1 pound of picanha (approximately 4.4 pounds)
1 hard-boiled egg cut into four pieces
1 red bell pepper cut into cubes
100g of cooked ham, diced
1 minced garlic clove
1 chopped onion
2 tomato halves without seeds or skin, diced
1 carrot cut into sticks
1/4 cup of pancake mix
1/2 cup of beef broth
1 tablespoon of cornstarch
1 tablespoon of Worcestershire sauce
1 tablespoon of olive oil
Salt and pepper to taste
1 pound of picanha (approximately 4.4 pounds)
1 hard-boiled egg cut into four pieces
1 red bell pepper cut into cubes
100g of cooked ham, diced
1 minced garlic clove
1 chopped onion
2 tomato halves without seeds or skin, diced
1 carrot cut into sticks
1/4 cup of pancake mix
1/2 cup of beef broth
1 tablespoon of cornstarch
1 tablespoon of Worcestershire sauce
1 tablespoon of olive oil
Salt and pepper to taste
Make a cut at the larger end of the picanha and pull out the smaller portion so that it's inside-out with the fat on the outside
In a bowl, combine the egg, bell pepper, ham, garlic, onion, tomato, and carrot
Season with Worcestershire sauce, olive oil, salt, pepper, mix in pancake mix, and stuff the meat
Close with twine, place in a baking dish, and baste with beef broth
Cover with aluminum foil and bake at 220°C for 50 minutes
Remove the foil and let it brown
Transfer the juices from the baking dish to a pot and dissolve cornstarch
Bring to a boil until thickened
Serve the meat sliced with the sauce.
