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  Added: May 29, 2007  •  Visited (385)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Beef Roll
What You Need:
  • 1 pound lean boneless top round, chuck or shin of beef, coarsely ground
  • ½ pound lean boneless uncooked ham, coarsely ground
  • 1 cup fresh soft crumbs, made from homemade-type white bread, pulverized in a blender or shredded with a fork
  • ¼ teaspoon ground nutmeg
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground pepper
  • 1 egg, lightly beaten

  • How To Cook:
    1. In a large bowl, combine the beef, ham, crumbs, nutmeg, salt and pepper. Add the egg and beat vigorously with a spoon until the ingredients are well blended. Do not overbeat; the texture should be somewhat coarse.

    2. Spoon the meat mixture into a 4- to 6-cup pudding mold, or any other plain mold, packing it down firmly. Cover the mold with its lid or a sheet of buttered foil.

    3. Place the mold in a deep pot and pour in enough cold water to come halfway up the sides of the mold. Bring to a boil over high heat, reduce the heat to low, cover the pot tightly, and simmer for 2 hours. Replenish the water in the pot with more boiling water when necessary.

    4. Remove the mold from the pot, remove the cover or foil, and cover the beef roll with fresh foil. Place a plate over the top of the mold, and weight it with a heavy pan or casserole weighing about 3 or 4 pounds.

    5. Cool to room temperature, then refrigerate, with the weight still in place, for 4 to 5 hours, or until the roll is thoroughly chilled. Unmold the beef roll in the following fashion: Run a sharp knife around the sides of the mold, and dip the bottom in hot water for a few seconds.

    6. Wipe the outside of the mold dry, place an inverted serving plate over the mold and, grasping both plate and mold together firmly, turn them over. Rap the plate on a table and the beef roll should slide out easily.

    7. Traditionally, beef roll is served with mustard and accompanied by freshly baked bread and butter.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Ham
    Main Ingredient » Grains & Cereals » Bread
    Dish » Breakfast Dishes


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