Carne Mechada (Meatloaf)
Serves 6
Ingredients
Method
700 g. Pork Fillet
250 g. Mushrooms
1 Glass of White Wine
2 Onion (Thinly Sliced)
3 tbsp. Olive Oil
3 Carrots ( Chopped)
½ tsp. Salt (Kosher)
6 Garlic Cloves
2 Bay Leaves
12 Peppercorns (Black, Whole)
15 g. Parsley (Chopped)
500 ml. Water (Still)
Make a hole into the meat with a knife a few times and insert 2 whole peppercorns, a piece of garlic and parsley.
Salt the meat and fry in a pan with some olive oil until the meat is brown all around.
Remove the meat from the frying pan and add the onions and 2 cloves of garlic and fry gently until softened, then remove and blend with a little water.
Place the meat, blended mixture and the rest of the ingredients into a saucepan , cover with water and cook slowly until meat is tender and sauce thickens.
Allow meat to cool and cut into thin slices.
Reheat sauce before serving.