Sunday, 2 June 2013

Beef Roulade

Ingredients for Marination:

Grind the below to a paste!
1/2 tsp - garlic ginger paste
4-5 - cardamoms 2 - green chillies
1 cup - mint leaves
2-3 cups - coriander leaves
1/2 tsp - cumin seeds
1/2 tsp - pepper corns
1/2 tsp - turmeric pwd
1&1-2 inch - cinnamon stick
4-5 - cardamoms
4-5 - cardamoms
Salt to taste


Slice (or ask your butcher to slice it for you) 1 Kg Beef into 3" x 2" flat slices that can be rolled
Flatten the slices with a Tenderizer
Marinate for about 2-3 hours in the above paste, preferably overnight covered with a cling film.
Lay a slice at a time flat on a cutting board
Lay  julienne of carrot, green chilly, potato and (Goan Sausage or Spanish Chorizo)      
Roll the beef and tie with with a strong thread

Lay the rolls into a pressure cooker (or slow cook them in a pot) , and pour in the remaining marination into the pot.

Depending on the quality of your meat, once you put off the fire, take the rolls out and cut the thread just before you serve! 

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