Hunting roast

Hunting roast

1 i 1/2 kg — 2 kg of beef per roast, a glass of olive oil or oil, half a cup of wine vinegar, large onion, 3 garlic cloves, 2 spoons of chopped green parsley, half a teaspoon of hot pepper powder, ok. 2 teaspoons of salt, flat teaspoon of pepper.

Prepare the olive oil marinade, vinegar, chopped onion and garlic, parsley, peppers, salt and pepper, grinding the ingredients carefully. Place the beef in a clay or porcelain bowl, pour the marinade, cover with a saucer and press. After approx. 8 at. take the meat out of the marinade, clean from sticky ingredients, put on the wire rack or a roasting tin (then water with a small amount of broth or water) and slide it onto 20 min. to a very hot oven. Then reduce the flame and bake for approx. 1 1/2 at. until the meat is tender, pouring baking sauce or olive oil. Boil the marinade and keep it on low heat for 5-10 minutes.

Slice the meat after baking, pour sauce. Serve with fries or mashed potatoes, onion lettuce and red wine.