How to Make.

Beginning on alongside, cut horizontally through each beef piece to within 3/4 inch of the opposite side. Each piece will flatten to about 16″ x 15″. Open each and press flat, place in a large shallow dish, one on top of the other. Crushed garlic, blend with vinegar and thyme. Sprinkle season vinegar over each beef rectangle. Cover and refrigerate six hours. Quarter carrots lengthwise. Cook and a pot of boiling salted water for 20 min. or until nearly tender. Clean spinach. Preheat oven to 400°. Remove beef or marinade, pat dry with paper towels. Place beef cut-side up on a flat surface, with a long side of each over lapping about 2 inches. With a meat mallet, pound overlapping edges together. Spread spinach over entire beef surface. Arrange cooked carrots crosswise over spinach. Sprinkle egg wedges and onion rings over carrots and spinach. Sprinkle with parsley, 1 teaspoon salt and red cayenne pepper. Beginning on the short side, roll beef and filling. Tie with kitchen string at 2 to 3 inch intervals. Place in a large roasting pan. Pour oil over top, bake, uncovered for about 10 min.. Pour about 2 cups stock or broth around beef. Cover and roast one hour, adding more stock or broth as needed. At end of cooking time. Turn off oven. Open-door slightly, let be standing oven 10 min. Remove string. Sliced beef and arrange on a warm platter. Strain cooking liquid, season with salt and pepper. Serve over beef roll or in a separate bowl. Makes 8 to 12 servings.

Cooks Tips: place the uncooked beef in the freezer 30 to 60 min. before cutting. The cold meat hold it’s shape and is easy to cut.

In Argentina, this role beef is usually served cold. Before carving, it is refrigerated several hours with a weight on top to press out all the moisture.

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1 can (12 oz.) roast beef from Argentina,undrained,or your own leftover roast beef
1 doz. corn tortillas
Vegetable oil
Toothpicks
2 avocados

Methods:

Put roast beef in bowl and shred with fork.Warm tortillas slightly. (Otherwise they break when you try to roll them.) Put some roast beef on one end of the tortilla and roll (a thin roll like an enchilada). Secure with toothpick.Fry in hot oil on all sides until crisp.

Peel and mash avocados and add salt to taste. Garnish the top of each flauta with avocado, or spoon some on each plate for dipping. 12 flautas.

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1 package bacon
1 loaf bread
1 can sweet condensed milk
about 3 cups shredded cheddar cheese
Worcestershire to taste
mustard to taste
toothpicks

Methods:

Cut the package of bacon in half (not lengthwise), take three slices of the cut bacon and lay them side by side. Remove the crust from a slice of bread. Place the slice of bread on top of the three slices of bacon and flatten it.

Next, mix the sweetened condensed milk with mustard and Worcestershire sauce to taste. The mixture is should be sweet and sour. Spoon the mix on top of the bread. Sprinkle a handful of shredded cheddar cheese over the milk mixture.

Roll the three pieces of bacon up and skewer three toothpicks through the rolls making three separate sections. Then cut the roll into thirds.

Repeat until all of the bacon is used up. When finished making the wraps, put them on a broiling pan and bake at 375°F degrees until bacon is cooked and brown.

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Filling:
2 medium potatoes, boiled for 5 minutes
1 tablespoon olive oil
1 pound extra lean ground beef
1 onion, chopped
1 teaspoon chili powder
3/4 teaspoon round cumin
Salt and pepper to taste

Pastry:
3-1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, chilled well and cut into 1/2 inch pieces
1/2 cup vegetable shortening
5 tablespoons (or more) cold water

Chimichurri Sauce (optional)

Directions:

For filling:
(This can be made in advance and refrigerated until ready to use.)

Grate the potatoes and set aside. In a large skillet, heat the olive oil. Add the ground beef and brown, breaking up as it cooks. Add potatoes, onion, spices and salt and pepper to taste. Cook until ingredients are soft. Cool.

For pastry:
Mix flour, baking powder and salt in a bowl. Cut in shortening and butter until mixture resembles a coarse meal. Add enough cold water for the dough to come together and form a ball. Knead until smooth. Let rest 10-15 minutes.

Preheat oven to 400 degrees F. On a lightly floured board roll pastry to 1/8-inch thickness. Using a 5 to 6 inch cutter, punch out rounds. Spoon about 2 tablespoons of the filling in center of each. Fold pastry in half and seal edges, crimping with a fork. Bake on ungreased sheet for 15-20 minutes. Serve with chimichurri sauce, or eat as is.

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1/3 lb Charcoal grilled or fried hamburger patties
1 slc Cooked ham
1 x Hard-fried egg (yolk is not soft)
1 slc Mozzarella cheese
1 x Bakery-style sandwich bun
Butter

Method :

* (The following is for one sandwich, adjust according to your needs)
* Lightly toast the bun and spread with butter.Place the hamburger patties on the bottom section of bun, add the ham, then the egg and finally the cheese. Broil only until cheese has melted.Top with remaining bun.Serve immediately with preferred condiments.

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3 sweetbreads (about 4 pounds)
1 tablespoon olive oil
Coarse salt and freshly ground black pepper

Methods:

Place sweetbreads on the heated grill.Brush with olive oil.Season with salt and pepper.Cook until done, about 1 hour.

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4 cups unbleached flour
4 tbsp vegetable shortening
1/2 tbsp salt
2 onions
1 green bell pepper
1/2 kg tenderloin
1/3 cup seedless raisins
1/4 cup green olives, finely chopped
1 bunch green onions, minced
1 hard-boiled egg, minced
paprika
salt
crushed red pepper
Finely dice the beef.

Methods:

In a medium-size frying pan, melt 2 tbsp vegetable shortening.Dice the onion,bell pepper and add to the pan.Saute over medium heat until the onion starts to turn golden.

Add the diced meat.Season to taste with salt, red pepper,and paprika.Saute,stirring occasionally,until the beef turns brown on all sides.

Remove the frying pan from the heat. Mix in the egg, the raisins, the olives, and the green onions. Allow to cool until it drops to room temperature.

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