Carne mechada – larded braised beef with chips

Ingredients for 4 portions

• 1 kgEye of round, in one piece
• 60 gProsciutto, cut into strips
• 1Carrot, in thin sticks
• to tasteSalt
• to tasteBlack pepper
• 4 tbspOlive oil, for the braise
• 2Yellow onions, chopped
• 2Carrots, sliced
• 4 clovesGarlic, chopped
• 2Bay leaves
• 250 mlWhite wine, or fino sherry
• ≈ 300 mlWater

On the side

• 800 gPotato
• 4 tbspOlive oil, for frying (what the chips soak up)

Method

1. Make deep cuts in the meat along the grain with a thin knife and push the strips of ham and carrot into them. Tie the joint with kitchen string so it keeps its shape, and season with salt and pepper.
2. Heat the oil in a casserole and brown the meat all over on a high heat, about 8 minutes. Lift it out.
3. In the same oil, cook the onion, carrot and garlic over a medium heat for 10 minutes, until soft.
4. Return the meat to the pot, add the bay leaves and wine and let it bubble for 3 minutes. Add the water and bring to the boil.
5. Cover and simmer gently for 1 hour 45 minutes, turning the meat now and then, until tender when pierced; in a pressure cooker it takes about 40 minutes.
6. Meanwhile, peel the potatoes, cut them into chips, then rinse and pat them dry.
7. Towards the end of the cooking time, heat plenty of oil in a frying pan (about 2 cm deep) and fry the chips in batches for 8–10 minutes, until golden. Drain and salt.
8. Lift out the meat and remove the string. Take out the bay leaves and blend the sauce until smooth; if it's thin, reduce it for a few minutes.
9. Slice the meat thinly, spoon the sauce over and serve with the chips.

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