BEEF, MUTTON, LAMB OUR FAVOURITE LIVESTOCK
The most common form of meat on the hoofs in all cuisines are beef, mutton and lamb. The beauty of the meat from these forms of livestock is the wide variety of mouthwatering dishes that can be prepared from them. From the western preference for different types of juicy steaks, and chops to the middle eastern love for shanks and the oriental yearning for the varieties of curry. Bangladeshi famous spicy curries and kababs are mostly made from beef
FUSION ITALIAN BEEF FLANK ROLL
SERVES
5
PREPARATION
20Mins
BAKING
30Mins
BEEF FLANK MARINADE:
1 kg beef flank steak
3 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 teaspoon sugar
1 teaspoon salt
½ teaspoon freshly cracked black pepper
¼ cup Italian tomato sauce
½ teaspoon red pepper flakes
¼ cup olive oil
STUFFING:
1 tablespoon olive oil
1 tablespoon garlic, minced
¼ cup onion, minced
100 g spinach
2 tablespoons Italian sweet basil,
chopped
2 tablespoons mint, chopped
2 tablespoons capers
50 g parmesan cheese, grated
¼ cup melted butter
¼ cup hoofs stock (page 348) Garnish as you wish
DETAILS :
WASH and pat dry the flank steak. To butterfly the steak, use a long sharp knife, and make an extended, horizontal cut on the steak, cutting the meat in half, and going almost all the way across, leaving 1-inch at the edge uncut.
OPEN the flaps of the steak. Use a meat mallet to flatten the meat until ¼ inch thick. Assemble the marinade and marinate the steak for 2 hours. Make sure to coat the inside of the butterflied flank steak with the marinade as well. Preheat the oven to 250ºC.
STUFFING: Heat 1 tablespoon of oil and fry the garlic and onion until soft. Add the spinach, make a quick stir and remove from the heat. Once the spinach mixture has cooled down, add all the ingredients from basil to parmesan cheese and mix well.
REMOVE steak from the marinade, and reserve the marinade. Layer the steak with the stuffing. Leave at least an inch at the ends. Roll up the steak: starting from the long ends, roll the meat up like a jellyroll, the grain of steak should run the length of the roll. Tie at 2-3 inches intervals with butcher twine.
PLACE in a shallow baking dish and spread any remaining marinade over the top. Pour ¼ cup melted butter and hoof stock.
BAKE at 250ºC for 30 minutes for medium-rare. Let it rest for 15 minutes before serving. Remove the flank roll from the gravy and cut it into 1-inch-thick slices. Serve with gravy.
