Beef Roulade Recipe
by Chef Boy Logro
1.5 k top round or flank beef, flatten cut
4 meters butcher's string
1 can red pimientos
1 big can liver spread
300 grms. mirepoix
100 grms. quickmelt cheese, long strips
80 grms. pickles, long strips
80 grms. cooked ham, long strips
20 grms basil, brunoise
5 grms. parsley
2 tbspn. olive oil
1 tspn. Salt
1 tspn. White pepper
¼ cup cooking oil
2 pcs. bay leaves
3 pcs. lumpia wrapper
2 pcs. ripe mango, brunoise
2 pcs. hotdog, cut into two
1 liter cooking oil (for deep-frying)
1 liter chicken stock
1 liter tomato sauce
Tomato paste
Instructions:
1. Season beef with salt and pepper. Wrap it around combo of ham, pimientos, pickles and hotdog, then tighten with butcher's string.
2. Pan sear until brown. Set aside.
3. Sauté the mirepoix into roasting pan. Add tomato paste, tomato sauce and chicken stock. Also add bay leaves, salt, pepper and liver spread.
4. Place in oven for 2 hours or until tender. Remove from oven, then take off the butcher's string. Cut into portion size.
5. Arrange on the plate and spoon over the top the remaining sauces.
6. Garnish with lumpia wrapper basket, fill with mango salsa, and sprinkle with chopped parsley.
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