Veal fin stuffed with meat, ham and bacon

Preparation

1. In a bowl we put the minced meat, the egg, salt and pepper, garlic powder and minced parsley. We mix well.

2. Season the fin open on the inside (where the filling will go). We place some slices of bacon and on top of it slices of ham. Finally we add the meat. The amount of meat will depend on the size of the open fin, so it may be that you have a little left (you can use it to make grilled Russian steaks for example). Be careful not to overfill it, or press to the edges because otherwise you will not be able to close it later.

3. We are rolling carefully but pressing firmly so that it is very tight, we close the edges down and give them a rounded shape (so that the filling does not come out). When it is rolled, we put the meat stocking or the twine, pressing and squeezing very well so that it does not open during the cooking process. We must note that the edges are well closed.

4. In a frying pan we put a little oil to heat. Season the round and brown over high heat on both sides. We let it cool down a bit.

5. We place the round in a roasting bag with the juice from the pan and close well and put in the varoma, fill the glass with 2 liters of water and program 60 minutes, speed 2, varoma temperature.

6. When 30 minutes pass we go around the circle.

7. When it has finished cooking, we let it warm up a bit. We empty the water from the glass and add a splash of oil, the carrots peeled and cut into pieces, the onions cut into quarters, the peeled garlic and a pinch of salt. We program 20 minutes, varoma temperature, speed 1.

8. We wait for the temperature to drop a bit. We take the meat out of the bag and add the juice inside the bag to the glass. We shred 1 minute, progressive speed 5-7-10.

9. Now you only need to wait 1 day for the meat to cool down in the fridge. We cut very thin slices and place them in the tupperware with the sauce (optional). It can be taken hot or cold.

10. Enjoy your meal!