Tell your butcher you want a flat piece of meat to roll yourself, or you can get a roll of beef, unroll it to stuff and re-roll. Ask your butcher for extra stretch bands to hold the roast in place once you’ve stuffed and rolled it, or use kitchen twine or kebab sticks to hold it in place. You can use top of rib, chuck roast or use already sliced meat such as minute steak for individual portions.
If you don’t feel like stuffing your roll of beef, then just order a roll of beef from your butcher, which will come already rolled and tied with string. You can take about 50 – 60 minutes off the cooking time if it isn’t stuffed.
If you want to stuff it, then tell your butcher not to roll it but to send the cooking elastic bands so that you can roll it yourself. You can either ask your butcher to rub only one side of the meat with Greek/Roast Beef spice. The stuffing should then be placed on the side that is not spiced. When you roll the beef, the spiced side must be on the outside. You can also make your own spice rub as per recipe below. Once I’m making the spice up, I like to double or even triple up on the spice recipe and keep what I don’t use in an airtight jar.
Stuffed Roll of Beef
Servings
Ingredients
- 5 pounds beef flap for rolling
- 1 teaspoon dried sage
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon crushed black pepper
- 1 teaspoon mustard powder
- 2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder and onion powder and dried ginger
- 1 tablespoon brown sugar
- 1 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
- 2 medium onions finely chopped
- 1/2 cup oil or shmaltz
- 2 8 oz. packages sliced mushrooms
- 8 fresh sage leaves finely chopped
- 1 tablespoon chopped flat-leaf parsley
- 1 1/2 cup cornflake/bread crumbs
- 2 cups chicken stock
- salt and pepper to taste
Instructions
- Spice the outside of the roll of beef with Dry Rub.
- Lay the beef out flat on a clean surface and rub both sides with a little oil.
- Combine the dry rub ingredients and use to coat one side (the outside) of the beef only. (Tip: triple the rub recipe and keep it in a glass jar with a tight-fitting lid. Use it for everything, from chicken to fish, scrambled eggs and steak)
- Turn the meat over in preparation for stuffing (recipe follows). The stuffing can be made a day in advance to save time.
- Heat the oven to 350°F.
- Spoon the stuffing onto the unspiced side of the beef.
- Roll up the meat and tie 3-4 pieces of string or cooking bands around it to hold the roll in place.
- Pour 1⁄2 cup chicken stock on bottom of pan; place stuffed meat inside and cover tightly with foil.
- Bake for 2 1⁄2 hours, covered.
- Stuffing:
- Heat oil or schmaltz in a frying pan and fry the onions until golden brown.
- Add the mushrooms, sage, and parsley and cook until most of the liquid has evaporated.
- Add the flour and stir well; remove from heat.
- Add the chicken stock, season with salt and pepper, mix well and finally add the cornflake / bread crumbs and mix well.
- The stuffing should be quite firm, as it will soften with the juices given off by the meat during cooking.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW
Hi Sheryl,Yes it can. If you haven’t spiced the outside of the chicken with some rosemary, then you could add a touch of rosemary to the stuffing. It goes so well with chicken. Have a good Yomtov and well over the fast.
Can this stuffing be used for chickens? Tx
Thank you Cindy so happy! Chag Sameach, have a wonderful Purim.
I made this and it was fantastic!
Thank you Graciela, yes it really makes for easy Shabbos and Yomtov cooking when using a cut of beef that enjoys long slow cooking whilst still keeping all the flavours and moisture in the cooking bag.
nice recipe