Summary

Ingredients

• 1 kg beef, (boiled beef)
• 1 small pumpkin (se), butternut
• 1 small pumpkin (se), Hokkaido
• 2 red pepper (s)
• 6 large potato (s)
• 3 large onion (s)
• 3 batata (s)
• 4 cloves garlic, halved
• 250 ml olive oil
• salt
• 0.5 ½ glass mustard

Also: (optional)

• Feta cheese
• parsnip (s)
• 1 sprig rosemary or thyme

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Instructions

1. Pierce the meat with a long, sharp knife crosswise so that half a clove of garlic can be sunk into the prick canal. Distribute all the garlic cloves in the meat like this. Then salt all over and brush with mustard. Place on the oiled drip pan from the oven.
2. Clean the vegetables, peel the butternut squash and cut everything into bite-sized pieces, spread around the meat. Every now and then, pour oil over them and add salt. Cook in the oven at 220 ° C top and bottom heat for about 2 hours (if you have a meat thermometer, the meat inside should reach 80 ° C). Check every 30 minutes, mix the vegetables. When juice collects in the pan, skim it into a metal vessel. Later, place the vessel on the floor of the oven to warm it up and serve as a sauce.
3. Exact quantities are not important here, but simply good ingredients, especially with the meat. This is all organic.
4. The Colita is super easy to prepare and if something is too much, the meat can be used as cold cuts.
5. For the vegetarian variant, replace the meat with 200g feta cheese per person and add 1 to 2 parsnips and a large sprig of rosemary or thyme.