Stuffed Beef Rump
Number of servings
4
Difficulty
Medium
Ingredients
1
piece(s) beef rump or round roast, 3 pounds
125
gr bacon, chopped
1
piece(s) white onion, finely chopped
2
clove(s) garlic cloves, crushed
2
tbsp red bell pepper, finely chopped
2
tbsp carrot, finely chopped
3
piece(s) soda crackers, crumbled, or 3 tablespoons bread crumbs
1
piece(s) egg, beaten
2
piece(s) chicken bouillon cubes
1
tsp curing salt (sodium nitrite)
1
piece(s) cilantro sprig
pinch salt, pepper, and cumin to taste
cloth, needle, and thread
Directions
- Remove the membrane covering the beef rump, being careful not to damage the meat.
- With a sharp knife, begin to remove the meat from the center of the piece toward the ends, trying to maintain a 2 cm border and avoiding damaging the walls of the rump. You must pierce the meat from one end to the other so that it looks like a tube. Reserve the meat as you remove it.
- Once the rump is ready, coat it inside and out with a mixture of curing salt, common salt, and pepper. Set aside.
- The extracted meat is chopped or ground and mixed with onion, garlic, bell pepper, carrot, egg, cracker crumbs, bacon, 1 chicken bouillon cube, salt, pepper, and cumin to taste. Carefully stuff the rump with this mixture.
- Wrap the rump with the cloth and sew it at the ends and along the length so it doesn't lose its shape during cooking.
- Dissolve the remaining bouillon cube in 4 cups of water and bring to a boil with cilantro and salt to taste. When the broth boils, introduce the rump to cook over medium heat for 3 hours, maintaining the water level at all times. You can add herbs to this broth to taste.
- After 3 hours, remove the rump from the water, drain it, and place it on a tray. Cover it with a plate and place weight on top to press the rump. Leave it like this for 1 day.
- The next day, cut and serve it, either cold or hot. It can be kept refrigerated.