1 kg meat (sirloin beef, mock sirloin beef, beef from the rump, fillet of pork, turkey, rabbit)
Speck or bacon
1 can Machlalí
2 onions
1 lemon
5 juniper berries
5 allspice berries
10 whole black peppercorns
3 bay leaves
1 tsp. thyme
¼ packet butter
1 pot of whipping cream
Salt, ground pepper, ground ginger, sugar
Remove the membrane, wash and lard the meat, season with salt and pepper. Place in a baking dish, pour on the melted butter and garnish with lemon slices. Add the pickled Machlalí vegetable mix and place in the refrigerator. The following day, brown the meat in a mixture of oil and butter, fry the chopped onions in the gravy, add a table-spoon of sugar and stir until caramelized, then add the lemon slices and brown in the pan. Add the Machlalí from the baking dish and the all spice and boil for a short time. Place again into the baking dish with the meat, baste with water up to approximately - half the height of the meat and bake in the oven, frequently pouring the gravy over the meat. When the meat is cooked and tender remove the meat and spices from the sauce. Blend the sauce and thicken with flour mixed in water and cook thoroughly. Pour in the cream. Strain the mixture through a sieve and flavour with salt, sugar, pepper and lemon juice. Serve with bread dumplings and cranberries.
