Tuesday, May 8, 2012

Carne Mechada (Stuffed Beef Roast)

 Feliz Martes!  or Happy Tuesday!  to my English speaking friends.  The migraine is gone, and my life is going on.  So, in celebration of a relatively pain-free day yesterday, I cooked this version of Carne Mechada.  It is a stuffed beef roast, and it was sooo good.  I try to avoid words like yummy, yum-o, and de-lish!, but really, Que Bueno!    We're having the leftovers for lunch today, and we're both happy! :)

Carne Mechada
(Stuffed Beef Roast)

3 lb beef roast
3 oz. diced ham
2 sliced bacon, chopped 
2 cloves garlic, minced
                                                      2 Campari tomatoes, chopped
                                                      2 Tbsp alcaparrado
                                                      Adobo, to taste
                                                      4 Tbsp recaito
                                                      2-8 oz. cans Spanish-style tomato sauce
                                                      1/2 c Marsala
                                                      2 C beef broth
                                                      1 C hot water
                                                      3 red potatoes, peeled and chopped
                                                      1 Tbsp vegetable oil

Using a sharp knife, make a  horizontal cut into the center of the roast.  This is harder to do than it sounds.  In small cast iron skillet, saute ham, bacon, garlic, tomatoes, and alcaparrado for five minutes.  Let the mixture cool.  Stuff the mixture into the cut in the roast.  Again, this is harder to do than it sounds.  I couldn't get it to all go in there, and I finally patted it into the edge of the cut until it stayed still.  Season the roast all over with Adobo.  Place in baking dish and cover with aluminum foil and refrigerate 30 minutes to  1 hour.  In large stockpot, add vegetable oil and brown roast on all sides.  Lower heat to medium and add recaito, tomato sauce, Marsala, beef broth, and water.  Lower heat to medium-low and begin to simmer.  Add potatoes.  Simmer on low for 1 1/2 hours.  Serve with white rice.

I wanted to include a picture of this, but mine did not turn out to be visually appealing, so, no picture.  It tasted wonderful, though.


Melodía del Rio, Rubén González

Until next time, Happy Cooking!  : )

"Judging a person does not person who they are.  It defines who you are." - Unknown




Pin It