An Argentine pot roast — eye of round stuffed with peppers, hard-boiled eggs, and chorizo, then braised slow in red wine. A Sunday-lunch dish from the Pampas, sliced thin to show the spiral of stuffing.
Serves 6Prep 30 minCook 2 hr 30 min
What to ask for
This recipe calls for Tortuguita. Can't get it where you are?
Ingredients & method
Ingredients
1 tortuguita (eye of round), 1.2 to 1.5 kg, butterflied
Salt and freshly cracked black pepper
1 red pepper, roasted, peeled, cut in strips
2 hard-boiled eggs, halved lengthways
100 g chorizo, sliced into batons
2 carrots, halved lengthways
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For the braise:
3 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
400 g tin tomatoes, crushed
300 ml red wine (Malbec)
300 ml beef stock
1 bay leaf
Method
1Lay the butterflied tortuguita flat. Season with salt and pepper.
2Layer the pepper strips, egg halves, chorizo, and carrots down the centre. Roll into a tight log and tie with butcher's twine at 4 cm intervals.
3Heat the oil in a heavy Dutch oven over high heat. Brown the rolled meat on all sides, about 8 minutes.
4Add the onion and garlic to the pot; cook 5 minutes. Stir in the tomatoes, wine, stock, and bay.
5Bring to a simmer, cover, and braise on low heat (or in a 160 °C / 320 °F oven) for 2 to 2.5 hours, turning every 45 minutes.
6Lift the meat onto a board, tent with foil, and rest 15 minutes. Reduce the sauce on the stovetop until thick.
7Snip the strings, slice the meat into 1 cm rounds — each slice should show the swirl of stuffing. Serve with the sauce, mashed potatoes, and a glass of Malbec.
Cook this well
$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
