Beef Roll. We have the finest selection of quality British organic delicious free range meats. At The Village Butchers we are not happy until our meat is safely delivered to your door. Taste test the sauce, add more salt and pepper if needed.

Roll up slices and secure with skewers, toothpicks or string. Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally.

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We have the finest selection of quality British organic delicious free range meats. At The Village Butchers we are not happy until our meat is safely delivered to your door. Taste test the sauce, add more salt and pepper if needed.

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Ingredients Beef Roll:

Need - MARINATE:.
Require 400 g of beef slices (sukiyaki/shabu).
Prepare 1 clove for garlic (minced).
Require 2 cm of Ginger (grated).
Provide 2 tbsp Soy Sauce.
Provide 1 tsp for Sesame oil.
Need for Mirin (optional) / 1 tbsp sugar.
Provide for Pepper.
Provide for Salt.
Prepare - VEGETABLES:.
Provide Enoki Mushroom.
Give of Asparagus.
Provide for Carrot.
Prepare - Sesame seed.

Delicious tender pieces of beef wrapped around cheese and vegetables, and coated in a lovely Balsamic Glaze. A really quick and easy recipe too. This is an absolutely delicious recipe and quick to make too. Roll meat in remaining crumb mixture.

Beef Roll start cooking:

Marinate beef slices with all the marinate ingredients. Place in fridge min. 30 minutes..
Prepare the vegetables..
Enoki: slice the roots, break into small section and soak in salted warm water for 10 minutes. Drain the water..
Asparagus: bend and snap, discard the end. Blanch in boiling water 2-3 minutes..
Carrot: peel the skin and julienne. Blanch in boiling water 2-3 minutes..
Roll the beef tightly around the vegetables..
Heat oil in the pan over medium high heat. Add the rolls and cook until the beef browned..
Sprinkle with sesame seed. Ready to serve..

In a large skillet, brown roll-ups in oil on all sides. The chuck roll is one of the two major boneless subprimal of the beef chuck primal cut. It starts out as the long section of meat between the shoulder blade on one side and the ribs and backbone on the other. Slice the steak roll into six equal rolls. Heat the remaining oil in a pan over high heat.

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