The Cuban Christmas Website - Recipe - Carne Fria (Cold Meat Roll)

Cold Meat Roll

Raúl Musibay: This is a recipe I remember from Cuba. It is almost like making homemade sausage, except that instead of using a sausage casing, you wrap the meat mixture in cloth to cook it.

Jorge Castillo: The cooked meat roll is kept in the refrigerator and served cold. You just slice it and serve it on crackers or bread.

Glenn Lindgren: I guess you could call it Cuban lunch meat!

Grind the ham in a food processor until chopped fine. Add all of the remaining ingredients listed under "meat" above and continue processing until well blended.

Roll the mixture into two large rolls, approximately 2 1/2 inches in diameter. Wrap the rolls in two damp, clean white dish towels. Twist the ends and tie them tight so that none of the mixture leaks out. In Cuba it was a tradition to sew the bundle together. However, we have found that if you overlap the wrap at least twice and tie the ends securely with string, you don't need to sew it shut.

Bring approximately four quarts of water to a rolling boil. Add all of the boil ingredients, plus the two meat rolls. Reduce heat and simmer on medium low for about two hours. Remove from water. Refrigerate.

To serve: cut in slices and serve on crackers or Cuban bread.

Meat:


1/2 pound ham, cut in chunks
1 pound ground beef (regular, NOT lean)
1 pound ground pork
4 garlic cloves
1 teaspoon cumin
4 eggs, well beaten
1 1/2 cups cracker crumbs
1 yellow onion, chopped fine
2 teaspoons salt
1/8 teaspoon ground black pepper
1 teaspoon Sazón Accent

Boil Ingredients:


4 garlic cloves
1 onion sliced
1 bay leaf
2 teaspoons salt
1 teaspoon oregano

Ingredients

Recipe and editorial content from: "Three Guys From Miami "