Beef roulade The butcher makes the best lean beef roulades from the fine rib and from the lid of the topside (photo). There is a lot of work to do because the plate is covered all around with thin membranes and strips of grease. These are not all removed and the meat is seasoned and salted on the inside, after which the meat is tied tightly into a roulade. This roulade should take into account a preparation time (roasting/stewing) of approximately 2 hours.
ingredients: salt, coriander, pepper, mace, ginger, nutmeg, cardamom, chillies, majoran.
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