CookEat Recipe
Spit-Roasted Beef Roll with Veal and Tongue Stuffing
A thin beef steak rolled around veal, chicken liver, prosciutto, cured tongue, bread, egg and Parmesan, then roasted on a spit.
Method
Steps
Step 1
Gather the ingredients: 500 g broad beef steak, initially about a finger thick, suitable for flattening and rolling; 200 g lean veal, cut into small pieces; 30 g prosciutto with fat and lean, diced; 30 g ready-to-eat cooked cured beef tongue, diced; 30 g grated Parmesan; 30 g butter; 2 professionally prepared chicken livers, about 60 g total; 1 egg; 50 g soft fresh bread crumb; A walnut-sized piece of onion, about 20 g, finely chopped; 20 g celery, finely chopped; 20 g carrot, finely chopped; 1 tablespoon finely chopped parsley; About 200 ml ready-to-use broth, used as needed; 2 tablespoons olive oil for roasting; Salt and black pepper.
Step 2
Heat the butter with the chopped onion, celery, carrot and parsley until the vegetables begin to colour. Add the veal and chicken livers, season lightly with salt and pepper and cook, turning. Add broth in small amounts and simmer gently until the veal is tender, about 25–40 minutes. Check the livers reach at least 74°C; lift them out once cooked if the veal needs longer. Drain the meat and livers, keeping the juices in the pan, and chop them very finely with a knife.
Step 3
Add the bread crumb to the remaining cooking juices and cook, stirring, to a firm paste, adding a little more broth only if necessary. Let the chopped meat and paste cool briefly until no longer hot, then combine with the egg, Parmesan, diced prosciutto and diced cooked cured tongue. Do not taste this mixture after the raw egg is added.
Step 4
Flatten the beef between sheets of food-safe material with a lightly moistened meat mallet, making a broad even sheet without holes. Put the filling in the middle and roll the beef around it. Tie firmly with food-safe kitchen string along the length and around the roll at several intervals, like a compact salami. Stuff and start cooking without delay.
Step 5
Secure the roll lengthwise on the rotisserie. Preheat for indirect roasting at about 180–190°C with a drip pan below. Brush with oil, season the outside with a little salt and roast for about 60–90 minutes, turning continuously and basting with the remaining oil and cooking juices as needed. The thickest beef and centre of the filling must both reach at least 74°C. Rest for 10–15 minutes, remove every tie and cut into thick slices. The roll makes six generous or seven smaller portions.
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