Stuffed Roll of Beef
Servings
8 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
