2 kg of tough beef roll
2 cloves of crushed garlic
Salt and black pepper to taste
For the filling
2 tablespoons of butter
1 medium onion, finely chopped
250g of green peppers, finely chopped
4 green olives, finely chopped
3 tablespoons of fresh parsley, finely chopped
3 tablespoons of green cilantro, finely chopped
1 green bell pepper, finely chopped
2 tablespoons of black currant jam
1 tablespoon of paprika
2 cups of diced tomatoes
1/2 cup of cassava flour
For the sauce
2 tablespoons of oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 tomato, diced
3 tablespoons of Worcestershire sauce
1 liter of boiling water
2 kg of tough beef roll
2 cloves of crushed garlic
Salt and black pepper to taste
For the filling
2 tablespoons of butter
1 medium onion, finely chopped
250g of green peppers, finely chopped
4 green olives, finely chopped
3 tablespoons of fresh parsley, finely chopped
3 tablespoons of green cilantro, finely chopped
1 green bell pepper, finely chopped
2 tablespoons of black currant jam
1 tablespoon of paprika
2 cups of diced tomatoes
1/2 cup of cassava flour
For the sauce
2 tablespoons of oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 tomato, diced
3 tablespoons of Worcestershire sauce
1 liter of boiling water
Clean the meat, remove excess fat and reserve
Cut the meat in half lengthwise, open each piece into a large flat shape and pound with the flat side of a mallet to thin it out
Season with salt, black pepper, and garlic. Reserve
In a pan, melt the butter and sauté the onion until it's softened
Add the green peppers, olives, parsley, cilantro, bell pepper, currant jam, paprika, tomatoes, and cassava flour
Simmer for 5 minutes
Remove from heat and let cool
Fill the meat, leaving a 2cm border around all sides
Roll up the meat tightly and secure with kitchen twine
In a pressure cooker, bring the oil to a boil and brown the beef on all sides
Add the onion, bell pepper, tomato, Worcestershire sauce, and water
Close the lid and simmer for an hour
Check if the meat is tender, remove the string and slice into portions just before serving
Serves 12.
