Escabeche de pollo
Stuffed roast beef
- 1 KG CHICKEN LEGS
- 2 ONIONS, chopped
- 1 SWEET PEPPER, chopped
- 2 CARROTS, cleaned and chopped
- 2 TOMATOES, chopped
- 2 CLOVES GARLIC, chopped
- 1 CUP WHITE WINE
- 1/2 CUP VINEGAR
- 1/2 CUP OLIVE OIL
- 1/2 TBSP PEPPERCORNS
- 600 GRAM BEEF, in one piece
- 150 GRAM MUSHROOMS, chopped finely
- 1 ONION, chopped finely
- 50 GRAM HAM, chopped finely
- HANDFUL PARSLEY, cut
For this recipe, you use an earthenware casserole. Put the onions and sweet pepper on the bottom. Put the chicken on top and cover with carrots, tomatoes, garlic and peppercorns. Mix the white wine, olive oil, vinegar and salt to taste and pour this over the chicken. Bake the escabeche 1 hour in the oven at 160 degrees Celsius.
This is an Argentinan recipe. On 11 December it is National Tango Day in Buenos Aires, Argentina in honor of Julio de Caro (11 December 1899-11 March 1890), famous composer and musician of tango related music. Click on culinary calendar for more links between cooking and worldwide history.
Mix the mushrooms with the onion, the ham and the parsley. Make a cut in the middle of the beef and stuff it with the mushroom mixture. Sprinkle with salt and pepper to taste. Pour half of the butter over the beef. Bake it 5 minutes in the oven at 250 degrees Celsius. Take the beef out of the oven and pour the rest of the butter on top. Lower the temperature to 180 degrees, put the beef back when this temperature is reached and bake 25 more minutes.
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