Roasted Stuffed Cow Rib of the Gaucho Jorge

Roasted Stuffed Cow Rib of the Gaucho Jorge


Ingredients:

8 pounds of beef rib with beef underneath

Seasoning:

2% by weight of the salt of coarse salt, or 1 tablespoon of coarse salt for each pound of meat.

Crumbs:

½ kilo cooked pork sausage and then ground or processed
½ pound cooked and ground chicken liver (optional)
½ pound of cooked and ground chicken gizzard
½ pound of cooked and ground pork, or chicken breast
100 grs. Of fried bacon with fat
1 kilo of corn flour, or to taste
1 bowl of chopped green olives
1 shallow dish with parsley
1 plate of grated onion
8 boiled and chopped eggs
1 cup (tea) corn oil
200 grs. Of frozen peas after a scare
Playing in the boiling water for 3 minutes, then playing in the icy water.
200 grs. Of carrots cut into boiled cubes (optional)
1 seedless finger pepper, finely chopped (optional)

Way of preparing:

Ask the butcher to cut the meat under the rib, so that there is a cavity to fill.
Thoroughly clean the meat by taking off excess fat, leave 12 hours covered with long life milk inside the refrigerator, covered with film paper.
The next day remove the milk, dry well and season with salt only, let it rest for 4 hours, inside the refrigerator.
To make the farofa cook the sausage, the liver, the gizzard, the pork everything in separate pan.
Then grind the meats all apart.
In a large pan fry the bacon with the corn oil, then remove and set aside.
In the fat of the bacon sauté the sausage that is already cooked and ground, add the pork that already cooked and ground, leave sautéing for a few minutes then add the gizzard the cooked and ground liver, add the onion, leave in the fire for 5 ' minutes
Then add the cornmeal and drip water if necessary, that is, if it is very dry.
If you want you can put some oil.
Then place the boiled eggs in the olives and chopped parsley.
Mix well all the ingredients in the filling.
Fill the rib to sew the hole so that the farofa does not fall.
Sew with thick needle and colorless cotton string.
Wrap the rib on sheets of cellophane for roasting meat, wrap several times at least 5 times.
Put in a large deep form, Preheated oven 180 ° C then lower the temperature of the medium oven. 160 ° C.
Bake one hour for each pound of meat

Serve with cooked and fried cassava. or
Baked sweet potato and fried.
Green salad of finely chopped cabbage with onion or
Salad of watercress, almeirão, lettuce, chicory etc.