RULLEPOLSE (Danish Rolled Flank Steak)
From the desk of Raymond are recipes found from my time as an apprentice. Small culinary thread – The RullePolse is cousin to the cooking style of the German Style Rouladen — . Rouladen are a home favorite with the inner filling of bacon, pickle and flavored with stone ground mustard.
RULLEPOLSE
Rolled Flank served as main course, appitizer atop a crusty french bread or sandwich filling
Equipment
- tenderize hammer
- butchers twine
- Dutch oven
Ingredients
- 1 Flank Steak 1-1/2 lbs trimmed
- 1 tsp Ground Black pepper
- 1 cup Diced onion
- 3/4 tsp Allspice
- 1/4 tsp Caraway seeds
- 1 tsp Dried Cheryl (optional)
- low fat broth to cover.
Instructions
- Tenderize the flank steak on both sides to flatten (and yes Tenderize). Sprinkle evenly with spices and onion. It is easier to roll leaving on side 'unsprinkled'.
- Roll the flank steak lightly – lengthwise- in a jelly roll fashion, so when sliced cuts across the grain.
- Tie with butchers string. Close the ends with skewers,
- Place in Dutch over. Sear on all sides. Cover with stock and simmer for 2 hours.
- remove from heat.
- refrigerate until read to serve. Remove the string and slice thin.
Notes
Serving note
A good dressing for the Rullepolse is a hourseradish dressing.