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Stuffed
Beef with Garlic Mushrooms and Serrano Ham
 This
Spanish beef recipe is a real winner during the winter months
or indeed at any time of year. The infusion of herbs, paprika,
Serrano ham and mushroom compliment the meat resulting a
typically Andalucian flavour. This beef recipe is best slow
cooked, we used a flat piece of silverside for this dish
but any beef will do, buy the best cut you can afford for
a tender, flavoursome roast.
You
will need:
2kg
Piece flat silverside beef
10 Button mushrooms, diced
6 Garlic cloves, diced
100g Serrano ham, diced
3 Sprigs rosemary
2 Bay leaves
Pinch smoked paprika
Olive oil
Salt
Cracked black pepper
Method
- Open
up the beef using a sharp cooks knife to make one long
piece around 4cm thick.
- In
a large mortar, mix the garlic, paprika, rosemary and
bay leaves with a generous drizzle of olive oil, season
well with salt and pepper. Retain one rosemary sprig for
garnish.
- Add
the diced mushrooms and Serrano ham, mix well making sure
all the ingredients are covered in olive oil.
- Spoon
the mixture over the full length of the beef, roll the
meat and tie with string.
- Place
the beef in a large cazuela or on a baking tray; pour
in 2cm of water.
- Garnish
the rolled beef with the remaining rosemary and season
the meat once again with salt and pepper.
- Slow
cook on 140°C for 3 - 3 ½ hours, adding more
water if required.
- Carve
thinly and serve with seasonal vegetables.
Serves
4
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