Beef ham with prunes, garlic, and onion
A source of protein and iron, this dish helps maintain muscle mass and improve blood formation. Prunes add sweetness and fiber, while garlic and spices enhance flavor and have antioxidant properties. Perfect for a hearty dinner.
Soak prunes (100 g) in cold water, then rinse and chop.
Rinse the beef (900 g), pat dry with a paper towel, cut into pieces of 2-3 cm, and pound well with a mallet.
Finely chop the onion (100 g). Mince the garlic (10 g) with a press or chop very finely.
In a deep bowl, combine the beef, onion, prunes, garlic, gelatin (10 g), salt (20 g), black pepper (2 g), paprika (5 g), and water (100 g). Mix well.
Refrigerate the mixture for at least 2 hours.
Line the bottom of the ham mold with parchment paper. Pack the mixture tightly, pressing down for a denser texture. Place parchment paper on top again, then close the lid and secure it with springs.
Place the ham mold in a pot and fill with water almost to the level of its lid. Bring the water to 80°C and cook for 4 hours. In a slow cooker, cook on the stewing mode for about 3 hours, and in a pressure cooker on the slow cooking mode for about 3 hours.
Remove the ham mold, place it under cold water for 10 minutes, then refrigerate for 12 hours. After cooling, carefully remove the ham from the mold and slice.
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