Fusté's husband prepares this dish for special occasions. The colorful, savory filling uses Spanish chorizo to lend a lovely smoked flavor.

Olga Fusté, MS, RD
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
12 servings (serving size: 1 stuffed roast slice, 4 teaspoons sauce, and 2 potato quarters)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare filling, combine pimiento and next 5 ingredients (through egg); set aside.

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  • To prepare beef, cut a 2 1/2-inch-wide horizontal slit into the end of the roast, and cut through to the other end to form a deep pocket using a long, thin knife. Spoon filling into pocket, and pack using the handle of a wooden spoon (the roast will be very full). Secure open end of roast with twine 1/2 inch from edge. Combine salt, cumin, thyme, pepper, and garlic; rub over the roast.

  • Heat oil in a 6-quart Dutch oven over medium-high heat. Add roast to pan; cook 5 minutes, browning on all sides. Add 2 cups water and remaining ingredients to pan; reduce heat to medium-low. Cover and cook 2 hours or until roast is tender, turning roast after 1 hour.

  • Transfer meat to a cutting board or work surface. Using a slotted spoon, transfer potatoes to a platter; keep warm. Simmer liquid in pan until reduced to 1 cup (about 15 minutes). Discard bay leaf.

  • Remove twine before cutting roast into 12 slices.

Source

Diabetic Cooking for Latinos

Nutrition Facts

268 calories; calories from fat 27%; fat 8.1g; saturated fat 2.7g; mono fat 3.6g; poly fat 0.6g; protein 29.8g; carbohydrates 17g; fiber 1.9g; cholesterol 84mg; iron 2.6mg; sodium 435mg; calcium 19mg.
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