Recipe courtesy of Mrs. Potato

Carne Seca Rosti

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  • Level: Advanced
  • Total: 99 hr (includes curing and soaking times)
  • Active: 2 hr 20 min
  • Yield: 10 Rosti Potatoes
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Ingredients

5 pounds top sirloin roast

1 pound kosher salt, plus 2 tablespoons

Vegetable oil

2 cups diced onions

1 cup minced garlic

2 cups diced tomatoes

2 cups chopped fresh cilantro

10 pounds shredded potatoes

2 teaspoons black pepper

2 1/2 pounds Catupiry cheese, in a pastry bag

20 jarred Sweety Drop peppers, for serving

10 teaspoons dried parsley, for serving

Directions

  1. Cut the top sirloin into 2-inch cutlets. Thoroughly salt the cutlets on all sides and refrigerate, covered, in a large container, adding more salt every 24 hours, until the meat is dehydrated, 3 to 5 days. Rinse the salt from the cutlets and place into a clean container. Cover with water and return to the refrigerator for 24 hours, changing the water every 4 to 6 hours.
  2. Cut the cutlets into big chunks and put into a pressure cooker. Fill with enough water to just cover. Cook for 40 minutes. Turn off the heat and allow the pressure cooker to release all the pressure before opening. Transfer the meat to a bowl and pull into strips with a fork while still hot. Reserve.
  3. Pour 1 cup vegetable oil into a saucepan over medium heat. Add the onions and garlic, and cook until soft, about 2 minutes. Add the tomatoes and stir until soft, about 3 minutes. Transfer this mixture to the bowl with the meat. Add the cilantro and mix everything together well. Set the carne seca filling aside.
  4. In a separate bowl, combine the shredded potatoes, black pepper and 2 tablespoons salt. Mix well and set aside.
  5. In a 7-inch nonstick skillet, scoop 8 ounces of the shredded potatoes to form the base of the rosti. Layer with about 2/3 cup of the carne seca filling and top with another 8 ounces of the shredded potatoes. Place the skillet over high heat. Drizzle vegetable oil around the rosti (enough so that you can see it sizzling on the sides). Fry until golden brown, about 7 minutes, draining the oil halfway through (see Cook's Note). Flip the rosti and repeat this process. When both sides are golden brown, transfer the rosti to a paper-towel-lined plate to drain. Repeat with the remaining shredded potato and carne seca filling.
  6. To serve, top each rosti with about 4 ounces of the Catupiry, piped in a crisscross pattern. Place 2 Sweety Drop peppers in the center and sprinkle with 1 teaspoon of the dried parsley. 

Cook’s Note

Use a 7-inch wire skimmer to hold the rosti while draining out the oil and to flip the rosti.

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