Carne Mechada

Name: Carne Mechada (Stuffed Meat)
Yield: Serves 6
Cuisine: Cuba
Ingredients: 1 hard-boiled egg, chopped; 1 onion, chopped; 1 carrot, scraped and thinly sliced; 1 bay leaf; ¼ teaspoon ground cumin; sprig parsley; Salt, freshly ground pepper; 8 fl oz. Seville orange juice; 12 pimento-stuffed green olives, halved; ¾ pint beef stock; 1 green bell pepper, seeded and chopped; 2 teaspoons large Spanish capers, chopped; 2 oz. boiled ham, chopped; 2 cloves garlic, chopped; 2 oz. Cheddar cheese cut in small cubes; ¼ lb. chorizo sausage, skinned and chopped; 2 slices bacon, chopped; 4 pitted prunes, soaked to soften, quartered; 6 tablespoons olive oil; 3 lb. boliche,* or any boneless beef roast such as rump or topside

Stuffed Meat

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

3 lb. boliche,* or any boneless beef roast such as rump or topside
¼ lb. chorizo sausage, skinned and chopped

Americas
Cuba
Main course
Caribbean

Method

With a steel, or with a sharp narrow knife make six evenly spaced holes about the thickness of one’s thumb in the roast, almost to the centre of the meat. Divide the sausage, bacon, ham, egg, cheese, olives, raisins, prunes and capers into six equal heaps and stuff into the holes with the fingers, ending with the bacon.

In a heavy casserole big enough to hold the meat comfortably, heat