One pound of beef
3.5 pounds of beef brisket
1.2 pounds of pork belly (paleta)
0.4 pounds of pork fat
One onion, peeled
One tablespoon of chopped fresh parsley
One egg
Four tablespoons of whiskey
Salt, black pepper, and oregano to taste
0.2 pounds of smoked bacon
Half cup of small mushrooms
One tablespoon of butter or margarine
One pork fillet (mignon)
Salt and paprika to taste
One pound of beef
3.5 pounds of beef brisket
1.2 pounds of pork belly (paleta)
0.4 pounds of pork fat
One onion, peeled
One tablespoon of chopped fresh parsley
One egg
Four tablespoons of whiskey
Salt, black pepper, and oregano to taste
0.2 pounds of smoked bacon
Half cup of small mushrooms
One tablespoon of butter or margarine
One pork fillet (mignon)
Salt and paprika to taste
Soak the beef patty in water, then squeeze it out
Grind the beef patty with the meat, pork fat, onion, and parsley in a food processor
Mix well with the egg and whiskey
Season to taste
Chop the smoked bacon finely and mix with the meat
Melt one tablespoon of butter or margarine
Season the pork fillet with salt and paprika, then fry it quickly in the butter or margarine
Make a dough with the flour, melted butter or margarine, eggs, and salt
Add two tablespoons of water and mix well
Knead the dough for one hour and let it rest in the refrigerator
Roll out two-thirds of the dough to about 1/8 inch thick and line the bottom and sides of a 26x12 cm English mold with it, leaving about 1 cm of dough on the sides
Fill the mold with half of the meat mixture
Place the pork fillet in the middle
Cover with the remaining meat mixture
Roll out the remaining dough and cover the mold
Seal the edges well
Brush with egg wash and decorate with decorative cuts from the remaining dough
Make several holes in the dough to allow steam to escape
Bake in a preheated oven at 200°C for about 80 minutes
If desired, after it cools, drain the galantine (see basic instructions) through the holes in the dough.
