An absolute showpiece at the festive dinner is this tender Mexican bavette roulade. From the catch of beef, slightly coarser in structure and with a powerful taste with a Mexican twist. Easy to combine with various dishes during the festive dinner.
Preparation:
BBQ:
- Light the barbecue and ensure a boiler temperature of around 200 degrees and two zones for direct and indirect grilling.
- Place the stuffed bavette on the grid above the indirect part. Turn the meat after 10 minutes and wait until the bavette has a core temperature of 49 degrees.
- Move to the immediate area and turn frequently until the core temperature is around 55 degrees.
OVEN:
- Preheat the oven to 180 degrees
- Brown the bavette roll on all sides in a frying pan.
- Place the bavette roll on a rack in the oven. Cook the Bavette roll to a core temperature of 55 degrees.
- Let the roll rest for a while and then cut it.
Enjoy your dinner!
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