- 1 large onion
- 4 garlic cloves
- Galega or Biológico Esporão olive oil
- White wine
- Black peppercorns
Set aside the remaining marinade, it will be used to spread on the toasts. With the bones, make a broth. Bake the bones along with onion, leek, garlic and carrot for about 10 minutes at 250º C. In the end, cool them with white wine. After that, put them in a pan and cover with water. Set the heat to high until the water boils, then set to the lowest setting for about three hours, until it reduces a little. Strain and reserve.
Slice the meat (it should be served at room temperature). Put the broth on the heat, with mint bunches and some of the marinade. Boil and pour over the meat. Spread the marinade on toasted Alentejo bread.