CHICKEN BEEF ROULADE/ ENROLADO DE BIFE COM FRANGO

BEEF AND CHICKEN ROULADE
Chicken beef roulade is a meat stuffed with chicken, which is a specialty of Goias, a state of Brazil. I thought it was quite a weird combination too. The roulade is slowly roasted. The combination of the crusty pulled meat around the edges and moist ground chicken stuffing. It is GREAT!! Another great recipe from The Brazilian Kitchen by Leticia Moreinos Schwartz.

CHICKEN BEEF ROULADE/ ENROLADO DE BIFE COM FRANGO ( 6 to 8 servings)

1 flank steak (about 1 1/2 pounds)
2 tsp kosher salt, plus more for seasoning
Freshly ground black peppper
3/4 lb ground chicken
2 scallions (white and green parts), finely chopped
1 stalk celery, finely chopped
1/2 red onion, chopped
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped yellow bell pepper
1 small carrot, finely diced
4 cloves garlic, minced
1/4 cup fresh chopped parsley
3 Tbsp extra virgin olive oil
1 Tbsp soy sauce
1 chicken bouillon cube, grated into powder
Kitchen Twine

COOKING METHOD:

1. Trim the fat and silver skin from the steak. Butterfly the meat, working across the grain. Season with salt and pepper. Set aside

2. Place the ground chicken in a large bowl. Stir in the scallions, celery, red onion, bell peppers, carrot, garlic, parsley, 1 Tbsp of the olive oil, the soy sauce, and bouillon cube, Season with salt and pepper. Spread inside the flank steak, making sure to leave a 2-inch edge on all sides. Roll up, Making sure to fold some steak over the ends to avoid ground meat from escaping. Tie the roulade with kitchen twine, making a knot in 5 to 6 places. Wrap in plastic wrap and refrigerate for 1 to 2 days

3. Bring the roulade to room temperature at least 30 minutes before cooking. Preheat the oven to 225 F

4. Warm the remaining 2 Tbsp of olive oil in a large skillet over medium to high heat. Add the roulade and cook, rotating every 2 minutes, until it forms a brown crust all over, about 8 minutes total. Transfer to a cutting board and let rest for about 10 minutes

5. Wrap the roulade in a aluminium foil. Place seam side up on a baking sheet on the center rack of the oven. Cook for about 2 hours and save any juices that accumulate. Remove from the oven and let rest for 15 minutes

6. Open the foil, pour any juices into a bowl, and place the meat onto a cutting board. Cut off the kitchen twine and remove. Using a serrated knife, cut the meat into 3/4-inch thick slices. Serve with the juices drizzled on top

BEEF AND CHICKEN ROULADE

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