Oven Roasted Beef Roulade


Tuesday, November 4th 2008, 12:54 pm
By: News On 6


Ingredients:

One 5-6lb Rump Roast
3 Large Red Bell Peppers
6 Large Cloves Garlic
2 Tablespoons Salt
2 Tablespoons Course Black Pepper
Butcher's Twine OR 4Long Skewers

Directions:

Preheat oven to 325 degrees.
Roast whole bell peppers in oven for aprox. 15 min or until the pepper's skin becomes loose and slightly blackened. While peppers are still hot, make a cut from top to bottom down one side and remove all seeds, stem and skin. (Doing this while the peppers are still hot will allow you to remove all of the waste easily, before the sugars in the peppers are able to cool off and become sticky and messy.) Next, mince all 6 cloves of garlic and set it aside for now with your prepared peppers, you will need these soon, but not quite yet. We are now down to the Beef. On a cutting board, carefully butterfly your roast, by slicing the roast from end to end, not to cut all the way through. Once you have made the cut, lay your roast open and cover with plastic wrap while still on the cutting board. So that your roast will cook evenly, at this point you will want to tenderize it by using a smooth mallet. Leaving the plastic wrap over the meat to avoid mess softly beat it from the center to the outside making the thickness of the beef uniform. Now that you have everything prepped you can start "stuffen". Remove the plastic wrap and sprinkle your garlic out evenly across. Lay your peppers out over the garlic. Roll meat tightly from one side to the other, but not so tight that you squeeze out your stuffing. Once you have rolled your meat into a roulade you want to either tie it form end to end, or skewer it all the way through a few times, keeping everything tight. Sprinkle salt and pepper all over the out side, but not too much that you are giving the beef another flavor. You still want to keep the integrity of the dish with the flavor of a good beef roast. In a large (greased) skillet or sauté pan, sear off all edges before laying in roasting pan to keep all the juices inside you can. Put your roast in the oven at 325degrees for about and 1 hour or until the temperature in the center of the roast is 150 degrees or higher. When it is finished roasting, and you are ready to serve, simply make slices from side to side like cutting a loaf of bread revealing the beautiful spiral in the center full of sweet flavor.

This may sound like a lot direction, but honestly, it will take you only about 1/2hr to prep the entire roast before placing it in the oven.  I hope you enjoy this recipe, and let me know your opions and feedback by E-mail, (kentpankey@kmssa.com)

Your Friendly Tulsa Zoo Chef Kent Pankey