnish with salt and pepper and cook all together. Dissolve the cornstarch in some cold water and mix with the sauce, stirring to avoid lumps forming
