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We choose pieces of belly with mice, not very fat. If necessary, remove excess fat with a knife.
We open the belly pieces in such a way that they are big enough to be able to roll them.
Season the meat according to your preferences. I chose to sprinkle special spice for the steak, from the trade, then I greased the whole surface with two teaspoons of hot pepper jam (next time I increase the dose: D).
From place to place, place strips of red capsicum and pieces of walnut kernels.
Roll the meat leaving the mouse out, tie the roll with string and place it in the slow cooker Crock-Pot 3.5 l, adding only 50 ml of oil to the bowl (it is not necessary to fill with water or other liquids as the dishes should only boil in its own juice that will gather in the Crock-Pot in sufficient quantity).
Sprinkle in the bowl, over the pieces of roll, 10-12 peppercorns (I used a mix of red, white, black and green pepper), 2-3 bay leaves, thyme leaves and paprika powder.
Fix the ceramic dish in the cooking appliance, connect to the mains and start the Crock-Pot slow cooker on a high program, for about 4 hours.
We test the meat with a fork and if it enters easily the roll is ready. We realize that it is cooked enough even after the sticky appearance of the mouse.
Remove the roll on a plate, cover it with baking paper and let it cool.
Remove the string when it is completely cold, slice and serve.