Brazil

Ground hard topside

Stale French bread moistened with 50ml of milk

Sweet paprika

Dehydrated Onion and Garlic

Salt and pepper and chives

Mozzarella cheese

Catupiry

Sliced Bacon

BBQ Sauce

meat roulade

Junte a carne com o ovo, o pão umedecido e os temperos. Forme uma massa homogênea e abra sobre um papel alumínio ou filme plástico. Coloque as fatias de queijo e o catupiry e enrole.

Add the meat with the egg, the moistened bread and the seasonings. Form a homogeneous mass and roll out onto aluminum foil or plastic wrap. Put the cheese slices and the catupiry and roll up.

Transfira o rocambole para uma assadeira, cubra com as fatias de bacon e pincele o molho. 

Transfer the roulade to a roasting pan, cover with the bacon slices and brush with the sauce.

Cubra a assadeira com papel alumínio e asse em forno pré aquecido a 200 graus por 30 minutos. Retire o papel alumínio, pincele o restante o molho e volte para o forno por aproximadamente mais 30 minutos ou até ficar dourado.

Cover the baking sheet with aluminum foil and bake in a preheated oven at 200 degrees for 30 minutes. Remove the foil, brush the rest of the sauce and return to the oven for approximately another 30 minutes or until golden.

Sugiro servir acompanhado de batatas rústicas.

I suggest serving it with rustic potatoes.

Basta cortar as batatas em 4 partes, no sentido do comprimento. Tempere com sal, raminhos de alecrim e regue com azeite. Coloque em uma assadeira e asse em forno pré aquecido por 50 a 60 minutos ou até que estejam macias e douradas.

Just cut the potatoes into 4 pieces, lengthwise. Season with salt, sprigs of rosemary and drizzle with olive oil. Place on a baking sheet and bake in preheated oven for 50 to 60 minutes or until tender and golden.

meat roulade

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