Pickled Eye of Round

Clean the eye of round by removing all the fat. In a skillet with a lid or a pot, melt the butter and add the two tablespoons of olive oil. Sear the eye of round on all sides until browned.

Slice the onions into thin strips (julienne). Peel the carrots and cut them into medium-thick slices. Do the same with the red and green bell peppers.

Add the seared eye of round to the pot with the vegetables. Then, add the bay leaves and whole black peppercorns.

Pour in the vinegar, white wine, and olive oil. Bring the mixture to medium heat, leaving the pot uncovered until it boils and the alcohol evaporates.

Lower the heat to the minimum, cover the pot, and let it cook for about 30 minutes. After this time, turn the eye of round over to ensure it cooks evenly.

The meat is ready when you can easily pierce it with a skewer or toothpick. As a general rule, allow one hour of cooking time per kilogram of meat.

Remove the pot from the heat and let the meat cool completely in the pot. Once fully cooled, transfer the meat and vegetables to a sterilized jar with an airtight lid. Store in the refrigerator.