"Beef Roast Rouladen Brisket is a Savoury with its Flavours is Sure to Please as your Next Ticket!"

Ingredients:

-Meat:

6 lbs beef brisket, cut along its thickness to a 3/4" thick slab. In order to make 2 rolled rouladens, stuffed with veggies with its marinade baste both on the inside and outside. Remember to use some meat tenderizer by lightly sprinkling on either side, and pound with a mallet thoroughly to further flatten and mark the surface and set to cover for 2 hrs. at 5 deg C in the fridge. Proceed with other ingredients to prepare and construct the rouladen or roast.

-Baste (sautee):

1/2 c canola oil (salted)

4 tsp basel

4 tsp sage

4 tsp rosemary

1 tsp blk pepper

2 tsp salt

2 tsp lemon oil (natural)

6 tsp chilli oil (get it from your Oriental foodstore)

2 large onion (minced finely)

4 tblsp garlic (minced finely)

Instructions: melt butter over MED heat and sautee lightly the herbs & condiments and essences. Remove from heat promptly after the flavour essences have bled into the oil as a marinade (3/4 c).

-Stuffing (Veggies)

6 bell peppers (red, green and yellow) (julienned)

9 kumquats (julienned)

2 c 1:1 leeks:potatoes (chopped)

2 onions (chopped)

4 tblsp butter

1 tsp blk pepper

1 tsp salt

Instructions: Prep the veggies beforehand and lightly sautee over LO heat and immediately remove to a bowl to cool before layering or stuffing the rouladen.

Construction of the Rouladen: In order to make 2 rolled rouladens, stuffed with veggies with its marinade baste both on the inside and outside. Remember to use some meat tenderizer by lightly sprinkling on either side, and pound with a mallet thoroughly to further flatten and mark the surface and set to cover for 2 hrs. at 5 deg C in the fridge. Proceed with other ingredients to prepare and construct the rouladen or roast. Rub thoroughly the inside and outside of the two brisketed slabs as cut previously, and layer evenly the stuffing of veggies evenly, the taking one side roll gradually into itself the rouladen and secure with string to truss and hold in place [see: e. g. Betty Crocker (R) cookbook for method and instructions in the roast section] and proceed to roast on a rack with a drippings pan underneath at 165 deg C for 55 mins until stuffing is cooked and the meat browned. Collect the drippings below the roasting rack from the oven and formulate with gravy mix from the packet [e. g. Knorr(R)] and serve in a gravy boat on the side.