Beef Embutido With Peach Sauce Rsc Recipes

EMBUTIDO

Steps:

• Combine all ingredients in a bowl.
• Mix thoroughly.
• Roll mixture in foil and steam for 1 hour.
• Let cool.
• Chill for 4 hours or overnight.
• Slice diagonally.

BEEF EMBUTIDO WITH PEACH SAUCE #RSC

Steps:

• 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.

FILIPINO MEATLOAF (EMBUTIDO)

Steps:

• Place bread in a large bowl and pour milk over top, just until pieces are moistened; soak for several minutes. Add ground beef, Vienna sausage, eggs, Cheddar cheese, pickles, bell pepper, raisins, salt, and pepper. Mix together until thoroughly combined.
• Heat a nonstick skillet over medium-high heat. Add 1 to 2 tablespoons of beef mixture to the hot skillet; cook and stir until browned and crumbly, 4 to 6 minutes. Taste and add salt and pepper if necessary.
• Press remaining beef mixture into 2 loaf pans and cover with aluminum foil.
• Fill the water reservoir of a steamer and place loaf pans in the steam tray, using multiple tiers if necessary. Steam meatloaves until no longer pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow loaves to cool to room temperature and then place in the refrigerator for 1 hour.
• Slice loaves into 1/2-inch slices and fry in a hot, nonstick skillet.