People have long learned to wrap products in each other, that is, in rolls. Long before our era, in some cookbooks, one could find recipes for dishes that resembled meat rolls.
Meat loaf for the festive table
Rolls in modern cooking are prepared from all kinds of products. For them, vegetables and fruits, seafood, rice, other cereals and, of course, meat are taken. It is not at all necessary to take meat of any one type. You can use any meat you prefer in rolls.
This dish requires ingredients:
- Pork neck - 600 g
- Beef tongue - 400 g
- Bacon - 6-8 pcs.
- Allspice - 3-4 pcs.
- Bay leaf - 3 pcs.
- Carnation inflorescences - 2-3 pcs.
- Salt to taste
- Condiments (mixture of peppers, Provencal herbs) - to taste
- Black tea - 2-3 tsp.
- Thoroughly wash the semi-finished meat product under running water.
- Pour water into a saucepan, put allspice, bay leaf in it. Add salt, lay the beef tongue. Cook it until tender. This can take a long time.
- While the beef tongue is boiling, prepare the marinade with tea. It is done this way: put spices (allspice, cloves and laurel leaf) into the brewed tea. Put on the stove and boil for 2-3 minutes. Turn off.
- After the offal is ready. We need to clean it up quickly. It is best to do this using cold water. Having freed from the skin, put in the finished tea marinade. Let him lie there while you are busy with other work.
- Spread the pork neck meat on the table. Cut it in the middle to resemble a book. Not completely cut. Beat it off slightly, just to even out the thickness. Sprinkle with seasoning mixture and salt.
- Then place the bacon on the pork (in plates). Remove the marinated tongue from the marinade and also place it on the pork and bacon layer. It is very tight to wrap everything in a roll and pull it with twine or harsh thread.
- Take shape. It should be heat-resistant and, if possible, deep. Pour into it a small amount of tea marinade, which remained after marinating the pork tongue. Close the form with a lid. In its absence, cover well with foil.
- Place the dish in the oven. Heat it up to 200-220C. Bake for about 30-50 minutes. After this time, without opening the oven, leave the roll in it until it cools completely.
- Remove the roll form. Drain the remaining liquid, and put a press on the roll. Let it stand under the pressure for 10 hours (it is possible for the night).
Advice
- When preparing meatloaf, you should not choose thick meat. Such a piece is very difficult to fold and it will be worse to hold.
- Try to fold so that there are no air gaps in the roll. It is better to fix the edges well too. You can use skewers or toothpicks (wooden).
