Beef roll with cheese and greens - on the festive menu

If properly cooked, the beef becomes so soft that it almost does not require chewing, although it is believed that this meat is the most stubborn. There are several recipes for meat rolls for the festive table.

Some tips

Beef roll in the oven should be as long as needed to completely soften its hard fibers. Particularly important is the temperature regime and some nuances of preparation for submission. To cool the baked meat it is necessary directly in the switched off oven, not unrolling foil. If, for example, a beef roll with cheese and greens is served hot, then it will take 20-25 minutes to "get" to slicing. And in this case, unfold and remove the thread before slicing it.

From the Flank

In order to get a real beef roll with cheese and greens at the output, and enough for everyone, a piece of flank should take a kilogram for one and a half. Rinse it and wrap it with a paper towel to remove water. On both sides be repulsed with a special hammer or even a heavy frying pan. Also rub on both sides with mustard, mixed with olive oil, sprinkle with spices - pepper, grated nutmeg, salt, rosemary - all to taste. On the length of the fibers pierce the meat with a narrow knife and straight through its blade to send into the hole long straws of carrots and garlic - as deep as possible. Dense grease one side of the flank with mayonnaise, smoothly pour grated hard cheese and finely chopped green parsley, spinach. As tightly as possible wrap the meat with a roll and tie it with twine or thread. Foil take a thick double layer and wrap the beef roll with cheese and greens so that there is no leakage of juice during baking. Thin foil folded into several layers. It is most convenient to cook beef roulette in a multivariate. "Baking" mode for two hours. The finished dish should be left in the multivark for another hour and a half, after which it should be freed from foil and thread. Hot this beef roll with cheese and greens is very good as a hot snack at the festive table. Cold is not less tasty - a wonderful breakfast!

Beef roll with mushrooms

A kilogram of beef neck is needed for minced meat for the main layer of the roll. A large onion, cut into half rings and fried with champignons, is a filling. In the ground beef to mix the egg and finely chopped parsley, add a spoon with a slide of salt, a mixture of peppers and herbs, then carefully knead and knock out. Surprisingly, during the tasting (especially in the cold form), it seems that the roll is rolled from a single piece of perfectly soft meat.

On a sheet of paper, richly oiled with olive oil, lay out the stuffing and compact it with palms. Put the filling and wrap tightly, lifting the paper from one side. You can and wrap it. Can be in foil. You can generally bake in sauce, but we'll go on an easier way and wrap the roll in the same paper. Bake for the first 20 minutes at a temperature of two hundred degrees, then reduce it to one hundred and fifty and bake for at least half an hour. If there is a thermometer, you can control the process better. The oven, like roast beef - a temperature of 75 degrees inside the roll means that the roasting is complete. Someone loves the less. It's to your liking. It is important after the end of baking to let the roulet absorb all the juices given. Do not unfold, on the contrary - cover with foil and let stand for half an hour-hour.

With pears and cheese

A piece of beef tenderloin about a kilogram, a bunch of parsley, a bulb, two hundred grams of hard cheese, two large pears, a little olive oil, salt and black pepper - that's all you need to enjoy such a beautiful and delicious dish. Meat is divided on the whole plane into two parts, not cutting to the end about two centimeters, and uncover, making the basis of the roll twice as much. Sprinkle with spices, salt, grease with olive oil, cover with a food film and beat off from both sides to the evenness and relative fineness of the layer of meat. For the filling: peel the pears, remove the seeds, cut into strips, grate the cheese, chop greens and onions, then mix it all. Lay out the meat filling, leaving only the edges free, roll up the roll and bandage it with threads, wrap with foil. In a preheated oven, bake for an hour and a half at an average temperature of 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 the temperature and let the roulet be browned. Before cutting, let stand for about twenty minutes right in the off oven.

With cherries and almonds

Finely chopped with salt and pepper, cut the beef tenderloins with a filling of crushed in a blender and well-mixed almonds, parsley greens, a few cloves of garlic. Defrosted or fresh cherries without pits lay in the middle of the ryadochkom. Roll up a tight roll, tie or pound your toothpicks, if the rolls are small. Tightly wrap with foil. Bake in the oven at medium temperature until cooked. Allow to cool slightly before cutting.

Beef roll with prunes

Do not be afraid of beef! In addition to boiled and long-stewed, we offer a more recent version of the preparation (and not whimsical at all!) - a beef roll with cheese and spinach greens. Prunes in this case compete with beef for the priority of taste. Half a kilogram of beef and grams of two hundred fatty pork is ground into minced meat. Discard it by adding salt and white or pink pepper. Lubricate a sheet of confectionery paper abundantly with vegetable oil, distribute and compact it with a smooth layer on it. Chop a bunch of basil, cook a glass of prunes without pits. To distribute on a layer of forcemeat a stuffing, it is possible to season additionally with grasses and spices to taste. Roll up a tight roll by lifting the paper. In it and wrap. Fix it with threads. Bake for forty minutes, then remove the paper, grease the roll with teriyaki sauce or simply sour cream. Brush up. Let the juice soak for twenty minutes before cutting. Bon Appetit!