Capón Relleno: Colombian Stuffed Beef Roast (Muchacho Relleno)
Capón Relleno (also widely known as Muchacho Relleno) is a spectacular, savory centerpiece dish that combines a tender cut of beef hollowed out and stuffed with an incredibly rich mixture of ground meats, vegetables, and spices. It is the absolute perfect recipe for holidays, special occasions, or simply spoiling your loved ones with a culinary feast!
The secret to this impressive 3-hour and 40-minute recipe is the hollowing technique and the overnight pressing. By carefully carving out the center of the roast to create a “meat tube”, stuffing it tightly, boiling it, and then pressing it under a heavy weight for a full day, you achieve beautiful, perfectly uniform slices where the intricate filling is flawlessly displayed.
Capón Relleno (Colombian Stuffed Beef Roast)
A majestic Colombian feast! A hollowed beef roast generously stuffed with vegetables, bacon, and spices, slow-cooked to absolute perfection.
Ingredients
- 3 lbs Capón or Muchacho Eye of Round beef roast
- 1/4 lb Bacon or pork fat Tocino, finely chopped
- 1 Bulb onion Finely chopped
- 2 Garlic cloves Minced
- 1 Red bell pepper Finely chopped
- 1 Carrot Finely chopped
- 3 Soda crackers Crushed OR 3 tablespoons of Breadcrumbs
- 1 Egg Beaten
- 2 Chicken bouillon cubes Divided
- 1 teaspoon Curing salt / Saltpeter Sal de nitro
- 1 sprig Fresh cilantro
- Salt to taste
- Black pepper to taste
- Cumin to taste
- Cheesecloth or canvas Lienzo
- Needle and cooking thread
Instructions
- Hollow out the beef: The very first and most delicate step is to prepare the beef roast. Carefully remove the tough outer membrane. Using a long knife, begin to extract the meat from the center towards the ends to create a hollow tube. (Crucial: Maintain a 2cm border/wall so the roast doesn't tear!) Reserve all the meat you extract. (Chef's Hack: You can simply ask your butcher to hollow it out for you to skip this step!)
- Season the roast: Rub the hollowed-out beef inside and out with a mixture of the curing salt (sal de nitro), regular salt, and black pepper. Set it aside.
- Prepare the filling: Finely chop or grind the meat you extracted from the center. In a large bowl, mix this ground beef with the chopped bacon, onion, bell pepper, and carrot. Add the beaten egg, the crushed soda crackers, 1 crumbled chicken bouillon cube, salt, pepper, and cumin to taste. Mix everything thoroughly.
- Stuff and wrap: Tightly pack the inside of the beef tube with your prepared filling. Once stuffed, wrap the entire roast tightly in the cheesecloth (lienzo) and sew the ends shut with a needle and thread so it perfectly maintains its cylindrical shape during cooking. (Chef's Hack: At this stage, you can absolutely push whole hard-boiled eggs, whole green beans, capers, olives, or chunks of chorizo into the center of the filling for a beautiful cross-section!)
- Boil the roast: In a large pot, dissolve the remaining chicken bouillon cube in 4 cups of water. Add the cilantro sprig and salt. Once the broth is rolling, submerge the wrapped capón. Let it boil over medium heat for 3 full hours, ensuring the water level remains constant (add more boiling water if needed).
- Press overnight: After 3 hours, carefully remove the roast and let it drain on a tray. Cover it with a flat plate and place a heavy weight on top to press it. Leave it pressed like this for a full day (24 hours) in the refrigerator.
- Slice and serve: The next day, remove the cheesecloth, slice it into thick rounds, and serve! It can be enjoyed hot or cold.
ALTERNATIVE OVEN METHOD
- If you prefer baking instead of boiling: Wrap the stuffed beef tightly in aluminum foil instead of cheesecloth. Place it in a roasting pan and pour the prepared broth (4 cups water + bouillon cube) into the pan. Bake at 300°F (150°C) for 2.5 hours. After that time, remove the aluminum foil and bake for another 20 minutes until the outside is beautifully browned!
Video
Notes
- What is a “Capón”?: In Colombian butchery, Capón is simply another regional name for the specific cut of beef universally known in the country as Muchacho (and internationally as Eye of Round), which is extracted from the rear leg of the cow.
- Picnic Tradition: While elegant enough for Christmas dinner, this specific preparation is massively popular as a centerpiece meal during family paseos (countryside outings and picnics) in the Santander departments of Colombia, largely because it travels incredibly well and tastes fantastic even when served cold!
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