This meat jelly with sauce is perfect for Christmas holidays because we can leave it made the day before and surprise our guests with a blunt dish and, of course, with a lot of flavor. In addition, it gives us a lot of game because we can mix different types of meat, incorporate more vegetables, etc. Come on, do not put more excuses and keep reading to learn to cook this spectacular roll of meat with boletus sauce.
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make meat roll with boletus sauce: |
| 500 grams of minced meat. : 1 green pepper unit 1 onion unit ½ Red pepper unit 2 cloves of 1 jet of oil 1 pinch of salt 50 milliliters of vermut | For the boletus sauce: 200 grams of boletus edulis 160 milliliters of meat broth 60 milliliters of cream made of olives |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make meat roll with boletus sauce:
1. To be able to make this flesh recipe for Christmas, we chop all vegetables well. Done this, we put some oil in a pan, we put it on the fire and, when hot, add the chopped vegetables. We make a sauce with them over medium heat.
2. While the stirfrito is prepared, we take a large bowl and put the minced meat, the sausage without skin, the crumbled mold, the egg, the peeled black garlic, pepper and salt to taste. We mix well with the hands to integrate the ingredients.
Trick: If you want, you can wet the bread in milk or in beaten egg.
3. Prepared the previous mixture, we add the vermouth to the vegetable stir-fry, we raise the fire a little and let it evaporate.
4. Once the vermouth is evaporated, we drain the sauce well and let it cool. Once cold, we incorporate it into the mixture of meat and integrate it well.
5. Once the sofrito with the meat, we cut a large sheet of film paper, place it on the work table and put the meat on top. With the help of the film, we roll the meat to form a trunk or roll. We remove the paper for a moment and place the pumpkin pipes as seen in the photograph.
6. With the pipes well distributed, we cover the roll with the film and hold the ends well by rolling the roll by the table.
7. When we have it well subject, we wrap it with another sheet of film paper to ensure that the trunk shape is not moved and maintained.
8. And to finish the meat roll, we introduce it in a plastic bag with closure such as those we use to freeze food.
9. We take a large casserole, fill it with water and put it on the fire. When it breaks to boil, we introduce the bag with the roll of meat very carefully so that it does not between water inside. As soon as the water boils again, we lower the heat and let it cook for approximately one hour, always watching that not between water inside the bag.
Trick: To prevent the bag from floating, you can introduce some spoons.
10. While the Christmas meat roll is cooked, we are preparing the boletus sauce. To do this, we put a pan on the fire with a little olive oil. When it is hot, we saute the boletus being very careful not to burn them.
11. We add pepper to taste and when we see that the mushrooms are golden, we incorporate the soy sauce and the broth. I have used chicken broth, but you can use the one you want. We let it boil a little and reduce the liquid. Then, we incorporate the cream, let it boil again and crush the sauce.
Trick: We turn on the oven and put the gratin at 200ºC.
12. When the meat jelly is ready, we remove it from the bag, we remove the film paper and place it on a baking source. We paint it with oil and bake it until we see that it acquires a pleasant color, for approximately 10-15 minutes.
13. We paint a fountain with mushroom sauce and place the meat roll on top. Clever! We serve the jelly at the table and slic it right there, to leave all our guests with their mouths open.
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