Ingredients
- 1.5-2 kg brisket,
- 0.75 tbsp turmeric,
- 1 tbsp. burning adjika,
- 1 tbsp. Dijon mustard,
- 1 tsp ground black pepper,
- 1 onion,
- salt - to taste,
- 1 carrot,
- 3 bay leaves,
- 5 cloves of garlic,
- 1 tbsp. a mixture of Mediterranean herbs.
Preparation
For the roll, we will choose a thin brisket without skin, preferably not too fatty. Let's prepare the spices for the inside.
Cut the brisket according to thickness, without cutting a little to the end. Let's unfold it like a book. Our brisket has become thinner, but larger in area.
Salt on both sides.
Apply hot adjika to the inside. We try not to overdo it, since the original adjika is a rather spicy seasoning.
Let's spread it over the entire layer.Add a little Dijon mustard grains and spread it too.
The thickness of our layer turned out to be approximately 1.5-2 cm.
Chop the garlic cloves finely and the carrots a little larger.
Spread the garlic and carrots evenly over the entire surface of the layer.
Sprinkle with turmeric.
Then a mixture of Mediterranean herbs.
Roll the roll tightly.
Secure with thread.
The roll turned out to be quite long, so I cut it in half. One half turned out to be lean, the other was fattier, but also with a good layer of meat.
Place the roll in a pan with water, add the onion and bay leaf, and add salt. Bring to a boil, remove the foam and then cook under the lid at low simmer for 2.5 hours.
Carefully remove the roll, cool and keep in the refrigerator for several hours.
We remove the thread with which we secured the meat.
The chilled roll holds its shape well and cuts well. We use it as a cold cut, as well as for sandwiches.
