ISO: ISO: Beef rolls recipes, no matter the ethnicity. German rind rouladen or Italian braciole, or??

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Three recipes to check out: Japanese Beef and Scallion Rolls (Negimaki)

Japanese Beef and Scallion Rolls (Negimaki)

 
Of course the Epi link is the only one that doesn't work. Here's the recipe for Japanese Beef and

Scallion Rolls:

JAPANESE BEEF AND SCALLION ROLLS
Negimaki

Many New Yorkers owe their first sushi experience to the boom in the city's Japanese population during the 1980s, which in turn led to a proliferation of Japanese restaurants. These beautiful rolls aren't raw — they're seared to create a flavorful brown crust and a medium-rare center.

Active time: 40 min Start to finish: 1 hr

12 small scallions, trimmed to 6-inch lengths
1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin* (Japanese sweet rice wine)
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
Special equipment: a meat pounder; kitchen string

Prepare scallions:
Blanch scallions in a pot of boiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
Prepare beef:
Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.

Assemble rolls:
Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.

Marinate rolls:
Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.

Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.

Cook rolls:
Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.

Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.

Cooks' note:
Negimaki can be rolled and tied (but not marinated or cooked) 4 hours ahead and chilled, wrapped in plastic wrap.

*Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

Makes 4 main-course or 6 hors d'oeuvre servings.
Gourmet
March 2004

 
How about beef olives...thin slices of beef....

beaten flat and rolled around a filling...I have recipes but I use a pork mince filling with onion etc in it. Roll tie, brown and then set them in a dish with gravy and bake, covered in the oven.
I'll post a recipe if you'd like. Serve 2 per person with mashed potatoe or rice to mop up the gravy.

 
Michael, I just made braciole for the first time about 2 weeks ago...

testing it for a wedding I'm doing next January. I used Giada DeLaurentis' recipe (My what big teeth you have, Giada!) and it turned out pretty good. My kids really liked it and so did hubby. It was very tender.

I'm going to test it again in a couple of weeks, and next time I'll butterfly the flank steak out like a book and pound it more vigorously. I thought it was a little too thick to serve to 100 people. I also used Paul Newman's marinara sauce because I really like it and I'm really lazy! smileys/smile.gif

REC: Braciole

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

 
I did a Brasilian one once. It had a sort of cumin-flavored

mirapoix (sorry SP errors) rolled inside a flank steak. I can try to look it up if you are interested...

 
Matambre - "hunger-killer" (Argentina) I can't find the recipe I used.

the ones I see online have hard boiled eggs but no cumin in the sauce. I'll still keep looking.

 
Matambre...here's one, not mine...

Matambre - Argentine rolled, stuffed flank steak
Makes 10 servings

Ingredients
 2 flank steak -- (2 lb)
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1 cup cold water -- (1 to 3)

THE STUFFING
1/2 lb fresh spinach -- washed,drained,and trimmed of stems
8 carrots -- scraped,cooked,6 to 8 inches long
4 hard-boiled eggs -- cut into quarters lengthwise
1 large onion -- sliced into rings
1/4 cup fresh parsley -- finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt

Directions
Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.

Pound the steaks between plastic wrap to flatten them further.

Trim of all sinew and fat.

Lay one steak cut side up on a 12"x18" jelly-roll pan.

Sprinkle with half the vinegar, half the garlic, and half the thyme.

Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.

Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.

Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.

Pound the overlapping area to join them securely.

Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.

Place the egg quarters between the carrots.

Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.

Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.

Tie at 1 inch intervals.

Place the matambre in a large casserole or roasting pan along with the beef stock.

Add enough cold water to come a third of the way up the roll.

Cover tightly and bake at 375° for one hour.

To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.

Remove strings and cut into 1/4 inch slices.

Moisten with a little pan liquid, which can also be served on the side.

Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.

 
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