RCI-SP.004.0063.001
Carne Mecha
Stuffed eye round cooked like a pot roast
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- eye round about 5 to 6 pounds1 unittrimmed
- chorizos2 unitSpanish sausage sliced into ½ – ¾ in pieces
- of cooking ham or ham steak4 ouncesdiced into cubes
- onion1 mediumquartered )
- green pepper1 mediumquartered
- 10 to 12 unit
- new potatoes6 unitpeeled and washed
- 2 cans
- of beef or chicken broth½ cup
- of adobo rub2 teaspoons
- 3 to 4 tablespoons
- 6 tablespoons
Method
1
Trim the eye round beef of excess fat and create a deep pocket along the length of the meat using a sharp knife, being careful not to cut all the way through.
2
Combine the chorizo pieces, diced ham, Spanish olives, and sofrito in a bowl to create the filling mixture.
3
Stuff the filling mixture into the pocket of the beef, distributing it evenly throughout. Use kitchen twine to secure the opening if needed.
4
Rub the exterior of the stuffed beef with the adobo rub, coating all sides evenly.
2 minutes
5
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering.
2 minutes
6
Sear the stuffed beef on all sides until deeply browned, approximately 8–10 minutes total, turning occasionally.
10 minutes
7
Add the quartered onion and green pepper to the pot around the beef, stirring briefly to combine with the oil.
2 minutes
8
Pour in the tomato sauce and beef broth, then bring the liquid to a simmer.
3 minutes
9
Reduce heat to low, cover the pot, and braise the beef for approximately 90 minutes, turning the meat halfway through cooking.
90 minutes
10
Add the peeled new potatoes to the pot, nestling them around the beef, and continue braising covered for another 25–30 minutes until the potatoes are tender.
30 minutes
11
Remove the beef from the pot and let it rest for 5 minutes before slicing. Skim excess fat from the braising liquid if desired.
5 minutes
12
Slice the beef against the grain to showcase the filling, arrange on a serving platter with the potatoes, vegetables, and olives, and ladle some braising liquid over the top before serving.