200-250 g fresh beef (neck or side)
fresh strained lemon juice
grated dried lemon peel
parsley finely chopped
Beat the beef with a wooden hammer. Pour the beef with the fresh strained lemon juice, season with the grated dried lemon peel, marjoram (fresh or dried) and finely chopped parsley. Leave the beef to pickle for 2 hours or more. Roast it in vegetable oil on both sides in a very hot skillet over high heat for 1 minute. Reduce the heat to low and roast the beef uncovered for 20-25 minutes. Serve with fresh or pickled vegetables.