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! 

This version of the Goan Beef Roulade is absolutely lip-smacking and comes packed with Goan sausages! I learned it from my sister, Lancy, and have kept the recipe a standard ever since.

Some Practical Tips:

• If you're cutting the meat by yourself (as I did), ensure that you purchase a good cut that allows for slices/steaks with a good width (I don't mean the thickness of the slice here).
• Slice the meat thin, and then, beat it with a mallet or any handy and heavy tool; I used my pestle. This increases the surface area of the meat by flattening and thinning it and also tenderizes it.
• Rub the marinade paste and salt upon the flattened meat pieces and leave it in the fridge overnight, if possible; if not, at least an hour of application ensures a deeply flavoured meat.
• The lengths and numbers of the strips of potatoes and carrots depends upon the meat. I prefer my veggies within the roulade and not sticking out, so, I cut them approximately as the width of the meat.
• Be sure to serve the roulade with the strings pulled/cut off.

Ingredients:

For the Roulade marinade paste:

• 10 Red Kashmiri Chillies
• 1/2 teaspoon of Turmeric powder
• 1 teaspoon of Cumin seeds
• 12 Black Peppercorns
• 8 Cloves
• 1 inch Cinnamon
• 8 cloves of Garlic
• 1 inch piece of Ginger
• 4 Tablespoons of vinegar (preferably Goa toddy vinegar)

Assembling the Roulade:

• 1 kg beef cut into thin slices (it yielded 20 slices)
• 2 teaspoons of Salt
• The Marinade paste
• 2 Potatoes cut into strips (as many as the beef slices)
• 2 Carrots cut into strips (as many as the beef slices)
• 20-25 Goan sausages (skinned)
• 1 teaspoon of Sugar
• 4-5 tablespoons of Oil

Method:

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

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

3. Rub the paste on the flattened beef slices along with the salt and set it aside for at least an hour or, better still, overnight in the fridge.

4. 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.

5. Heat oil in a kadai (deep vessel) and place the prepared beef rolls in it. Cook for 2-3 minutes on a high flame. Then, cover and let it cook for 25-30 minutes.

6. 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.

7. 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. 

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

You can watch the Video here:

Dev Borem Korum | Thanks and God Bless