SYA
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 Thu, Oct 26 2017, 11:34 pm
In a pot sauté onions, carrots, and peppers. Add the meat to the pot. There should be very little oil. Just enough it shouldn't burn. Leave it on a medium flame for about 10 minutes. (If it's "cooking" too strong and will burn then lower the flame. While it's being sautéed sprinkle a bit of pinion and garlic powder on the top of the meat. The bottom of the meat should get dark brown and a little crispy. Then turn over the meat and "sauté for 10 minutes. Once ready add a cup (8 oz) of dry wine and fill the rest of the pot with water. Add a teaspoon salt. Bring to a boil. Lower the flame that it's bubbling softly (a low simmer) and cook for 1 1/2 to 2 hours, depending on size of roast.
Let it cool completely. Slice roast. Put it in a deep frying pan with a cover. If you don't have one then use a sauce pan. Let it boil and then let it simmer with small bubbles for 2 hours. At that point it is very soft, moist and tastes delicious.
Whenever I make it, there's never any leftovers. Everyone wants doubles and it gets finished quickly.
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