Elaboration
- Cut the chuck beef in half and use the thicker part now
- We add salt and pepper to our beef
- Fry it in a pan with the onions, carrots and garlic and add some black and Jamaica pepper, thyme and laurel
- Add manzanilla or Fino wine, wait until the alcohol evaporates and add the beef broth
- Once the beef is tender we leave it in the fridge for the whole night
Termination
- Cut it, we can make thinner or thicker slices
- And finally put it in the mollete bun with juice we got from boiling the beef and the vegetables
