Marinated steak on a bed of cold leek sauce

Name: Marinated steak on a bed of cold leek sauce
Ingredients: Marinated meat: pork shoulder; approx. 700-800 g. 100 ml semi-dry red wine 100 ml beer 1 tablespoon (heaped) tomato paste 1/2 teaspoon granulated garlic 1/2 teaspoon Herbes de Provence 1/2 teaspoon dried rosemary salt and pepper to

Meat - Marinated steak on a bed of cold leek sauce by Dalia H. - Recipia

The marinated pork roast is prepared in advance because the meat needs to soak overnight in a mixture of wine, beer, and spices. The next day, the meat is baked in a tray along with the remaining sauce until it becomes tender and gains color. The cold leek and parsley sauce is made very quickly and provides a pleasant contrast next to the hot roast. At the table, we served it with polenta, as is fitting for a roast with sauce. Quick Info Total time: overnight for marinating, plus at least 1 hour for baking Preparation time: not specified exactly; includes slicing the meat, marinating, and preparing the cold sauce Cooking time: at least 1 hour at 200 degrees Celsius Servings: approximately 4 servings, depending on the thickness of the slices and the side dish Difficulty: easy Recipe type: oven-roasted pork, suitable for lunch Ingredients For the marinated meat 700-800 g pork shoulder 100 ml semi-dry red wine 100 ml beer 1 heaping tablespoon of tomato paste 1/2 teaspoon garlic powder 1/2 teaspoon herbs de Provence 1/2 teaspoon dried rosemary salt, to taste pepper, to taste 2 tablespoons of lard, for greasing the tray For the cold leek and parsley sauce 2 stalks of fresh leek 1/2 bunch of fresh parsley 1/4 teaspoon salt approximately 50-70 ml cold water For serving polenta, hot or cold, as preferred Preparation method 1. Preparing the meat Wash the meat and cut the pork shoulder into slices about the thickness of a finger. There’s no need to make them very thin, as the slices will be in the oven for at least an hour and need to remain substantial. 2. Preparing the marinade In a sufficiently large bowl, mix the red wine, beer, tomato paste, garlic powder, herbs de Provence, dried rosemary, salt, and pepper. The tomato paste should be well distributed in the liquid so that the marinade is homogeneous. Dip each slice of meat into the marinade and place it in the bowl. Pour the remaining mixture over the slices to ensure all pieces come into contact with the liquid and spices. Cover the bowl and let the meat marinate overnight in the refrigerator. This time is included in the recipe and should not be shortened if you want the marinade to penetrate well. 3. Arranging the meat in the tray The next day, preheat the oven to 200 degrees Celsius. Grease a tray with the 2 tablespoons of lard. Remove the meat slices from the marinade and place them in the tray. Pour the remaining sauce over them. The marinade will bake along with the meat and contribute to the flavor and juiciness of the roast. 4. Baking the roast Place the tray in the preheated oven and let the roast bake for at least one hour. Occasionally turn the meat slices to ensure they cook evenly on both sides. The minimum time indicated in the recipe is one hour. Depending on the thickness of the slices and the oven, the meat may need more time. Check the roast during baking and turn the pieces as necessary. 5. Preparing the cold leek sauce While the roast is baking, wash the leek stalks and parsley leaves well. Cut them into smaller pieces and place them in a food processor along with the salt. Blend for a few seconds until chopped. Add 50-70 ml of cold water and blend for a few more seconds. The sauce is ready when the leek and parsley are finely chopped, and the mixture has a suitable consistency to be placed under the roast. The result is a cold sauce similar to a garlic sauce but less spicy and with a sweeter note from the fresh leek. It is not cooked or heated. 6. Serving Place the cold leek and parsley sauce on the plate, then place the hot roast on top. Serve alongside polenta, which can be hot or cold, according to preference. Why I make this recipe often This recipe is practical when I can marinate the meat the night before. The next day, the actual preparation is simple: the meat goes into the tray, and the leek sauce takes just seconds to make. The contrast between the hot roast and the cold sauce changes the usual presentation of a pork roast without needing many ingredients. Additionally, the meat and polenta are enough for a hearty lunch, while the leek sauce adds freshness alongside them. Tips Let the meat marinate in the refrigerator overnight, as indicated in the recipe. Before baking, ensure that the slices are arranged in a single layer in the tray if the tray size allows. Turn the pieces occasionally during baking. This step helps the meat cook evenly and maintains contact with the sauce in the tray. The leek sauce is prepared just before serving or while the roast is in the oven. Since cold water is used and the ingredients remain raw, there is no need to cook it. Substitutions You can use another cut of pork as long as it is sliced appropriately for baking, but the recipe is written for pork shoulder. If you change the meat, the cooking time may vary. The indicated wine is semi-dry red wine, and the beer is part of the original marinade. Replacing them will change the flavor of the sauce, so it is preferable to keep them if you want to follow the recipe as closely as possible. Variations The amount of salt and pepper can be adjusted to taste. Likewise, the cold sauce can be made more fluid or thicker by adjusting the amount of water within the indicated range: 50-70 ml. If you prefer a less watery sauce, start with 50 ml of water and only add more if necessary. For a looser consistency, use up to 70 ml. Serving ideas Serve the roast immediately after it comes out of the oven, with the cold leek sauce placed on the plate. The polenta can be prepared separately, as it is not part of the roast and sauce ingredient list. The cold sauce can be placed under the meat or alongside it, allowing each person to take the desired amount. It’s important that the roast remains hot and the sauce is cold to maintain the contrast between the two. Frequently asked questions How long should the meat marinate? The meat should be marinated overnight in the refrigerator. The recipe does not specify a more exact time, but this is the time allocated for marinating. Can I use the leftover marinade in the tray? Yes. After placing the meat slices in the tray, pour the remaining sauce over them. This will bake along with the roast. At what temperature is the roast baked? The roast is placed in the preheated oven at 200 degrees Celsius and baked for at least one hour. The slices are turned occasionally to cook evenly. Is the leek sauce served warm or cold? The sauce is served cold. It is made from leek, parsley, salt, and cold water, without being heated. Can I serve the roast without polenta? Yes, but in the original version, it is served with polenta. This can be hot or cold, depending on preference. Nutritional values The values below are estimates and are calculated for approximately 4 servings, excluding polenta. The exact amount may vary depending on how lean the pork shoulder is, how much marinade remains in the tray, and how much lard is absorbed. For a serving of roast with sauce: Calories: approximately 430-520 kcal Protein: approximately 40-45 g Fat: approximately 22-30 g Carbohydrates: approximately 8-12 g The values include the meat, tomato paste, wine, beer, and some of the fat used for the tray. Polenta will add calories and carbohydrates depending on the amount served. Storage and reheating Leftover roast should be stored in the refrigerator in a covered container. For good quality, it is recommended to consume it within the next 2-3 days. The cold leek sauce should be stored separately and is best on the same day, as it is made from raw ingredients and may change texture. Reheat the roast along with the sauce from the tray until it is well heated. The cold leek sauce should not be heated; it is added after reheating, just before serving. The polenta can be served cold, as per the recipe, or heated separately.

Marinated steak on a bed of cold leek sauce

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