Stuffed Beef Eye of Round

Name: Stuffed Beef Eye of Round (Lechón De Mechar Relleno)
Yield: Serves 10 to 12
Cuisine: Puerto Rican
Ingredients: 6 fresh culantro leaves, coarsely chopped; ½ cup tomato sauce; 1½ pounds potatoes, peeled, washed and quartered; 2 ounces lean cured ham, washed and diced; 2 hard-cooked eggs, whole; 12 olives, stuffed with pimientos; 12 olives, stuffed with pimientos; 1 teaspoon capers; 1 teaspoon salt; 1 tablespoon olive oil; 1 teaspoon vinegar; 1 medium onion, peeled, coarsely chopped; ½ green pepper, seeded, coarsely chopped; 3 sweet chili peppers, seeded, coarsely chopped; 2 cloves garlic, peeled, coarsely chopped; 2 tablespoons lard or vegetable oil; 2 tablespoons lard or vegetable oil; 1½ quarts (6 cups) water; 1 tablespoon salt; 2 sweet chili peppers, seeded, chopped; 2 cloves garlic, peeled, chopped; 1 teaspoon whole dried orégano, crushed; ½ green pepper, seeded, chopped; 1 small onion, peeled, chopped; 5½-pound eye of round beef roast (about 5 pounds, trimmed)

Lechón De Mechar Relleno

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

5½-pound eye of round beef roast (about 5 pounds, trimmed)

Americas
Main course
Caribbean
Puerto Rico
Gluten-free

Method

Trim meat, wash and dry. With a knife, make a long, deep pocket from both ends to center of meat.
Mix ingredients included in B and stuff meat, alternating with ingredients included in C. Skewer or sew openings on both ends.
Heat fat in a caldero or heavy kettle. Add meat and brown lightly over moderate-high heat.