Roulade of beef brisket
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Roulade of tenderloin thing, of course, gorgeous. But brisket is not worse. Podmenivali a little harder, a little longer then, and dinner is ready!! And filling is the simplest, carrots and cabbage.
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Roulade of beef brisket
Step by step instruction of cooking Roulade of beef brisket
Its thickness is about 1.5 cm - I want to cut it lengthwise into 2 parts to make it thinner (the meat is marinated better and will be softer). Put the knife parallel to the layer of meat and cut into 2 pieces
Slugger carefully, not too lazy!
Now mix the puree raw onion, mustard and soy sauce "Kikkoman"
Marinade and smear the meat on all sides, cover with film and refrigerate for 2-3 hours to marinate
For the filling blanchere cabbage leaves
And wrap them in raw carrots
Put the stuffing in a single row along the entire length of the piece of meat
Collapsible tight roll and wrap it tightly in foil
Put on baking tray.
Preheat the oven to 200 degrees, put it in the pan with water, put our roll for 20 minutes.
After 20 minutes reduce the temperature to 100 degrees and leave the meat there for 2 hours