Carne mechá

1- PREPARE THE MEAT THE DAY BEFORE We remove the excess fat with a sharp knife from the piece of loin tape, we prick it with a knife on both sides. Season with salt and pepper. Cut a whole head of garlic, cut the garlic in half. The seasoned meat and the garlics we put it in a bowl where we pour the 330 ml of white wine. Let it macerate for 12-16 hours.

2- THE FOLLOWING DAY We take the express pot and pour the 3 spoons of oil and mark the meat already marinated on both sides and set aside.

We peel an onion in julienne and the carrot in slices, together with the garlic from the meat marinade, we fry it in the oil of the pot where we have previously marked the meat.

Once the onion, carrot and garlic have been sautéed, add to the pot the wine where the meat was macerated, the marked loin ribbon and cover it with water up to one finger above.

Close the pot and once the valve starts to turn, let it cook for 20-25 minutes (if the meat is hard when you open it, give it another 10 minutes). Finally we take out the meat and grind the broth that we have left with the vegetables so that the meat is done (if it is too liquid we can boil the pot on the fire a few minutes more and it will be thicker. AND READY TO SERVE!