Beef Embutido With Peach Sauce #RSC

Recipe by Chefsy121
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beef Embutido.
  • 1. Preheat oven to 350 degrees F.
  • 2. In a large bowl, mix together ground beef, carrots, onion, red bell pepper, tomato sauce, cheese, pickle relish, garlic, panko, eggs, salt and pepper.
  • 3. Mix well.
  • 4. Place the Reynold's Wrap Foil on a flat surface. Spray with non-stick spray.
  • 5. Place the meat mixture on the foil and flatten, about 1/2 inch thick. Make sure you have enough space on the sides for sealing.
  • 6. Place the sliced hotdog and quartered hard boiled egg in the middle of the meat mixture (forming a line).
  • 7. Grab one end of the foil and fold over towards the middle covering the hotdog and egg. Press down gently to pack in the meat.
  • 8. Grab the other end of the foil and fold again towards the center, forming a cylinder. Try to make your "meat roll" as compact as possible.
  • 9. Grab the two ends of the cylinder and give it a twist to seal.
  • 10. Do the same for the rest of the meat mixture.
  • 11. Place the meat roll on a shallow baking pan.
  • 12. Bake in the oven for 1 - 1 1/2 hours, depending on how thick the meat rolls are.
  • 13. You can take one meat roll out and open it carefully to check for doneness, or you can use a meat thermometer (160 degrees F).
  • 14. Slice diagonally to serve. About 1/2 inch.
  • Peach Sauce.
  • 1. In a small sauce pan, bring 1 cup of water to a simmer.
  • 2. Add sugar while stirring till dissolved.
  • 3. Add in peaches, honey, lemon juice, and salt. Stir to coat peaches.
  • 4. Bring it to a boil and let it simmer for about 20 minutes.
  • 5. Remove from heat and transfer to a food processor or blender (you can also mash the peaches for chunkier sauce).
  • 6. Pulse till smooth.
  • 7. Add parsley and mix.
  • 8. Drizzle some of the sauce on the Embutido. Place the rest of the Peach Sauce in a bowl for extra sauce.
  • Serve with rice and your choice of vegetables.
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