Rib Boi Stuffed II fillings

Rib Boi Stuffed II fillings

Baking can see two different ways below

ingredients:

8 pounds beef rib meat well below the bone.

flavor:

2% of coarse salt for each pound of meat or
1 tablespoon (soup) shallow salt for each pound of meat.

Filling I:

300-500 grams. cooked pork sausage and then milled or processed
300-500 grams. cooked and ground chicken liver (optional)
300-500 grams. cooked and ground chicken gizzard (optional)
300-500 grams. cooked and ground pork or chicken breast
100 g. fried bacon with the fat
1 kg of corn meal or the like
1 deep dish of chopped green olives
1 shallow dish with chopped parsley stems
1 dish of grated onion
8 boiled eggs and chopped
1 cup of tea corn oil
200 g. frozen peas then give a fright
playing in boiling water for 1 'minutes, then throw in ice water to stop the cooking.
200 g. carrot cut into cubes cooked (optional)
1 pepper finger girl seeded and without white ribs, cut and drizzling (optional), or pepper to your taste.
1 palm glass drained and washed and chopped

Filling II:

½ pound of cooked pork sausage and then processed
200 g. provolone cheese into small cubes
200 g. of chopped green olives
500 g. of boiled cassava and squeezed
200 g. cooked and squeezed potato
   50 g. fried bacon
2 large chopped onions and drizzle or grated
1 or ½ cup (tea) of chopped parsley
½ cup (tea) green onions thinly sliced
2 to 3 teaspoons (soup) of corn oil

Mode II Prepare the filling:

Sauté onion in oil until wilted, add the sausage that is already cooked and chopped along with the bacon.
Add cassava and potato cooked and squeezed.
After the remaining ingredients, except for the provolone that is placed spread in layers

Prepare the way of Costa:

Ask the butcher to cut the meat that is below the rib, so it is a large cavity to fill.

Thoroughly clean the meat removing the sebum and excess fat, salt, leave in the refrigerator for 6-12 hours.

Mode Prepare the filling I:

To make the filling cook the sausage, liver, gizzard, pork all in separate pans.

Then grind the meat and pass through the processor.
A separate grinding of meat each other, put in separate tijelinhas.

In a large pot fry the bacon with corn oil, then remove and set aside.

In bacon fat fry the sausage, pork, gizzard liver already all cooked and ground, add the onion, let the fire by 5 'to 10' minutes.

Add the cornmeal and go dripping water or oil if necessary, ie if it is too dry.

Add the boiled eggs olives and chopped parsley,.
Mix all the filling ingredients.

The filling should be moist.

Fill the rib stitch the hole to not drop the crumbs.
Sewing-needle, colorless cotton string, or secure with toothpicks.

Wrap the ribs in cellophane sheets suitable for roasting meat, wrap 8 times.
Or banana leaves, washed.
Dry with paper towels.
.
Place in a great shape and well founded.
Oven preheated to 180 ° C after 10 'minutes lower the temperature of 160 ° C oven paras.
Bake forty minutes for each pound of meat.


Serve with boiled and fried yucca. or
baked sweet and crisp.
Green salad of raw cabbage or chopped Catalonia.

Green salad of cabbage cortadinha very thin with onions or cabbage braised.
Watercress salad, endive, lettuce, chicory etc.

Note:
II Option to bake:

You can bake with salt crust.
Cover the ribs with a thick layer of coarse salt, mixed with egg white.
For each pound of coarse salt takes an egg white.
Bake for 8 to 12 hours. or until like a pretty hard brick.
Break with hammer before serving.