Province-Style Marinated Beef: History and Origin
The recipe for province-style marinated beef is a traditional dish with its roots in the rural areas of various Latin American countries, where cattle ranching and home cooking have been intertwined for centuries. In these regions, preparing meat with marinades based on wine and spices has served to tenderize and flavor cuts that are generally used for slow cooking.
This dish is known by different names depending on the country. For example, in Argentina and Uruguay it may be called names similar to "province-style" or "a la criolla," while in Mexico and Central America you might find versions with slight variations in ingredients and techniques, but always maintaining the essence of a long marinade and slow cooking.
Its tradition is also linked to European influence, particularly French and Italian, who introduced the use of red wine and certain aromatic herbs to the continent's cuisine. Today, this recipe is preserved as an emblem of authenticity and homemade flavor in different regions, typically served with pasta or noodles, thus integrating cultural fusion in every bite.
How to Prepare Province-Style Marinated Beef
Ingredients: Bacon, Rump Steaks, Garlic, Parsley, Garlic Clove, Allspice, Red Wine Vinegar, Red Wine, Onions, Carrots, Salt and Pepper, Oil, Brandy, Thyme, Rosemary, Orange.
Step 1: Cut the meat into 5 cm cubes.
Step 2: Chop the bacon.
Step 3: Peel and crush the garlic.
Step 4: Place the meat in a container and add the mixture of red wine vinegar, wine, and garlic spices.
Step 5: Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper.
Step 6: Let it rest for at least 12 hours, turning occasionally.
Step 7: Peel the remaining onions and carrots, cut the onions into quarters but leave the carrots whole.
Step 8: Heat the oil in a large, heavy skillet, fry the chopped bacon and quartered onions until golden, and transfer to a pot.
Step 9: Remove the meat from the marinade, drain well.
Step 10: Brown the meat in the oil remaining in the skillet and add it to the onions.
Step 11: Pour the liquid and vegetables from the marinade into the skillet and stir well to absorb the remaining oil.
Step 12: Add the whole carrots, brandy, and herbs (thyme and rosemary).
Step 13: Cut the zest from the orange and squeeze a little orange juice, add this and the zest to the sauce.
Step 14: Season the sauce with a little salt and pepper.
Step 15: Pour over the meat and onions, cover the pot.
Step 16: Cook in the center of a low oven for 2 hours and 15 minutes.
Step 17: To serve, remove the herb bouquet.
Recommendation: This dish is especially good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese, and a little chopped parsley.
