Top (Inside) Round Round Roll on his juice

Prepare your ingredients: Clean the meat by removing the thickest part of fat; splitting the garlic teeth in half; Wash, peel and cut the onion feather, wash, peel and cut the thin sliced ​​carrots.

In a plastic bag put the meat, the vinegar, the wine, the garlic, the salt and the pepper. Close the bag well and leave in the fridge of one day for another (minimum 8 hours), so that the meat is impregnated with the juice of the marinade.

In a large pot, add the wonder oil and brown the Top (Inside) Round Round Roll, with the most fatty side first down. Once golden good on both sides, take out of the pot and reserve. In the same pot, add the olive oil with the butter and brown the onion with the carrot.

Prepare the broth according to the container instructions and keep heating up without boiling.

Return the meat to the pot and on it Empty the juice of the marinade and 1 cup of broth, along with the leaves of Laurel, the salt and the pepper.

Let cook for 2 hours on soft heat, until soft, and add more broth as you dry up.

Once ready, serve chunk with salads.

The original recipe uses homemade broth, if you have at home or prefer to prepare it, go ahead!

Virginia demaría, moments, 2011. Adapted.

If you prefer to make homemade broth: I throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, small pieces of meat (post, for example), Sofríe about 5 mins, then add 1-2 l of water Hot and expect her to boil. Colar and use.