• 3 lb beef roast
  • 1 bitter orange
  • 1 medium-size onion in rings
  • 1/4 cup olive oil
  • 1/4 cup dry white wine
  • 1 bay leaf
  • 1/2 tsp black pepper and salt
  • 2 tbsp white vinegar 
  • 1 pinch of oregano
  • 1 large carrot


Cut the carrot in long strips and inserted into deep cuts in the meat. Rub the meat with salt, pepper, oregano, bay leaf and marinate in the bitter orange juice and the onion in rings at least 3 hours before cooking. Sauté the meat in hot oil until golden brown and then add the marinate and the wine and cook covered at low heat. When the meat is almost ready, add the potatoes (remember to salt the potato pieces individually), cut in quarters and if necessary at this point add a little more oil. You may uncover the pot and raise the heat if you see too much liquid to reduce it.