Muchacho Relleno (Colombian Stuffed Beef Roll)

🧂 Ingredients

• 1.5 kg (approx. 3.3 lbs) Beef eye of round roast(Trimmed of excess fat)
• 2 Large carrots(Peeled and cut into thick batons, about 1 cm x 1 cm x 10 cm)
• 2 Bell peppers (any color, e.g., red and yellow)(Seeded and cut into thick strips, about 1 cm wide)
• 2 Yellow onions(Medium-sized, thinly sliced)
• 800g (approx. 28 oz) Crushed tomatoes or tomato sauce(Good quality)
• 4 cloves Garlic(Minced)
• 1 cup Beef broth or water
• 2 tablespoons Olive oil
• To taste Salt
• To taste Black pepper
• As needed Kitchen twine

👨‍🍳 Instructions

1. 1

   Prepare the Beef: Place the eye of round roast on a clean cutting board. Using a sharp knife, carefully butterfly the roast by slicing horizontally through the thickest part, stopping about 1 cm from the other side. Open it up like a book. Cover the beef with plastic wrap and gently pound it with a meat mallet or the bottom of a heavy pan to an even thickness of about 1.5-2 cm (approx. 0.75 inches). This ensures even cooking and makes rolling easier. Season generously on both sides with salt and pepper.

   ⏱️ 15 minutes
2. 2

   Assemble the Roll: Lay the butterflied beef flat. Arrange the prepared carrot batons, bell pepper strips, and sliced onions evenly over the surface of the beef, leaving a small border around the edges. Carefully and tightly roll the beef from one long side to the other, encasing the vegetables. Secure the roll firmly at intervals with kitchen twine to maintain its shape during cooking.

   ⏱️ 15 minutes
3. 3

   Sear the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, carefully place the rolled beef into the hot oil and sear it on all sides until deeply browned. This step adds significant flavor and color. Remove the beef from the pot and set aside.

   ⏱️ 10 minutes
4. 4

   Start the Braise: Add the sliced onions (if any remaining, or use fresh ones for the sauce base) and minced garlic to the same pot. Sauté for 2-3 minutes until fragrant and slightly softened. Pour in the crushed tomatoes and beef broth (or water). Stir to combine, scraping up any browned bits from the bottom of the pot. Season the sauce with salt and pepper to taste.

   ⏱️ 5 minutes
5. 5

   Braise the Roast: Return the seared beef roll to the pot, nestling it into the tomato sauce. Ensure the sauce comes at least halfway up the sides of the roast. Bring the sauce to a gentle simmer, then cover the pot tightly. Reduce the heat to low and let it braise for 2 hours to 2 hours 30 minutes, or until the beef is fork-tender. The internal temperature should reach at least 85°C (185°F) for optimal tenderness.

   ⏱️ 2 hours 30 minutes
6. 6

   Rest and Serve: Once tender, carefully remove the beef roll from the pot and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, resulting in a more moist and flavorful roast. Remove the kitchen twine. Slice the beef roll into thick rounds (about 1.5-2 cm or 0.75 inches thick). Serve hot, spooning some of the rich tomato sauce over each slice. The cross-section will reveal a beautiful spiral of colorful vegetables.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓The colorful spiral of vegetables when sliced makes this dish visually stunning and a great conversation starter.
• ✓This dish is delicious served hot, but leftovers are also excellent served cold or at room temperature.
• ✓Traditionally prepared for holidays and special family gatherings due to its impressive presentation and rich flavor.

🔄 Variations

• Add a layer of thinly sliced ham or prosciutto before rolling the beef for added richness.
• Incorporate strips of bacon within the vegetable filling for a smoky flavor.

🥗 Nutrition

Per serving