Guest/Easy Beef Roll

Please welcome our newest sensation/guest contributor, Ms. Antonia, Elikem.  A talented and gorgeous creature who hails (currently) from Geneva, she offers up simple recipes for both the seasoned and not-so-seasoned cook.  Welcome, Elikem!!

Antonia Elikem, a Swiss-Ghanaian native is convinced she does not enjoying cooking. Although many find this hard to believe given her abilities to whip up a gourmet meal and her constant chatter about food. Exposure to Ghanaian and European cuisine (mainly French) has inspired her to become a more adventurous cook. Her love for food is not limited to these cuisines, but cuisines and delicacies from around the world. Her ultimate goal is to learn at least four dishes (traditional and contemporary cuisine) from each continent.

She is able to explain in simple terms, to many who are willing to listen, complex recipes that can be easily prepared. In so doing, friends and family alike are comforted by knowing cooking might just be much easier than one initially thought. Although her academics take up a greater part of her time, she always manages to put a three course meal together within an hour. She always has a freshly baked cake or pie- notably her chocolate cake and her tarte tatin ready for all who are willing to indulge in the simple pleasures of life and food. And when she does visit family and friends, they leave their kitchens and sit back and enjoy. One wonders why she is claims she doesn’t enjoying cooking!

Easy Beef Roll

My Easy Beef Roll

Ingredients

1.4 kg round steak
3 Stalks of Celery
8 slices of Pancetta (you can use bacon instead)
3 branches of Rosemary
4 Garlic cloves (sliced note too finely)
Vegetable bouillon
Black pepper
Olive oil
Kitchen string
*You can use leeks instead of the Celery
*1 small onion sliced/diced optional

1. Ask the butcher to butterfly the steak and ask him to remove excess fat.
2. Wash all ingredients including the meat.
3. Chop up the celery not too finely and leave to cook slowly in a little olive oil till well done. Leave to cool.
4. Preheat your oven to 325F
5. Lie the butterflied steak face down and make small slivers with a sharp knife, put the garlic into these slivers and some rosemary also if you wish (You can do this on both side of the steak.
6. Sprinkle some olive oil ,some black pepper and a little bouillon on the side of the meat you will stuff.
7. Spread 8 slices of Pancetta out on the meat, and then spread on top of this the cooked celery  (onion) mixture that you have left to cool aside. Then sprinkle a little more bouillon black pepper and some rosemary. Add any left over garlic and sprinkle some olive oil.
8.Roll the steak over and use the kitchen string to hold the meat together. And do not hesitate to sprinkle some more olive oil all over the roll.
9.When you are done with tying the roll together with the string, take a branch of Rosemary and slide this in between the string.
10. Leave the roll to sit for about 5 minutes as you warm your  skillet.
11. Poor a little olive in your skillet and start cooking your roll on all sides on 6 (The goal is to start the cooking process)
12. Poor some olive oil into a deep non-stick oven dish and put your beef roll into it and cook on 325F for 3-4hrs.
13. Do not hesitate to check every 30 minutes to an hour.
14. When cooked leave to cool, then slice and serve as desired.

 

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Tags: beef roll, european cuisine, Full Plate Thursday, ghanaian cuisine

Category: Africa, Europe, Main Dish - Land and Sea, Recipe Vault, Travel & Culture