Stuffed rib Gaucha

Stuffed rib Gaucha

Ingredients:

8 kilos of beef rib with enough meat down
Seasoning:
2% by weight of coarse salt meat. calculate one (1) tablespoon (soup) for each kilogram of meat.
Crumbs:

300-500 grams. cooked pork sausage and then milled or processed
300-500 grams. cooked and ground chicken liver (optional)
300-500 grams. of Baked chicken gizzard and ground
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 or minced
8 hard-boiled eggs and chopped
1 cup of tea corn oil
200 g. frozen peas then give a fright
playing in boiling water for 2 'minutes, after playing in the cold water.
200 g. of sliced ​​carrots cooked in small cubes (optional) See below
1 pepper finger girl without well drizzling cut seeds (optional)

Way of preparing:

Ask the butcher to cut the meat that is beneath the ribs, so it becomes a cavity to fill.

Thoroughly clean the meat removing excess fat, allow 12 hours covered with long life milk in the refrigerator.
The next day take the milk, dry and only season with salt, let stand for 4 hours in the refrigerator.

To make the streusel cook the sausage, liver, gizzard, pork all in separate pan.

Then grind all the meats separately.

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

Fat bacon sauté the sausage that is already cooked and ground, add the pork that is already well cooked and ground, let sauté for a few minutes then add the gizzard the cooked liver and ground, add the onion, leave the fire for 3 'to 5' minutes.

Add the corn flour and water dripping check if necessary, i.e. if it is too dry or oil.


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

The crumbs should be moist.

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

Wrap the ribs in its own cellophane sheets to bake meat, wrap 8 times.
.
Place in a great shape and well founded.
Oven preheated to 180 ° C after half an hour to lower the oven temperature paras 160 ° C.
Bake forty minutes for each kilogram of meat.

Serve with boiled and fried yucca. or
baked sweet potato and fried.

Cortadinha cabbage green salad with onion very thin or
Watercress salad, endive, lettuce, chicory etc.

Note:
Care carrot on filling it sour.
The carrot should be used the same day or store in the refrigerator.