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Stuffed Beef with Garlic Mushrooms and Serrano Ham

This recipe for Stuffed Beef with Garlic Mushrooms and Serrano Ham has been reproduced courtesy of Orce Serrano Hams -

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

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 roast.

Ingredients 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
Pinch smoked paprika
Olive oil
Cracked black pepper

How to make Stuffed Beef

  • Open up the beef using a sharp cooks knife to make one long piece around 4cm thick.
  • In 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.
  • Add the diced mushrooms and Serrano ham, mix well making sure all the ingredients are covered in olive oil.
  • Spoon the mixture over the full length of the beef, roll the meat and tie with string.
  • Place the beef in a large cazuela or on a baking tray; pour in 2cm of water.
  • Garnish the rolled beef with the remaining rosemary and season the meat once again with salt and pepper.
  • Slow cook on 140°C for 3 - 3 ½ hours, adding more water if required.
  • Carve thinly and serve with seasonal vegetables.

Serves 4

Stuffed Beef with Garlic Mushrooms and Serrano Ham

Orce Serrano Hams

Published with permission of Orce Serrano Hams