Cuete Mechado (Mexican-Style Roast)
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Total Recipe Time: 2-1/2 to 3 hours
Makes 10 to 12 servings
1 beef Eye of Round Roast(about 2-1/2 pounds)
1 medium carrot, cut lengthwise into quarters
4 slices bacon, cut crosswise in half
1 tablespoon vegetable oil
1 small onion, chopped
4 cloves garlic, minced
3 cups water
1/2 cup red wine vinegar
3 bay leaves
1 teaspoon salt
1 teaspoon dried Mexican oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon ground cumin (optional)
1 teaspoon pepper
3 tablespoons cornstarch dissolved in 1/4 cup water
|1.||Preheat oven to 325°F. To butterfly Roast, make a horizontal cut through the center of the Roast to within 1/2 inch of the other side. Do not cut through the opposite side. Open Roast like a book. Lay carrot quarters on one side of Roast. Top with bacon pieces, overlapping slightly to fit. Close roast; tie with kitchen string at 1-1/2 to 2-inch intervals to secure.
|2.||Heat oil in stockpot over medium heat until hot. Place Roast in stockpot; brown evenly. Remove roast from stockpot.
|3.||Add onion to stockpot; cook and stir 3 to 4 minutes or until onion is tender. Add garlic; cook and stir 1 to 2 minutes. Return Roast to stockpot; add 3 cups water, vinegar, bay leaves, salt, thyme, oregano, cumin and pepper. Bring to a boil; cover tightly. Braise in 325°F oven 2 to 2-1/2 hours or until beef is fork-tender.
|4.||Remove Roast to carving board; tent loosely with aluminum foil. Strain cooking liquid into large skillet. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. Season with salt and pepper, as desired.
|5.||Remove and discard kitchen string. Carve Roast across the grain into thin slices. Serve with sauce.
Nutrition information per serving (1/10 of recipe): 191 calories; 7 g fat (2 g saturated fat; 2 g monounsaturated fat); 56 mg cholesterol; 332 mg sodium; 4 g carbohydrate; 0.6 g fiber; 27 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 2.5 mg iron; 30.2 mcg selenium; 4.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Nutrition information per serving (1/12 of recipe): 159 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 46 mg cholesterol; 277 mg sodium; 4 g carbohydrate; 0.5 g fiber; 22 g protein; 4.0 mg niacin; 0.3 mg vitamin B6; 1.2 mcg vitamin B12; 2.1 mg iron; 25.1 mcg selenium; 3.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6 and iron.