Bistec Relleno (Stuffed Beef)

 

BISTEC RELLENO

Time: approximately 1 hour and 45 minutes

Makes around 6-8 servings

Ingedients:
1½ lb. palomilla (top sirloin)
3 garlic cloves
1 bitter orange (approx. ¼ cup juice)
½ lb. sweet cured ham
¾ cup alcaparrado
½ cup cooking oil
1 onion
1 large green pepper
1 can tomato sauce
½ cup vino seco (white cooking wine)
1 tsp. salt
¼ tsp. ground black pepper
1 bay leaf

 

Prep:

• Mince the garlic and juice the bitter orange. Mix together in a bowl.
• Finely chop onions and green peppers, set aside.
  

Directions:

• Cut the palomilla into 4-8 steaks. Tenderize and pound the meat flat with a meat mallet.
• Season both sides of the steaks with the juice from the bitter orange and minced garlic. Refrigerate for about 1 hour.
• Extend the steaks and add a slice of sweet ham and about two tbsp. of alcaparrado in each.
• Roll each steak into a spiral, then tie together with cooking twine.
• In large pot, heat the cooking oil on medium-high heat. Add the rolled steaks and brown all sides. Remove the steaks and set them aside.
• Add the finely chopped onions and green peppers and cook until soft.                                      
• Add the tomato sauce, cooking wine, salt, pepper, and bay leaf. Bring to a boil, then add the browned beef.
• Bring to low heat and cover pot. Allow to cook for approximately 30 minutes.
• Cut off the twine and serve warm.
  

 

Notes & Comments:

• Bitter orange substitute: equal parts orange juice, grapefruit juice, lime juice, and white vinegar.
• Alcaparrado is an equal mix of chopped olives, pimentos, and capers.
  

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Receta Original:
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BISTEC RELLENO

1½ lb. de palomilla
3 dientes de ajo
1 naranja agria
½ lb. de jamón dulce
¾ taza de alcaparrado
½ taza de aceite
1 cebolla
1 ají grande
1 lata salsa de tomate
½ taza vino seco
1 cdta. de sal
¼ cdta. de pimienta
1 hoja de laurel

        Corte la carne en bisteques, macháquela con el mazo de madera y adóbela con el ajo machacado y el jugo de la naranja agria. Deje la carne en esta preparación durante una hora aproximadamente. Extienda cada bistec y coloque sobre él una lasca de jamón y dos cucharadas de alcaparrado. Enróllelos como brazo gitano y amárrelos con un pedazo de hilo o cordel fino. Caliente el aceite y dore en él los rollos de carne, agregue la cebolla y el ají picaditos y cuando esté sofrito, añada el puré de tomate, vino seco, sal, pimienta y laurel dejándolo cocinar bien tapado a fuego lento hasta que la carne este blanda, aproximadamente 30 minutos. Da 8 raciones.