Chef Rommel Desousa's Recipe for Choriz-Beef Roulade

Chef Rommel Desousa of Pepper’s Gourmet Cuisine makes a beef roulade that combines the heartiness of beef strips, with bacon and choriz in a single dish. Each slice of beef undercut is packed with a strip of bacon and choriz sausage, then carefully rolled and marinated in vinegar and salt for 3-4 hours. The chunky rolls are then cooked with finely chopped ginger, garlic, onions and tomatoes — a rich and aromatic affair. More on Goan Catholic traditions, and the week of Purumentache here.

RECIPE: Chef Rommel Desousa's Choriz Beef Roulade

Ingredients
7 undercut beef slices
7 strips of bacon
7 choriz sausage
2 onions, sliced thin
3-inch piece ginger, cut into matchsticks
1 tsp ginger, chopped fine
1 tsp garlic, chopped fine
1 tomato, finely chopped  
1 large onion, finely chopped 

Method
Pack each slice of undercut with sausage meat, 1 bacon strip, a few onion slices and 1 ginger matchstick, before sealing into a roll.
Make as many such rolls as you wish to serve.
Soak these meat rolls in 2 tbsp vinegar and 1 tsp salt for 3-4 hours.
Fry 1 tsp ginger and 1 tsp garlic, freshly chopped into fine bits, in a pan.
Add 1 large finely chopped onion.
Add 1 finely chopped tomato.
Add the beef rolls into the pan and cook on medium heat for 30-minutes.
Serve hot with bread.

Banner image credit: Frugalhausfrau.com

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