Stuffed Beef Eye of Round (Lechón De Mechar) |
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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 12 |
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This is a very classic Puerto Rican dish. It is mostly served with Arroz con gandules. I found this recipe on one of my Puerto Rican cook books and it was adapted to fit Gma's recipe. Ingredients:
5 1/2 lbs beef eye round |
1 small onion, chopped |
2 garlic cloves, chopped |
2 sweet chili peppers, seeded and chopped |
1/2 green pepper, seeded and chopped |
1 cup roasted red peppers packed in oil, drained and chopped |
1 teaspoon whole dried oregano, crushed |
1 teaspoon capers |
1 teaspoon salt |
1 tablespoon olive oil |
1 teaspoon vinegar |
1 1/2 lbs potatoes, quartered |
1/4 cup tomato sauce |
3 tablespoons sofrito sauce |
2 ounces cured lean ham |
12 pimento stuffed olives |
2 tablespoons vegetable oil |
6 cups water |
Directions:
1. Trim meat and with a knife, make a long deep pocket from both ends to center of meat.
2. Mix onions, garlic, sweet chili, peppers, oregano, capers, OO, vinegar and salt.
3. Stuff meat with mixed ingredients alternating with ham and olives.
4. Sew opening on both ends to center of meat.
5. In a large pot (caldero) heat oil, sofrito and sauce. Add meat. Cook over moderate high heat.
6. Add water and bring to a boil, cook until meat is fork tender.
7. Add potatoes and bring rapidly to a boil. Cook covered for about 1 hour.
8. Note: You can chop more of the veggies used to stuff and add them at the same time you are adding the potatoes.
9. Remove meat and boil sauce until tick.
10. Cut meat in slices and serve.
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