Cheese-Stuffed Beef Roast with Orange Cream Sauce (Lagarto assado)

Name: Cheese-Stuffed Beef Roast with Orange Cream Sauce (Lagarto assado)
Total time: 2 h
Yield: 8 servings
Cuisine: Spanish & Portuguese
Ingredients: 2 kg beef top round (lagarto) in one piece; 2 dl white wine (or 1 dl vinegar); 1 onion, grated; fresh parsley and chives; salt, freshly ground pepper; 1 dl oil; 3 tomatoes, peeled, seeded; 2 dl freshly squeezed orange juice; 1 beef bouillon cube dissolved in 5 dl water; 200 g mozzarella, sliced; 50 g grated cheese; 1 tbsp cornstarch, mixed into 1 dl water; 200 ml cream; 1 tbsp Worcestershire sauce

Time: 2 hrMarinating: 1 hr 30 min8 servingsapprox. 850 kcal / serving (estimated)approx. 60 g protein / serving

Cheese-Stuffed Beef Roast with Orange Cream Sauce (Lagarto assado) (illustration)

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Method

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Trim the meat and rub it with the wine (or vinegar), the grated onion, the herbs, salt and pepper.
Leave it to marinate this way for about 1.5 hours.
Take the meat out of the marinade and set the marinade aside.
Heat the oil in a pot and brown the meat on all sides.
Add the tomatoes, the orange juice, the stock and the marinade liquid.
Cover (preferably in a pressure cooker) and simmer over low heat for about 1.5 hours, until the meat is tender.
Take out the meat and set the juices aside.
Slice the meat thinly, but do not cut all the way through - put a slice of mozzarella into each cut.
Arrange the meat in a baking dish and drizzle with the reserved juices.
Stir the cornstarch water into the sauce to thicken it, then add the cream and the Worcestershire sauce.
Pour the sauce over the meat, sprinkle with grated cheese, and bake until the cheese melts.

Source: Wikibooks – Livro de receitas – Lagarto Assado (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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