Peceto a la cacerola con zanahorias

peceto a la cacerola


Peceto: 1 de aproximadamente, 1,500 kilo
Sal y pimienta: a gusto
Aceite: 1/2 pocillo
Cebolla picada: 1
Agua caliente: cantidad necesaria
Tomillo fresco: 1 cucharada sopera
Perejil picado: 1 cucharada sopera
Orégano fresco: 1 cucharadita tamaño postre
Vino tinto: 1 taza tamaño té
Zanahorias cortadas en trozos: 2
Hojas de orégano fresco, (para decorar): cantidad necesaria


Condimentar el peceto con sal y dorarlo completamente en una cacerola con aceite. Agregar  la cebolla y rehogar unos segundos. Adicionar 2 tazas de agua caliente, las hierbas y el  vino tinto. Dejar que rompa el hervor. Cocinar 40 minutos agregando, de ser necesario, otro  poco de agua. Incorporar las zanahorias y terminar de cocinar hasta que la carne y las  zanahorias estén cocidas. Salpimentar. Retirar. Servir el peceto cortado en fetas junto con  las zanahorias. Decorar con hojitas de orégano fresco.


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