For those who do not know the recipe of stuffed capon, I tell you that it is a typical dish of the Santander region here in Colombia. It is a cut of beef that is known as bollito or capon, and that has a texture that is hard and fibrous, and that is then filled with beef and minced pork and mixed with some vegetables, which go to Taste of the person who prepares it.
In many places, they usually use a salt called nitro salt, which is what gives it its reddish color, a very characteristic color of this dish. There is something interested, and that is that in this region of Santander, in the pot walks, many people carry the meat wrapped, and it is known as ‘matambre.’ You already know the cultures and traditions typical of our country.
The stuffed capon is a dish that can found in all the typical restaurants of this region, where meals that have a good flavor and colorful fillings usually served.
This dish in many parts of the country is also known as muchacho relleno. The ingredients usually vary depending on the region in which it prepared, but its most common ingredients are carrots, peas, boiled eggs, etc. Some people add other popular ingredients to their filling, such as nuts, sausages, beans, it all depends on tastes and the resources we have available at the time of preparation.
The stuffed capon is a simply delicious recipe, ideal to accompany with a portion of rice, salad, or some puree, and why not, a good glass of wine, so I hope you are encouraged to prepare this recipe and try different flavors Let’s cook.Español
- 3 pounds of meat capon.
- 4 cloves of garlic
- 1 cup onion chopped
- 1 scallion
- 2 carrots cut into small cubes.
- A pinch of cumin.
- 3 boiled eggs.
- Salt and pepper to taste.
- In a blender or food processor, place the onion, scallions, garlic, salt, and pepper. Reserve.
- Make a hole for the filling. With a long knife, make a hole in the center of the meat. Remove some of the meat from the center outwards, and reserve the meat for the filling.
- With half the onion mixture, rub the main meat (not the stuffing), place it in a bag and let it cool for 4 to 5 hours.
- Fill the meat with the carrot, the eggs, the meat you have taken from the center of the meat, and the rest of the onion.
- As you fill, we push with your fingers to make sure the filling reaches the bottom.
- Tie the end of the meat with fiber or thread so that the filling does not come out.
- Wrap the meat with plastic wrap and foil, and place in a pot.
- Cover with water and salt.
- Cover and let cook over medium heat for about 3 hours.
- If necessary, add more water.
- After this time, remove from heat, remove the water and let stand.