Rolled Roast Roulade

A roulade is a dish where a variety of ingredients can be rolled or wrapped in a flat cut of beef and then roasted. There are many different varieties from all over the world, and this is our special KOL Foods recipe!

Top tip! If the rolling is more effort than you like, you can just cut a pocket into any beef cut and stuff it with this recipe's filling.

Ingredients:

  • 2 to 3 pounds of KOL Foods Beef. Use a flat cut like a 1st Cut London Broil, Top of Rib Mini Brisket or butterfly a 1st Cut Brisket (a.k.a. cut lengthwise or book cut) to make it thinner.
  • 1/2 cup balsamic vinegar
  • 8 ounces chopped walnuts, about 1 3/4 cups
  • 6 tablespoons matzo meal or breadcrumbs
  • 1 tablespoon minced garlic (2 cloves)
  • 1 teaspoon red pepper flakes
  • 2 teaspoons coarse kosher salt, divided
  • 1/2 cup olive oil
  • 2 cups loosely packed baby arugula
  • 8 ounces jar sun-dried tomatoes, packed in olive oil
  • 2 teaspoons dried rosemary, hand crushed
  • 1/2 teaspoon freshly ground pepper
If applicable, remove the roast from its net and reserve net for later. Depending on the cut butterfly it to make it flatter so it can be rolled. Place the roast in a resealable plastic bag with balsamic vinegar, squeeze out the air, seal, and refrigerate for 30 minutes.

In a food processor, pulse together walnuts, 3 tablespoons matzo meal/breadcrumbs, garlic, red pepper flakes and 1 teaspoon salt to the consistency of coarse cornmeal. Add olive oil while blending to make a paste; set aside.

Preheat oven to 450° F.

Remove roast from bag, pat dry and lay flat on a cutting board. Layer with walnut paste, arugula and sun dried tomatoes. Roll the roast and return roast to its net or tie it with butcher twine to keep from unrolling in the oven.

Season the exterior evenly with remaining 3 tablespoons matzo meal/breadcrumbs, 1 teaspoon salt, rosemary, and pepper. Set in roasting pan with a rack, uncovered.

Roast for ten minutes. Reduce heat to 325° F and roast an additional approx. 60 minutes for medium rare. Be sure to check doneness with a thermometer!

Allow roast to rest 10 minutes before slicing.