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  Added: Jul 19, 2006  •  Visited (858)  •  Print version Print this recipe (87)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Baked Cassava Roll With Corned - Beef Filling
(Brazo Gitano)
What You Need:
  • 1 pound lean corned beef
  • 2 pounds fresh cassava root, peeled and cut crosswise into ˝-inch-thick slices
  • 5 tablespoons butter, softened, plus
  • 2 tablespoons butter
  • 3 eggs
  • 1˝ to 2 cups flour
  • 2 teaspoons salt
  • 1 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • 6 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 2 cups chopped drained canned tomatoes
  • 2 teaspoons finely chopped fresh hot chilies
  • Freshly ground black pepper

  • How To Cook:
    1. Place the corned beef in a large saucepan or casserole and add enough cold water to cover the meat by about 2 inches. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 2˝ to 3 hours, or until the corned beef is tender and shows no resistance when pierced with the point of a sharp knife.

    2. Drain the corned beef thoroughly and, when it is cool enough to handle, trim off and discard all its fat. With a small, sharp knife, cut the meat into strips about 1/8 inch wide and 1 to 1˝ inches long and set it aside.

    3. Meanwhile, drop the cassava slices into enough lightly salted boiling water to cover them completely. Reduce the heat to moderate and cook partially covered for about 1 hour, or until the cassava is tender but still intact.

    4. Drain the cassava in a sieve or colander, return the slices to the pan and slide it back and forth over moderate heat for 10 to 15 seconds, until the cassava is completely dry.

    5. Force the cassava through a ricer set over a deep bowl, or mash it thoroughly with a fork. Then beat in 4 tablespoons of the softened butter, 2 of the eggs (1 at a time), 1˝ cups of flour (about ˝ cup at a time) and 1 teaspoon of the salt.

    6. Continue to beat until the cassava mixture is smooth and dense enough to hold its shape almost solidly in a spoon. (If the mixture seems too fluid, beat in the remaining flour, a tablespoon at a time.) Cover the bowl tightly with plastic wrap and set aside.

    7. Preheat the oven to 350°F. With a pastry brush, coat a large baking sheet with the remaining tablespoon of softened butter.

    8. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of butter over moderate heat. When the foam begins to subside, add the onions and garlic and, stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.

    9. Stir in the tomatoes, chilies, the remaining teaspoon of salt and a few grindings of pepper. Still stirring, cook briskly until most of the liquid in the skillet evaporates and the mixture is thick enough to hold its shape. Off the heat stir in the corned beef and taste for seasoning.

    10. Gather the cassava dough into a ball, place it on a lightly floured sheet of wax paper, and pat it into a thick rectangle. With a floured pin, roll the dough into a rectangle about 12 inches wide, 18 inches long and ˝ inch thick. Dust the top from time to time with a little flour to prevent it from sticking to the pin.

    11. Spread the meat mixture evenly over the surface of the dough, to within about 1˝ inches of the outside edges. Starting with the long side of the dough, lift the wax paper and, using it for support, roll the dough lengthwise into a thick, compact cylinder.

    12. With 2 large spatulas, transfer the "Brazo Gitano" to the baking sheet. Beat the third egg with a whisk or fork until it is light and lemon colored, then brush it over the top and sides of the roll. Bake in the middle of the oven for about 1 hour, or until the crust is golden brown.

    13. Transfer the roll to a heated platter, cut it crosswise into 3-inch-thick slices, and serve the "Brazo Gitano" at once.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Cuba
    Main Ingredient » Vegetables » Cassava
    Main Ingredient » Meat & Poultry » Beef
    Dish » Appetizers



     




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