Monday, June 28, 2010
Salpicón: Cuban Meatloaf
My sister prepared this at my house a while back. I had photogrpahed the steps and sent them out to the family, as it is based on my grandmother's recipe. Since I've had a slow cooking week, I figured I'd post it here now.
This morning I googled salpicón and this is not at all what I found. Then I googled Cuban meatloaf and this is not what I found either. So, I'm not sure what this dish is called, only that it was called salpicon in our family and that it is delicious.
1 lb lean ground beef
1/2 lb ground pork
1/2 lb ground ham
Olive oil (Sensat)
1 large yellow onion
1 green bell pepper
1 head of garlic
4 cans tomato sauce (Del Monte)
bread crumbs (galleta molida)
salt to taste
2 cups dry white cooking wine (vino seco)
1 bay leaf
Chop onion, and slice green pepper. Set aside.
Press the garlic head in a mortar with salt and shake in some oregano (about 1 tsp).
Combine all the meats in a large bowl with half the garlic mix. Make a well (dent) in the center of the meat mixture. Beat 3 of the eggs (our abuela would separate the yolks from the whites and beat separately) and pour into well, combine, then add about 1 to 1 1/2 cups bread crumbs. Add extra salt to taste (yes, she would taste the raw stuff, I would eyeball it). Form two separate loaves.
Beat one egg. In a large platter spread out a cup of bread crumbs. Coat each loaf evenly and sculpt firmly. Dip each breaded loaf in the beaten egg, then coat evenly once again with bread crumbs.
In a heavy skillet pour about 1/2 cup olive oil and bring to a medium high heat. Brown the two loaves, evenly. Remove loaves and put them aside.
In a large pot, pour another 1/3 cup olive oil and sauté onions with remaining garlic mixture over medium heat. When onions are translucent, add peppers and bay leaf. Cook for a few more minutes. Slowly stir in 4 cups of tomato sauce and dry white cooking wine.
Place the 2 browned meat loaves into sauce. Spoon some sauce on the tops. Cook on low heat and check periodically to make sure they haven't stuck to the pot. Spoon more sauce over the tops. Cook for two hours turning over the loaves halfway through the cooking time.
Serve with white rice and tostones.