Carne Fria – Cuban Cold Meat Roll
Well tonight I made Soft Pork Tacos with beans and rice (see 10/11/11 post) because it was requested by our guest. Since it is a recipe that is already in the blog, I figured I would put the recipe I made yesterday to use up some ham. It is another recipe from the 3 guys from Miami. Being from there, I am really missing good Cuban food. This website (I heard about from another former Miami resident and Latin as well) has helped me scratch that itch. This is a food I hadn't had before, but it is a nice way to make your own "sausage". We have had it cold on crackers, in a sandwich cold and hot. It isn't really pretty so no picture;P
Carne Fria – Cuban Cold Meat Roll
Meat
1/2 lb ham,cut in chunks
1 lb ground beef (regular,NOT lean)
1 lb ground pork
4 ea garlic
1 t cumin
4 eggs,well beaten
1 1/2 c cracker crumbs
1 yellow onion,chopped fine
2 t salt
1/8 t ground black pepper
1 t Sazón Accent
Boil
4 ea garlic
1 onion,sliced
1 bay leaf
2 t salt
1 t oregano
1.Grind the ham in a food processor until chopped fine. Add all of
the remaining ingredients listed under "meat" above and continue
processing until well blended.
2.Roll the mixture into two large rolls, approximately 2 1/2 inches in
diameter. Wrap the rolls in two damp, clean white dish towels. Twist
the ends and tie them tight so that none of the mixture leaks out. In
Cuba it was a tradition to sew the bundle together. However, we have
found that if you overlap the wrap at least twice and tie the ends
securely with string, you don't need to sew it shut.
3.Bring approximately four quarts of water to a rolling boil. Add all
of the boil ingredients, plus the two meat rolls. Reduce heat and
simmer on medium low for about two hours. Remove from water.
Refrigerate.
4.To serve: cut in slices and serve on crackers or Cuban bread.
Carne Fria – Cuban Cold Meat Roll
Meat
1/2 lb ham,cut in chunks
1 lb ground beef (regular,NOT lean)
1 lb ground pork
4 ea garlic
1 t cumin
4 eggs,well beaten
1 1/2 c cracker crumbs
1 yellow onion,chopped fine
2 t salt
1/8 t ground black pepper
1 t Sazón Accent
Boil
4 ea garlic
1 onion,sliced
1 bay leaf
2 t salt
1 t oregano
1.Grind the ham in a food processor until chopped fine. Add all of
the remaining ingredients listed under "meat" above and continue
processing until well blended.
2.Roll the mixture into two large rolls, approximately 2 1/2 inches in
diameter. Wrap the rolls in two damp, clean white dish towels. Twist
the ends and tie them tight so that none of the mixture leaks out. In
Cuba it was a tradition to sew the bundle together. However, we have
found that if you overlap the wrap at least twice and tie the ends
securely with string, you don't need to sew it shut.
3.Bring approximately four quarts of water to a rolling boil. Add all
of the boil ingredients, plus the two meat rolls. Reduce heat and
simmer on medium low for about two hours. Remove from water.
Refrigerate.
4.To serve: cut in slices and serve on crackers or Cuban bread.
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