Preparation
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1.
Separate the beef steak from excess fat and veins.
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2.
Cut the pancetta in small, thin pieces, suitable for stuffing.
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3.
Make small cuts in the meat, and fill in with the carrot and pancetta, alternating.
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4.
Cook the meat in hot oil, turning so it cooks evenly on all sides.
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5.
To the meat add water, garlic, onion, Vegeta Gourmet Stock Powder, vinegar, salt and pepper.
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6.
Cook on low heat, covered roughly for 1 hour. Turn the meat occasionally and add more water, if needed.
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7.
Let the meat cool, before you slice in to thin slices.
Serving
Serve with steamed vegetables.
Tip
This Mexican style meal can be served on special occasions as a cold entree.
