Stuffed Rib Boi Jorge (gaúcho)

Stuffed Rib Boi Jorge ( Gaucho )


ingredients:

8 pounds of prime rib of beef with enough meat down the bone.


seasoning:

2% of the weight of the meat coarse salt


Farofa :

300 to 500 grams . sausage cooked pork and then milled or processed
300 to 500 grams . chicken liver cooked and ground (optional )
300 to 500 grams . Baked chicken gizzards and ground
300 to 500 grams . Meat cooked pork and ground, or chicken breast
100 grs . fried bacon with the fat
1 pound of corn meal , or to taste
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 corn oil
200 grs . frozen peas then give a scare
playing in boiling water for 1 ' minutes , then throw in the icy water .
200 grs . cooked carrots cut into cubes (optional )
1 lady finger pepper seeded and without white ribs , sliced ​​and drizzling (optional ) , or pepper to your taste .
1 glass palm drained and rinsed and chopped (optional )

How to Prepare :

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

Clean the beef tallow and removing excess fat , leave 12 hours covered with long life milk in the refrigerator .
* The procedure is to milk the meat is more tender and flavorful * .
The next day take the milk , dry well 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.

After grinding the meat processor or pass through .
Grind meat each one separately.

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

In bacon fat sauté the sausage that is already cooked and ground, add the pork which is also already cooked and ground, let sauté for a few minutes then add the cooked liver and gizzard the ground , add the onion , leave the fire for 5 'to 10' minutes.

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


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

The crumbs should be wet .

Fill the rib stitch the hole not to drop the headlight .
Sewing with needle and thick colorless cotton twine or secure with toothpicks .

Wrap the ribs in foil cellophane own for roasting meat , wrap 8 times
.
Place in a large , well- founded .
Oven preheated to 180 ° C after 10 ' minutes to lower the oven temperature 160 ° C, paras .
Bake forty minutes for each pound of meat .

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

Green kale salad cortadinha thinly with onions or braised cabbage .
Salad of watercress , chicory , lettuce, endive etc. .

Note :
The prime rib of beef is the Gaucho Jorge Barros City of Rio Grande RS