If cooked correctly, beef becomes so soft that it almost does not require chewing, although it is believed that this is the most unyielding meat. Here are some recipes for meat rolls for the festive table.
Some tips
Beef roll in the oven should be as long as it takes to completely soften its hard fibers. Especially important is the temperature regime and some of the nuances of preparing for serving. It is necessary to cool the baked meat directly in the switched off oven, without unrolling the foil. If, for example, beef roll with cheese and herbs is served hot, then it will take him 20-25 minutes to "get" to the slices. And in this case, it is impossible to expand and remove the threads before cutting.
From the flank
To get a real beef roll with cheese and greens and to have it enough for everyone, you need to take a kilo and a half kilograms of flank. Rinse it and wrap it with a paper towel to remove water. On both sides beat off with a special hammer or even a heavy frying pan. Also, grate mustard mixed with olive oil on both sides, sprinkle with spices - pepper, grated nutmeg, salt, rosemary - all to taste. Punch the meat with a narrow knife along the length of the fibers and send long straws of carrots and garlic into the hole straight as far as possible. Thickly grease one side of the flank with mayonnaise, evenly pour grated hard cheese and finely chopped parsley, spinach. Wrap the meat as tight as possible with a roll and tie it with twine or thread. Take the foil with a thick double layer and wrap the beef roll with cheese and herbs so that there are no leaks of juice during baking. Roll thin foil in several layers. The most convenient way to cook beef roll in a slow cooker. Baking mode for two hours. Leave the finished dish in the slow cooker for another hour and a half and then free from foil and thread. Hot this beef roll with cheese and herbs is very good as a hot snack at the festive table. Cold no less tasty - wonderful breakfast!
Beef roll with mushrooms
A kilogram of beef neck will be needed for stuffing for the main layer of roll. A large onion, sliced in half rings and fried with mushrooms, is the filling. In the ground beef, mix the egg and finely chopped parsley, add a spoon with a slide of salt, a mixture of peppers and herbs, then knead and beat thoroughly. It is surprising that during the tasting (especially when cold), it seems that the roll is rolled from a single piece of perfectly soft meat.
On a sheet of paper greased with olive oil, put the minced meat and seal it with your palms. Put the filling and wrap tightly, lifting the paper on one side. You can also wrap it in it. Can foil. You can even bake in the sauce, but we will go the easier way and wrap the roll in the same paper. Bake the first 20 minutes at a temperature of two hundred degrees, then reduce it to one hundred and fifty and bake for at least another half hour. If you have a thermometer, you can control the process better. An oven, like roast beef - a temperature of 75 degrees inside the roll means that the roast is complete. Someone loves less. It is to your taste. It is important after baking to let the roll roll soak all the juices that have been dispensed. Do not unfold, on the contrary - cover with foil and let stand for half an hour or an hour.
With pears and cheese
A piece of beef tenderloin about a kilogram, a bunch of parsley, onion, two hundred grams of hard cheese, two large pears, a little olive oil, salt and black pepper - that's all that is needed to enjoy such a beautiful and delicious dish. Divide the meat across the entire plane into two parts, without cutting to the end about two centimeters, and open it, making the base of the roll twice as large. Sprinkle with spices, salt, grease with olive oil, cover with cling film and beat off on both sides until smooth and the relative thinness of the meat layer. For the filling: peel the pears, remove the seeds, cut into strips, grate the cheese, chop the greens and onions, then mix it all. Put the filling on the meat, leaving only the edges free, roll the roll and dress it with thread, wrap it with foil. In a preheated oven, bake for an hour and a half at an average temperature - from 180 to 200 degrees. Then remove the foil, sprinkle the roll with lemon juice or cover with a thin layer of some sour jam, add temperature and let the roll brown. Allow to stand for twenty minutes right in the turned off oven before slicing.
With cherries and almonds
Coat thinly beaten with salt and pepper layers of beef tenderloin with a filling of chopped in a blender and well-mixed almonds, parsley, a few cloves of garlic. Place thawed or fresh pitted cherries in a row in the middle. Roll up a tight roll, tie or chop with toothpicks if the rolls are small. Wrap tightly with foil. Bake in the oven at medium temperature until cooked. Allow to cool slightly before slicing.
Beef roll with prunes
Do not be afraid of beef! In addition to boiled and stewed for a long time, we offer a more recent cooking option (and not at all capricious!) - beef roll with cheese and spinach greens. Prunes in this case compete with beef for the priority of taste. Grind half a kilogram of beef and two hundred fatty pork into minced meat. Fight it off by adding salt and white or pink pepper. Lubricate a sheet of confectionery paper with plenty of vegetable oil, distribute and compact the minced meat on it evenly. Chop a bunch of basil, make a glass of pitted prunes. Distribute the filling on the layer of minced meat, you can additionally season with herbs and spices to taste. Roll up the thick roll by lifting the paper. In it and wrap. Lock with threads. Bake for about forty minutes, then remove the paper, grease the roll with teriyaki sauce or just sour cream. To brown. Let the juices soak for about twenty minutes before slicing. Enjoy your meal!