Alosed Beef

( Serves 120 as a side dish, 60 as a main course )

Original Take lyr of beef; cut hem in lechys. Lay hem abrode on a bord. Take the fatte of motyn, or of beef, herbys & onions hewyn togefyr, & strew hit on the leches of beef with poudyr of pepyr & a lytyl salt, & roll hit up therynne. Put hem on a broch; rost hem.
My version
  • 112 good sized 1/8 to 3/16 thick slices of rare or raw beef
  • 3 lbs Beef fat, ground or processed fine
  • 2 lbs butter cut small, or softened
  • 5 tbs chopped garlic
  • 2 tbs chopped parsely
  • 5 large onions, medium dice (about 4 - 5 cups)
  • 2 tsp whole dried sage, rubbed & crumbled
  • 2 tsp pepper
  • 1 tbs Kosher salt

Lay out all the pieces of beef on a board Mix all the rest of the ingredients together until well incorporated.
Spread the filling mixture on the beef pieces, and roll them up tightly.
Lay them in a baking pan, cover the pan with foil, and cook at 350 degrees for a half hour to 45 minutes.
Remove the foil, and cook for 15 minutes more to brown, turning once.
Dish them up, and serve them.

Notes My mistake was to use deli roast beef, cut thick. This was supposed to be a time saver, it was a budget breaker. Next time I'll use a nice bottom round, and slice it myself.

Regardless, even though I forgot to cover these when cooking, and so they really dried out, these were the hit of the night. I got more compliments on this than anything... "Man, I really liked that medieval Negimaki stuff, wow!"
For the beef fat, I used the trimmings from the roast in the third course

--I guarantee that these will be appreciated, although you may want to plan two rolls per head, instead of one, as I have. In which case this recipe should be doubled.
This was actually a side dish, so I planned as above.
These can be made 2 or 3 days ahead of time and kept refridgerated. I think they will do well frozen well ahead of time, but I did not try that. (This was one of the recipes I meant to do ahead of time, but did not have the resources to do so.)

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