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.
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.
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!