INGREDIENTS

INSTRUCTIONS

* Note: See the "Salsa Criolla" recipe which is included in this
collection.
Trim any fat from the meat, split it horizontally and pound it gently with
a mallet to flatten. Place meat in a shallow glass dish. Combine the
marinade ingredients and pour them over the meat. Cover, refrigerate and
marinate 4 to 5 hours or overnight. Remove the meat from the marinade,
place on a flat surface and sprinkle with salt and pepper. Cover the meat
with the spinach leaves and arrange the carrots across the meat. Carefully
roll the meat jellyroll fashion, so the grain runs the length of the roll,
and tie it with a string at 1-inch intervals. Preheat the oven to 350
degrees. Heat the oil in a Dutch oven or large pan over moderate heat. Add
the meat and sear until browned on all sides, 5 to 7 minutes. Place the
roll in an ovenproof casserole dish and pour the beef stock over to cover
the meat. Place the meat in the oven for 1 to 1 1/2 hours, or until desired
doneness. To serve hot, remove the meat and place it on a platter. Let the
meat rest for 10 minutes, carefully remove the strings and slice the roll
into 3/4-inch slices. Serve with Salsa Criolla. This recipe yields 4 to 6
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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