Goan Beef Roulade | Meat Roll

The term 'Roulade' originates from the French word 'rouler' which means 'to roll'. So, whether savoury or sweet, a roulade refers to a dish of rolled meat or pastry. It is an excellent dish to add to a party menu; present it with finesse and it would title you as a chef!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the beef and cut it into slices. Flatten the piece by beating it with a mallet/any heavy usable tool.

Step 2

For the roulade paste, grind together all the ingredients that are listed for the paste with the vinegar.

Step 3

To assemble the roll, lay out a beef slice and place a potato and carrot strip, one of each, and the choriso meat on one end of the slice and roll till it's tightly wrapped and then, fasten it with a string.

Step 4

Check occasionally, repositioning the rolls. The meat releases its own juices so water is not necessary (covering helps conserve the steam); however, if the meat feels dry before the end of the stated time, add some water to avoid burning. Also, check for the seasoning.

Step 5

By the stated time, the meat and the vegetables will be cooked to perfection and the juices will have reduced. Add a teaspoon of sugar, and combine, coating the rolls in the glazed reduction and turn off the heat.

Step 6

Cut away the string and enjoy this hot as a side or even a main!