Ingredients
-
8 cloves garlic, peeled
-
1/2 teaspoon salt
-
1 1/2 teaspoons ground cumin
-
3/4 cup red wine vinegar
-
2 tablespoons lemon juice
-
1 1/2 teaspoons dried Mexican oregano
-
4 -5 lbs sirloin tip roast
-
1/4 cup extra virgin olive oil
-
3 tablespoons all-purpose flour
-
1/2 cup dry sherry
-
2 bay leaves
-
2 tablespoons Worcestershire sauce
-
2 medium onions, chopped
-
7 ounces canned roasted bell peppers or 2 fresh bell peppers, roasted
Instructions
- In mortar or heavy bowl, mash garlic, salt, cumin, and oregano; blend spices into vinegar and lemon juice and mix well.
- Score meat in a cross-hatch pattern with deep cuts; rub spice blend into meat, making sure it gets into cuts.
- Marinate meat 1-4 hours in spice marinade.
- Preheat oven to 350 degrees F.
- Drain marinade from meat and reserve.
- Coat meat in flour and shake away excess.
- In roasting pan over heat on stove, heat onions in olive oil.
- Add meat and brown on all sides.
- Add reserved marinade, wine, bay leaves, Worcestershire sauce, and roasted bell peppers.
- Cover and roast in oven at 350 degrees F.
- for 2 hours, basting occasionally, turning meat over several times.
- Add a mixture of three parts water, one part wine to the pan if the meat starts to stick and the marinade gets low.
- Remove meat from pan, slice, and roast for 20-25 minutes longer, until meat tests done.
- Check sauce for seasoning; strain and serve over meat, if desired.