Puerto Rican Pot Roast (Carne Mechada al Estilo puertorriqueno)

Puerto Rican Pot Roast (Carne Mechada al Estilo puertorriqueno)

Ready in 4 hours
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Puerto Rican Pot Roast (Carne Mechada al Estilo puertorriqueno)"

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Stuffed with ham, chorizo, and olives.


Ingredients

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1/3 cup olive oil
3 tablespoon white-wine vinegar
1 tablespoon adobo; look up
1/2 tablespoon oregano
3.5 pound beef roast
1/3 cup dried currants
1/3 cup sherry
1/2 cup manzanilla olives; chopped
1/4 pound smoked ham; diced
1 chorizo sausage; diced
2 cups tomato sauce
2 cups beef stock
1/3 cup Recaito; look up
6 red potatoes; cubed for pot roast

Original recipe makes 10

Servings  

Preparation

Ahead of time (hours)

- Soak currants in sherry

- Make adobo and Recaito if you don't have them

Season beef with combined olive oil, vinegar, adobo, and oregano ahead of time.

Make stuffing: Combine currants (drain but save sherry), olives, ham, and chorizo. Make a large pocket in roast and fill with stuffing (it's okay to have left over stuffing). Tie roast. Let stand 1+ hour.

Sear roast and then add all other ingredients except potatoes. Braise for 1-2 hours.

Slice beef, return to pot, add potatoes, and cook until done.

Credits

Added on Award Medal
Calories Per Serving: 708 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
DHMitchell 4 years ago
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