Beef Peritoneum Roll

Beef peritoneum (flank) roll is a delicious meat dish. If you are fed up with chops and cutlets, and homemade ones demand to cook something unusual, then this roll is just perfect.

Cook: 3 hour

Servings: 8

Ingredients

Beef peritoneum – 1 Kilogram
Coarse sea salt – 2 Teaspoons
Ground Pepper Blend – 1 Teaspoon
Garlic – 7 Cloves

Directions

For this recipe, it’s best to choose a thin peritoneum. If you want a more dietary meal, then strip the meat from excess fat before cooking. Wash and dry the peritoneum.
Using a well-sharpened knife, make notches on the peritoneum in such a way as to cut through the film with fat. Rub with the pepper mixture, salt and crushed garlic. Roll up two rolls as one will take too long to bake.
Tie the rolls with thread and rub well again with pepper on all sides.
Place the rolls in a baking sleeve. Punch a hole in it so that hot air can escape freely. If you didn’t have sleeves, just wrap the meat in foil greased with vegetable oil.
Bake the rolls at one hundred and eighty degrees in the oven for about two to three hours.
Cooking time depends on the thickness of the peritoneum.

Bon appetit!

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