RULLEPOLSE
from the desk of Chef Raimund
Rolled Flank served as main course, appitizer atop a crusty french bread or sandwich filling
Course Appetizer
Cuisine Danish
Servings 12 servings as an appetizer
Calories 76 kcal
tenderize hammer
butchers twine
Dutch oven
- 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.
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.
Serving note
A good dressing for the Rullepolse is a hourseradish dressing.