Dinner party beef roll

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Beef

By Food24 November 03 2009
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Ingredients (21)

125.00 g butter
2.00 onions — large, finely chopped
1.00 garlic — cloves, crushed
20.00 ml curry powder
30.00 ml flour — cake
1.00 Litres stock — beef
30.00 ml brown sugar
50.00 ml chutney — or chilli braai sauce
3.00 ml salt
10.00 ml lemon juice
3.00 lemon leaves — young
roll
2.00 kg beef — flat rib
sea salt and freshly ground black pepper
Sheridans gelatine
FILLING
60.00 g butter
2.00 onion — chopped
15.00 ml curry powder
3.00 ml salt
3.00 eggs — hard-boiled, chopped
600.00 ml rice — cooked
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Method:

1. Start by preparing the sauce. Heat butter and fry onion and garlic; stir in curry powder, then flour. Add stock then remaining sauce ingredients. Simmer covered for about 15 minutes.
2. Rub salt and pepper into meat. Lay meat flat and sprinkle gelatine over.
3. For the filling: Heat butter and fry onions until tender. Stir in curry powder and fry for a few more minutes. Stir in remaining ingredients and cool.
4. Spread the filling over the meat. Roll up neatly, pressing any stuffing back in if it oozes out. Tie with string or secure with skewers and lace up with string.
5. Brown roll in an ovenproof dish over a hot plate, before roasting.
6. Spoon sauce over, cover tightly with a lid and roast at 160 ºC for 2 to 2 1/2 hours, basting now and again.
This roll can be prepared in a slow cooker. Firstly brown the roll in a little heated butter. Place in the pot. Cook on High for 4 hours or on High for 1 hour then on Low for 5 to 7 hours. Personally I like to use a mild curry powder, then I’m able to use double the amount to give double the flavour before the bite.



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