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rotolo of beef
rotolo of beef
Aaron McLean

Ingredients

  • 4 medium-sized eggs, at room temperature
    4 large thin slices (approx 600g) thick flank steak or thickly sliced schnitzel
    salt and pepper
    120g thinly sliced mildly spicy salami
    75g gruyere or emmenthal cheese, sliced
    ½ cup dried panko crumbs (available in most supermarkets)
    2 Tbsp finely chopped parsley
    8 cloves garlic, finely chopped
    2 Tbsp chopped rosemary
    2 Tbsp olive oil
    butter
    4 Tbsp white wine vinegar
    ¼-½ cup light stock

Rotolo of beef

Julie Biuso
    Method

    Prick rounded ends of eggs then lower them carefully into a saucepan of gently boiling water. Cook for seven minutes. Drain eggs and let cold water run over them for several minutes until they are cool.

    Protect meat with a plastic bag and beat with a mallet until it is of an even thinness. Trim off any fat. Lay two pieces of beef side by side, with the grain running in the same direction, and sew together with a needle and cotton thread. Don’t knot the cotton, leave it loose, then it can be pulled out
    easily once the meat is cooked.

    Shell the eggs and slice thickly. Sprinkle meat with salt and grind on some pepper. Put on a layer of salami, then cheese, then put on the sliced eggs. Scatter over the breadcrumbs and parsley, and finally, half the garlic and rosemary. Roll up the meat lengthwise, making two long logs (remember to keep the filling in a little from the far edge so that when you roll the beef it doesn’t squelch out). Tie neatly with string, tucking in the ends.

    Heat oil in a casserole (choose one in which the two meat rolls fit snugly), or use a roasting tin and tin foil as a cover.
    Drop in a large knob of butter and once sizzling, add the beef rolls. Brown all over, turning with tongs. Drop in
    remaining garlic and rosemary and pour vinegar over beef rolls. Let vinegar bubble for a minute, then add ¼ cup stock. Bring to the boil, cover dish with a lid (or foil), and transfer to an oven preheated to 170°C (regular bake) and cook for 25 minutes, turning meat half way through cooking. Add more stock if it dries up.

    Remove casserole from oven and let rolls cool to room temperature still covered with the lid, before removing string and pulling out cotton. Slice thickly and pack into a container. Pour over all the juices.

    From Your Home & Garden magazine, February 2006.

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