INGREDIENTS
- – 1 Quadril Tail
- – Chopped onion 1 unit
- – Leek 1 unit
- – Carrot 1 unit
- – Chopped garlic
- – Bacon in cubes 300 g
- – Laborious boiled eggs 4 models
- By the crust:
- – Bread crumbs 250 g.
- – Butter 80 g.
- – Parsley, oregano and thyme 1 cup.
- – Garlic 1 head (roasted).
- – Salt and pepper c/n.
- – Olive oil c/n.
- Bean pickle:
- – Cooked beans 400 g.
- – Chopped garlic and parsley.
- – Vinegar.
- – Floor chili.
- – Salt and pepper.
A scrumptious rump tail comes out full of greens and croute and pickled beans.
PROCEDURE:
1. Wrap the top of garlic in aluminum foil, and bake within the oven till tender. Take away, minimize on the base and mash to extract the puree.
2. Alternatively, course of the bread, add the parsley, oregano and chopped thyme, the butter, the garlic puree, salt and pepper. Combine till you get a paste. Reserve.
3. For the pickle, combine all of the elements.
4. Clear the tail and open it to fill.
5. In a frying pan, brown the bacon cubes, add the garlic, onion, leek, bell pepper and eventually the spinach, season with salt and pepper.
6. As soon as the filling is chilly. Fill the rump tail, closing the cavity with toothpicks.
7. Seal in a highly regarded pan on either side and put aside.
8. Place in a roasting pan, bake at 180 levels for about 45 minutes.
9. Make a bag, put hard-boiled eggs in it, put them complete so to minimize it and make it appear like a matambre and chopped onion, carrot and leek. It’s sealed in a pan, made right into a crud and wrapped in bacon, positioned within the oven and completed cooking.
