Rolled meat

Rolled meat . Family food has been enriched from various sources. The rolled meat, for example, at the beginning was a typical buffet dish, which transcended to everyday life, where the portions became larger and when making it, care was taken to satisfy whims. It has gained the preference of many because it adds the flavors of Cubans’ preferred meats: beef, pork. Between us it is a weekend dish, when you have more time for cooking.

Preparation

Make thin slices with the ham and bacon, each smaller than the last, so that they can be screwed on without difficulty. Sancoche with a little sugar, and for a short time the carrots cut into rectangular pieces, as they will be the center of the roll (some recipes suggest a piece of pineapple). Wrap the whole and tie it with a thread (it can also be held with a toothpick). Put the fat in the pan, over a high heat, and brown the coils. Add the chopped onions, garlic, tomato puree, dry wine, pepper and salt. Cook the whole over low heat, until the meat is softened and the sauce sets.

When serving it, we have appealed to mashed potatoes, which combines with the flavors of rolled meat. It also takes communion with a mixed salad of raw vegetables, seasoned with olive oil, and instead of vinegar, aromatic Creole lemon juice.

 

Ingredients

  • 750 gr of beef
  • 250 gr of ham in thin flakes
  • 250 gr of streaky bacon
  • 125 gr of carrots
  • ½ cup of oil
  • 2 large onions
  • 1 cup tomato puree
  • 1 cup dry wine
  • 1 clove garlic
  • Salt, sugar and pepper to taste

 

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