Ingredients (6 persons):
600 g roasted Black slice
2 onions cut on wheels
2 Sliced and cooked carrots
1 red paprika cut into strips
1 green paprika cut into strips
6 crushed garlic cloves
3 laurel leaves
100 g white wine vinegar
150 g olive oil
Salt and black pepper grains
Preparation;
Chop the carrots and cook them in salted water.
Slice the black roast into slices (thicker than for the ViTel Toné), using an electric knife.
Sweat the crushed garlic in a cauldron of olive oil. Add onions and peppers. Then add the carrots, the laurel, the remaining olive oil, the salt and the pepper.
In a glass jar, insert the roast slices with the sauté. Close with its lid and leave to macerate in the refrigerator for several days.
Serve as main course, accompanied with a cabbage and carrot salad. (This same sauté can be added to the meat or tuna, only that the slices are passed through flour and fried to cook before macerating them).
