Blind Bundles is a traditional recipe originating from European cuisine, with a particular influence on German and Dutch gastronomy. This dish has become popular in several Latin American countries, where it goes by different names depending on the region, although the technique and ingredients maintain a similar essence. In Mexico and Central America, they are often known as "stuffed meat rolls" or "veal rolls," while in countries like Argentina and Chile they are called "stuffed matambre" when they have a similar filling. The peculiarity of this dish lies in the preparation of the veal chops which, after being stuffed with a mixture of ground meat and spices, are rolled and cooked slowly, achieving an intense flavor and a tender texture.
The name "Blind Bundles" suggests the idea of a hidden or "blind" ingredient inside the chops, forming a bond of flavors inside that surprises the palate. The recipe has its origins in the culinary traditions of Central Europe, where economical cuts were used and given a special touch with spices and slow cooking techniques. Over time, this preparation was adapted to the ingredients available in Latin America, incorporating local touches such as the use of fresh lemon juice and regional varieties of bread.
How to prepare Blind Bundles
To begin, sprinkle the veal chops with salt and let them rest in the refrigerator for about 15 minutes.
Beat the egg yolks and soak the slices of dry white bread in them, allowing them to absorb the mixture well.
Add the lean ground veal, chopped peppers, nutmeg, and lemon juice to the soaked bread.
Mix all the ingredients well until you get a homogeneous preparation.
Divide this mixture evenly among the 8 chops and spread it over each one.
Carefully roll the mixture inside the chops and secure each roll with a toothpick so they do not open during cooking.
Beat the egg whites with a little water and brush this mixture over each of the veal rolls to help set the outer layer.
Cover each roll with fine Dutch breadcrumbs, pressing lightly so they adhere well.
Heat the sunflower margarine in a large skillet over medium heat and brown each of the veal rolls, turning them occasionally to seal them on all sides.
Remove the rolls from the skillet and set them aside momentarily.
Add a little water to the skillet and stir to deglaze the browned bits, forming the base of the sauce.
Place the veal rolls back in the skillet and add the lemon slices.
Cook the veal rolls slowly, covered, for about 40 minutes, until they are completely cooked and tender.
Transfer the veal rolls to a warm plate and carefully remove the toothpicks.
Remove the lemon slices and pour the sauce left in the skillet over the veal rolls to give them a juicy and aromatic flavor.
Finally, garnish with freshly chopped parsley and serve with white rice and beans, completing a balanced and delicious dish.
