Stuffed Mondelli cap of rump

1 piece of Mondelli Alimentos cap of rump (approximately 2kg)
1 cook egg, cut in 4
1 red chili cut in cubes
100g of baked ham
1 chopped garlic clove
1 chopped onion
2 tomatoes without skin and seeds
1 carrot cut into sticks
¼ cup of tea of bread flour
½ cup of tea of meat broth
1 soup spoon of starch
1 soup spoon of english sauce
1 soup spoon of olive oil
Salt and pepper to taste

Make a cut at the larger end of the cap of rump and pull the smaller part so that it is inside out and the fat stays inside. In a bowls, put the egg, the chili, the ham, the garlic, the onion, the tomato and the carrot. Season with english sauce, olive oil, salt, pepper, add the bread flour and stuff the meat.
Close with string, put it into a serving dish and drizzle with the broth. Cover with aluminum paper and bake into the oven at 220ºC during 50 minutes. Remove the aluminum paper and let it brown. Transfer the broth that form in the serving dish to a pan and dissolve the starch. Take it into the heat until thickened. Serve the sliced meat with the sauce.

Tips: To prepare at the barbecue, wrap the meat with aluminum paper and arrange it over the grill, turning it until roast.