Katie QuinnComment

Rodrigo's Stuffed Eye Round

Katie QuinnComment
Rodrigo's Stuffed Eye Round

Rodrigo do Vale has been a long-standing follower of What Katie Ate. He's a great guy, a Brazilian living here in Sydney and head chef at a popular Brazilian restaurant Braza in Darling Harbour (www.braza.com.au). I asked Rodrigo if he'd like to give me a recipe for use in my recent Xmas 2011 post, however when I decided to do a Brazilian feature in the new year, I felt it better to keep this recipe for this post. I did find I had a lot of stuffing left over so I simply added in some white bread crumbs (2 slices of bread) mixed with a handful chopped parsley then added all into a heat proof bowl covered with foil and roasted alongside the beef for 30-40 mins. To adapt the recipe a little, after 1 hour or cooking, I removed the beef from the oven and scattered the potatoes and onion on a separate baking dish, then returned them to the oven to roast for a further 30 - 40 mins whilst the meat rested for 10 mins before slicing.


1/3 cup diced bottled pimiento, chopped
2 tbsp capers
200g mozzarella cheese
5 large green olives, pitted + sliced
100g lean free-range smoked ham, diced
100g Spanish chorizo, cooked + diced
2 boiled eggs, finely chopped
1.2 kg boneless eye-of-round roast, trimmed
1/2 tsp salt
1 tsp ground cumin
1 tsp dried thyme
1 tsp freshly ground black pepper
3 garlic cloves, chopped
1 tsp olive oil
1 cup water
1 cup wine
400g can no-salt-added tomato sauce
1 cup chopped onion
6 small red potatoes, quartered
1 bay leaf


Pre-heat oven to 180C/350F

To prepare the beef filling, combine pimiento, capers, cheese, olives, ham, chorizo and egg. Set aside.

To prepare the beef itself, cut a 2 1/2-inch-wide horizontal slit into the end of the roast, and cut through to the other end to form a deep pocket using a long, thin knife. Spoon filling into pocket, and pack using the handle of a wooden spoon (the roast will be very full). Secure open end of roast with twine 1/2 inch from edge. *See note regarding extra stuffing.

Combine salt, cumin, thyme, pepper, and garlic; rub over the roast.

Heat oil in a large Dutch oven-style casserole over medium-high heat. Add roast to pan and cook 5 minutes to seal and brown on all sides.

To the bottom of the pot add the 1 cup of water and 1 cup of white wine along with the tomato sauce then scatter the quartered potatoes and onion around the meat. Cover and transfer the pot to the oven and cook for 1 hour or until roast is tender, turning roast after 30 mins. Transfer meat to a cutting board or work surface and allow to rest before cutting into slices.

Remove potatoes and onion from the pot (retaining the cooking liquid in the pot) and place on a roasting tray, drizzle with a little olive oil, season with salt and freshly ground black pepper, return to the oven and continue to roast for a further 30-40 mins until potatoes are crisp and golden. Simmer liquid in pan until reduced to 1 cup (about 15 minutes). Discard bay leaf. Serve meat with potatoes and sauce and any extra stuffing you may have cooled separately.