Stuffed Beef with Garlic Mushrooms and
recipe for Stuffed Beef with Garlic Mushrooms and Serrano
Ham has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This Spanish beef recipe is a real winner during the
winter months or indeed at any time of year. The infusion
of herbs, paprika, Serrano ham and mushroom compliment
the meat resulting a typically Andalucian flavour. This
beef recipe is best slow cooked, we used a flat piece
of silverside for this dish but any beef will do, buy
the best cut you can afford for a tender, flavoursome
for Stuffed Beef
2kg Piece flat silverside beef
10 Button mushrooms, diced
6 Garlic cloves, diced
100g Serrano ham, diced
3 Sprigs rosemary
2 Bay leaves
Cracked black pepper
to make Stuffed Beef
up the beef using a sharp cooks knife to make one
long piece around 4cm thick.
a large mortar, mix the garlic, paprika, rosemary
and bay leaves with a generous drizzle of olive oil,
season well with salt and pepper. Retain one rosemary
sprig for garnish.
the diced mushrooms and Serrano ham, mix well making
sure all the ingredients are covered in olive oil.
the mixture over the full length of the beef, roll
the meat and tie with string.
the beef in a large cazuela or on a baking tray; pour
in 2cm of water.
the rolled beef with the remaining rosemary and season
the meat once again with salt and pepper.
cook on 140°C for 3 - 3 ½ hours, adding
more water if required.
thinly and serve with seasonal vegetables.
with permission of Orce