Cuban-Style Stuffed Meat
⏳ Time
4 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
Stuffed with chorizo, this meat is braised in a wine sauce for 3 hours.
Ingredients
- Veal Tenderloin - 1½ kg
- Chorizo - 7.1 oz
- Olive Oil - 2 fl oz
- Onion - 1 piece
- Garlic - 8 cloves
- Red Grape Juice - 8 fl oz
- Water - 25 fl oz
- Canned Tomatoes (Pelati) - 1 can
- Olives stuffed with lemon - 3.5 oz
- Oregano - to taste
- Potato - 28.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Trim the fillet of any excess membranes and make a lengthwise opening through the middle of the piece using a long, thin knife.
Step 2
Stuff the sausage into this opening; if it's too thick, you can cut it into large slices.
Step 3
Rub the meat with salt, pepper, and oregano.
Step 4
Sear it on all sides in olive oil until golden brown.
Step 5
In a heavy-bottomed pot, sauté the sliced onions for three minutes.
Step 6
Then add the minced garlic and sauté for one minute.
Step 7
Pour in the wine, water, tomatoes, and olives, stir, add the meat, cover with a lid, and cook over medium heat for 3 hours.
Step 8
Cut the peeled potatoes into large chunks.
Step 9
Add the potatoes to the pot, season with salt and pepper, and turn the meat.
Step 10
Cover with a lid and cook for another 20-30 minutes until the potatoes are tender.
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