This is an adaptation of the recipe for Ternera con Guisantes from the amazing tome " A Mediterranean Feast " by Clifford Wright. Given that veal is all but impossible to find, I switched it to beef. We used a sirloin roast that was part of the quarter beef we bought, but I think it would also be good with a chuck roast. I made this version crockpot or Instapot friendly, which is more convenient for most. It yields a wonderfully spiced roast with not a ton of effort. We used a sirloin roast of some kind from the quarter of beef we bought, but I don't know specifically which cut. I don't think it matters much for a slow-cooked dish like this. We served it with risotto, which was a great combo. We devoured it too quickly to take a photo, though! Ingredients One 3 lb. beef roast, tied One bag of frozen baby peas Parsley to garnish Sofrito 3 Tbsp. olive oil 2 large ripe tomatoes, seeded and chopped fine 3 garlic cloves, minced 1 bay leaf 1/2 tsp. dried thyme...
The Magidow family's modern-day recipe box.