Thank you Cedo for another recipe. Tonight is a beef dish stuffed with vegetables and topped with garnishes and a delicious sauce.
First, buy a Lomo Redondo. The cuts of meat here are all different so I don’t know what this would be in the US. Tenderloin, maybe? You can probably get about 10 servings. I figure this piece is 3.32 pounds so this comes out to about $3/pound and there are no bones or waste.
Cook the carrot and potato until soft but not mushy. It needs to be firm enough to stuff into the meat. Cedo peels them after cooking, but I peeled before out of habit. You can use anything you like for stuffing – hard boiled eggs, olives, other veggies, etc. I also used some raw celery sticks and slices of green pepper than I had on hand.
You will also need to make a sauce. Peel and smash 3 garlic cloves with your kitchen stone (or mash them however you wish), some salt, some Maggi and water (chicken bullion cubes), red sauce, and any other flavorings you like. She also used Mrs. Dash garlic and herb but I don’t have that on hand. Set the sauce on the stove to cook a bit.
While things are cooking, cut a pocket in the meat. Start at one end and carefully make a pocket as large as you can from one end to the other (without cutting through at the other end). This isn’t as easy as it sounds so it helps if you have a good knife with enough length to reach in there.
Then, rub the sauce on the meat inside and out, put the stuffing in the meat (also a bit challenging if your hands are big, so find a utensil to help), sew the end closed with needle and strong thread, and brown the meat in a bit of oil. By now other people in the house will be asking you what smells SO good!
Now, you will need flavored water to cook the meat in. Put a couple stalks of celery, half a green pepper, half an onion in the blender with enough water to blend easily. The instructions are to strain the juice so you will have a clear juice which will look nice for your end product. I didn’t do this though, which is why my sauce at the end looks more like gravy and hides the garnishes. Either way, put the blended liquid in the cooking pot with salt, red sauce, a bit of soy sauce, and any other flavorings you like.
Cedo cooks hers in a regular pot until the meat is nice and soft, maybe an hour. I think Panamanian soft and US soft are different since they are used to beef that is quite a bit tougher. I cooked mine in the pressure cooker for a hour and thought it was just right.
To finish up, take the meat out of the pot. Cook the juices to decrease the liquid and thicken the sauce. Saute some sliced green pepper, onion, and tomato in a bit of oil for garnish. Check the sauce for flavor and adjust seasonings as needed.
Then, slice the meat, top with garnish and sauce, and it’s ready to eat!
- one lomo redondo
- 1 potato
- 1 carrot
- 3 cloves garlic
- 2 celery stalks
- 1 onion
- 1 green pepper (or more if they are small)
- 1 tomato, or 2-3 Italian tomatoes
- Maggi bouillon cubes
- red sauce
- any other flavorings or stuffings you prefer
- enough oil for browning
- needle and strong thread for closing the top
Portions can be frozen for later. We took some of ours out of the freezer tonight and it was just as good as the day I made it, maybe even better.