Merkén Braised Beef Stuffed Milcao with Red Onion and Warm Corn Sauce

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F.

2. 2

   Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Season the beef with half of the salt and half of the black pepper, brown it for 6 to 8 minutes on all sides, and remove it.

3. 3

   In the same pot, add half of the red onion and half of the garlic. Cook for 3 minutes until softened. Add half of the merken, the cumin, and the oregano, stir for 30 seconds, and return the beef to the pot.

4. 4

   Pour in 360 ml / 1 1/2 cups of the beef stock and the white wine. Cover the pot and transfer it to the oven at 180 °C / 350 °F for 75 minutes, or until the meat is very tender.

5. 5

   While the meat cooks, place the grated potatoes in a clean towel and squeeze them very well to remove excess liquid. Mix them in a bowl with the cooked mashed potatoes, gluten-free oat flour, lard, 1 tablespoon chopped cilantro, 1/2 teaspoon merken, and a pinch of salt and pepper. Set aside.

6. 6

   Remove the beef from the oven and shred it with two forks. Mix the meat with 2 to 3 tablespoons of its cooking juices to keep it moist. If there is excess liquid in the pot, reserve it separately.

7. 7

   Heat 1 tablespoon vegetable oil in a skillet. Add the remaining red onion and cook for 4 minutes. Add the remaining garlic and sauté for 1 minute. Add the shredded beef and cook for 2 minutes more. Adjust with a little salt and pepper. Let it cool slightly.

8. 8

   For the warm sauce, place the corn, the remaining 140 ml / a little over 1/2 cup beef stock, and 1 teaspoon of the beef cooking juices in a saucepan. Cook for 4 to 5 minutes until the corn is tender. Add the remaining cilantro, a pinch of salt, the rest of the merken, and blend partially to make a thick sauce.

9. 9

   Shape 12 discs with the potato mixture, moistening your hands if needed. Place a generous spoonful of the beef and onion filling on 6 discs and cover with the other 6, sealing the edges well to form stuffed milcaos.

10. 10

    Heat the remaining 1 tablespoon vegetable oil in an ovenproof skillet and brown the milcaos for 2 to 3 minutes per side. Transfer the skillet to the oven and bake at 180 °C / 350 °F for 12 to 15 minutes, until firm and fully cooked inside.

11. 11

    Serve the stuffed milcaos hot with the warm corn sauce on top or on the side. If you reserved extra cooking juices, spoon a little over the filling when serving.