Girello Roast (Soft meat)
Ingredients:
2 pieces of the girello roasts ( silver side eye) about 1kg in total
4 large onions, peeled and left whole
4 cloves of garlic, slivered
Salt and pepper
Oregano
Juice of 1-2 lemons
3 bay leaves
Butter for frying
Gravox
Water
Method:
Prepare the meat: puncture the meat with a small knife, to create small cavities, big enough to place some of the slivered garlic.
Mix together the salt, pepper and oregano.
Rub this mixture all over the meat and place the garlic slivers in the cavities.
Melt the butter in a pressure cooker.
Fry the onions, until golden all over, fry the meat, as a whole piece until it is browned all over.
Pour over the lemon juice, and let it sizzle for a few minutes.
Add enough water to cover the meat. Add the bay leaves.
Put the lid on the pressure cooker and wait until the steam comes out, put lit on and simmer for 30 minutes.
Allow to cool before opening pressure cooker.
Alternatively, if you do not have a pressure cooker, place the meat in a large heavy based saucepan.
You will have to cook for at least 1 ½ hours or more.
Test to see if the meat is cooked, by putting a fork in and see if it comes out easily.
Remove the meat from the pot and let it cool slightly.
When cooled, slice the meat into 1 ½ cm thick slices.
Remove the bay leaves from pan.
Take out the onions and mash or sieve.
Strain the pan juices and return to pan with the mashed onions. Mix well.
Add 3 teaspoons of gravox, mixed with a little water, to the pan and stir. Bring this to the boil, stirring constantly.
Put the sliced meat back into the pan and cook for a further 30 minutes, allowing it to boil gently, reducing some of the liquid to make a thicker sauce.
Taste the gravy to see if you need to add more salt or pepper.
Serve this dish with Klitharaki ( small greek pasta – almost like risoni)
