Stuffed Ox's Rib II Stuffings
You can Bake in two different ways see below
Ingredients:
8 pounds of beef rib with plenty of meat under the bone.
Seasoning:
2% coarse salt for each pound of meat or
1 tablespoon of salt for each pound of meat.
Filling I:
300 to 500 grs. Of cooked pork sausage and then ground or processed
300 to 500 grs. Of cooked and ground chicken liver (optional)
300 to 500 grs. Of cooked and ground chicken gizzard (optional)
300 to 500 grs. 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 of corn oil
200 grs. Of frozen peas after a scare
Playing in the boiling water for 1 'minutes, then throwing in the icy water to stop the cooking.
200 grs. Of carrots cut into boiled cubes (optional)
1 fingertip seedless pepper and without the white veins, chopped very small (optional), or pepper to your liking.
1 glass of palmito drained, washed and chopped
Recheio II:
½ kilo cooked pork sausage and then processed
200 grs. Of provolone cheese in small cubes
200 grs. Chopped green olives
500 grs. Cassava, cooked and squeezed
200 grs. Of boiled potatoes and squeezed
50 grs. Of fried bacon
2 large onions finely chopped or grated
1 or ½ cup (tea) chopped parsley
½ teaspoon finely chopped chives
2 to 3 tablespoons of corn oil
How to Prepare II Filling:
Sauté the onion until it withers, add the sausage that is already cooked and chopped together with the bacon.
Add cassava and potato, cooked and squeezed.
Then the rest of the ingredients, with the exception of the provolone cheese that is spread out in layers
Method of Preparing the Rib:
Ask the butcher to cut the meat under the rib, so that there is a large cavity to fill.
Thoroughly clean the meat by removing the tallow and excess fat, salt, leave in the refrigerator for 6 to 12 hours.
How to prepare the filling I:
To make the stuffing cook the sausage, liver, gizzard, pork everything in separate pans.
Then grind the meats or go through the processor.
Grind each meat one separate from the other, put on separate tijelinhas.
In a large pan fry the bacon with the corn oil, then remove and set aside.
In the bacon fat sauté the sausage, the pork, the gizzard the liver that are already all cooked and ground, add the onion, let on the fire for 5 'to 10' minutes.
Add cornmeal and drip water or oil if necessary, that is, if it is very dry.
Add the boiled eggs to the olives and chopped parsley.
Mix well all the ingredients in the filling.
The filling should be moist.
Fill the rib to sew the hole so that the farofa does not fall.
Sew with thick needle and colorless cotton string, or stick with sticks.
Wrap the rib on sheets of cellophane for roasting meat, wrap 8 times.
Or with banana leaf, washed.
Dry with paper towel.
Bake Mode:
Put the stuffed rib inside a large, deep dish.
Preheated oven 180 ° C after 10 minutes lower the oven temperature to 160 ° C.
Roast forty minutes for every pound of meat.
Serve with cooked and fried cassava. or
Boiled sweet potatoes and fries.
Green salad of raw cabbage or chopped Catalonian.
Green salad of finely chopped cabbage with onion or braised cabbage.
Salad of watercress, almeirão, lettuce, chicory etc.
Note:
II Baking Option:
Can Bake with Salt Crust.
Cover the rib with a thick layer of coarse salt, mixed with egg white.
For each pound of coarse salt take an egg white.
Bake for 8 to 12 hours. Or until it looks like a very hard brick.
Break with hammer before serving.
You can Bake in two different ways see below
Ingredients:
8 pounds of beef rib with plenty of meat under the bone.
Seasoning:
2% coarse salt for each pound of meat or
1 tablespoon of salt for each pound of meat.
Filling I:
300 to 500 grs. Of cooked pork sausage and then ground or processed
300 to 500 grs. Of cooked and ground chicken liver (optional)
300 to 500 grs. Of cooked and ground chicken gizzard (optional)
300 to 500 grs. 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 of corn oil
200 grs. Of frozen peas after a scare
Playing in the boiling water for 1 'minutes, then throwing in the icy water to stop the cooking.
200 grs. Of carrots cut into boiled cubes (optional)
1 fingertip seedless pepper and without the white veins, chopped very small (optional), or pepper to your liking.
1 glass of palmito drained, washed and chopped
Recheio II:
½ kilo cooked pork sausage and then processed
200 grs. Of provolone cheese in small cubes
200 grs. Chopped green olives
500 grs. Cassava, cooked and squeezed
200 grs. Of boiled potatoes and squeezed
50 grs. Of fried bacon
2 large onions finely chopped or grated
1 or ½ cup (tea) chopped parsley
½ teaspoon finely chopped chives
2 to 3 tablespoons of corn oil
How to Prepare II Filling:
Sauté the onion until it withers, add the sausage that is already cooked and chopped together with the bacon.
Add cassava and potato, cooked and squeezed.
Then the rest of the ingredients, with the exception of the provolone cheese that is spread out in layers
Method of Preparing the Rib:
Ask the butcher to cut the meat under the rib, so that there is a large cavity to fill.
Thoroughly clean the meat by removing the tallow and excess fat, salt, leave in the refrigerator for 6 to 12 hours.
How to prepare the filling I:
To make the stuffing cook the sausage, liver, gizzard, pork everything in separate pans.
Then grind the meats or go through the processor.
Grind each meat one separate from the other, put on separate tijelinhas.
In a large pan fry the bacon with the corn oil, then remove and set aside.
In the bacon fat sauté the sausage, the pork, the gizzard the liver that are already all cooked and ground, add the onion, let on the fire for 5 'to 10' minutes.
Add cornmeal and drip water or oil if necessary, that is, if it is very dry.
Add the boiled eggs to the olives and chopped parsley.
Mix well all the ingredients in the filling.
The filling should be moist.
Fill the rib to sew the hole so that the farofa does not fall.
Sew with thick needle and colorless cotton string, or stick with sticks.
Wrap the rib on sheets of cellophane for roasting meat, wrap 8 times.
Or with banana leaf, washed.
Dry with paper towel.
Bake Mode:
Put the stuffed rib inside a large, deep dish.
Preheated oven 180 ° C after 10 minutes lower the oven temperature to 160 ° C.
Roast forty minutes for every pound of meat.
Serve with cooked and fried cassava. or
Boiled sweet potatoes and fries.
Green salad of raw cabbage or chopped Catalonian.
Green salad of finely chopped cabbage with onion or braised cabbage.
Salad of watercress, almeirão, lettuce, chicory etc.
Note:
II Baking Option:
Can Bake with Salt Crust.
Cover the rib with a thick layer of coarse salt, mixed with egg white.
For each pound of coarse salt take an egg white.
Bake for 8 to 12 hours. Or until it looks like a very hard brick.
Break with hammer before serving.
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