Entree: El Salvador – National Cuisine – Lomo Relleno (Rolled beef loin stuffed with ham, vegetables, and hard-cooked eggs in a tomato-based sauce)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) beef top round or eye of round, butterflied and pounded to an even 1/2-inch thickness
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and cut into matchsticks (about 3 oz / 85 g)
- 1/2 medium red bell pepper, thinly sliced
- 6 oz (170 g) sliced cooked ham
- 4 large hard-boiled eggs, peeled and halved (approx. 200 g)
- 1/3 cup (55 g) pitted green olives, halved
- 1/3 cup (55 g) raisins
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- Salt and freshly ground black pepper to taste
- Kitchen twine for tying the roast
- 2 tbsp (30 ml) vegetable oil for searing
- 1 cup (240 ml) tomato sauce
- 1/2 cup (120 ml) dry white wine or beef broth
- 1 cup (240 ml) beef broth
- 2 cloves garlic, minced
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Fresh parsley for garnish

Instructions

1. Lay the butterflied beef flat on a cutting board and season both sides with salt, pepper, cumin and oregano. If needed, place plastic wrap over the beef and pound with a meat mallet to even thickness.
2. In a skillet over medium heat, warm 2 tablespoons vegetable oil. Sauté the onion, carrot and red bell pepper 4–5 minutes until softened. Stir in the raisins and olives and cook 1 minute more; remove from heat and let cool slightly.
3. Arrange the ham slices in a single layer across the beef, leaving a 1-inch border. Spread the sautéed vegetable mixture over the ham, then place the halved hard-boiled eggs lengthwise along the center.
4. Carefully roll the beef tightly from one long side to the other, encasing the filling. Tie the roll at 1–2 inch intervals with kitchen twine to secure.
5. Preheat oven to 350°F (175°C). Heat 2 tablespoons oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear the rolled beef on all sides until well browned, about 2–3 minutes per side.
6. Remove the roast briefly and add the garlic to the pan, sauté 30 seconds, then stir in the tomato sauce, white wine (or additional broth), beef broth, Worcestershire sauce and sugar if using. Bring the sauce to a simmer, scraping up browned bits.
7. Return the roast to the pan, spoon some sauce over it, cover or fit a lid on the Dutch oven, and transfer to the oven. Bake 50–75 minutes, basting once or twice, until the roast reaches desired doneness (internal temperature about 135–145°F / 57–63°C for medium-rare to medium).
8. Remove the roast from the oven and let rest, covered loosely with foil, 10–15 minutes. Slice into rounds, spoon sauce over slices and garnish with chopped parsley before serving.