Make it Naked

Roast Beef Roll-Ups

I meant it when I said I’d be back with more appetizers for our ongoing NYE celebration. This one is really fun. It’s an app for those meat-lovers in your life. It’s sort of like sushi… but not really at all. It’s cooked and there’s no rice. But it’s rolled, so there’s that. I cut this recipe out of a Rachel Ray magazine 5 years ago. Truth. I’m not really a packrat with 5 years of food magazines stacked in every closet, cabinet and corner of the house. In fact, I’m kind of the opposite of that. I have a fairly simple filing system I obsess over use in one of those clever accordion folders. It works, but sometimes things get lost, like this recipe. And then 5 years later I find it all wrinkled and torn, shoved in the bottom of the folder. As soon as I saw it I remembered how much I loved these and I needed to share them with you, like yesterday. Cucumber, red pepper and scallions are rolled tightly in sliced roast beef, browned and topped with a light, salty sauce. I added some horseradish because horseradish is to non-sushi rolls as wasabi is to sushi. With me? It added that quick-to-pass-I-just-burnt-my-nostrils sensation. I love that. You can really add anything you want to these rolls. Carrots, green peppers, hot peppers. Go for it. The original recipe served them along side rice. As a finger-food type appetizer, I decided against it. I like the idea of bringing a platter full of meat roll-ups to a party. They’ll be the star of the night, and so will you. Make it Naked’s appetizer party is continuing. See you tomorrow! Easy on the champagne. We’ve still got a few days. Roast Beef Roll-Ups (adapted from Rachel Ray) Ingredients: 1/3 cup beer (I used gluten free beer; you can also use broth) 1/4 cup tamari (or soy sauce if you’re not concerned with gluten) 6-12 thin slices of roast beef 3-6 scallions 1/2 a cucumber, sliced into long slivers 1/2 red pepper, sliced into long slivers Salt and pepper, to taste 1 tablespoon olive oil Directions: 1. Whisk together the beer and tamari in a small bowl. Set aside. 2. Lay one slice of roast beef flat. At one edge lay the cucumber, scallion and red pepper down and roll tightly as shown in the pictures above. Continue until all slices of roast beef are rolled. 3. Place all rolls in a shallow dish. Season lightly with salt and pepper and pour beer mixture over the rolls. Allow to marinate for 10-30 minutes. 4. In a large skillet, heat the oil on medium-high heat. Add the rolls and save the sauce to the side. Don’t overstuff the pan. You want to be able to move the rolls to brown each side. When each side is brown, remove from heat. 5. When all rolls are removed from the pan, add the sauce and heat for 2-5 minutes to warm through. Remove and set aside in a serving dish. 6. Slice each roll into 4-6 pieces. Set on platter and drizzle a bit of the sauce on top. Serve with remaining sauce and horseradish. Notes: 1. You can use toothpicks to help the roll stay together if they

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seem to be falling apart. The trick is to roll tightly and sear the “seam” first in the pan. 2. I got about 25 pieces from 6 pieces of roast beef. 3. These stay good for a while but do fall apart after sitting for a while so they’re best served the day of. Enjoy!

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Posted on December 29, 2012

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