Carne mechada

In a pot we put the AOVE and we brown the meat (a whole piece of loin) already seasoned with salt and pepper and nutmeg. If we can bridle it much better

Reserve the meat and add the chopped onion, garlic cloves and bay leaf to the pot. Brown everything

Once the vegetables are browned, add the meat and the white wine. When the alcohol in the wine has evaporated, cover the meat with water and cook until tender. I put it in an express cooker for 20 minutes, beeping.

When the meat is tender (prick it with a fork and make sure no blood comes out) let it cool before cutting it into steaks. Mash the vegetables and reduce over low heat until you have a consistent sauce.