Photo: Lily Banse
Ingredients
- 5 pounds fresh flank of beef
- coarse sea salt
- black pepper
- 1 cup cracker crumbs
- 1 teaspoon summer savory
- 1 tablespoon butter
- cold water
Directions
1
Wipe the beef with a damp cloth and season well with salt and pepper.
2
If one part of the meat is thicker, trim it and lay the cut pieces on the thinner parts.
3
In a bowl, mix the cracker crumbs, summer savory, butter, salt, pepper, and enough cold water to moisten the cracker crumbs.
4
Spread the dressing over the beef, roll it up tightly, and tie it with string.
5
Wrap the rolled beef in a cloth and place it in a stew pan.
6
Cover the beef with boiling water and bring it to a boil.
7
Reduce the heat to a simmer and cook for 5 hours.
8
Allow the meat to cool partially in the cooking water.
9
Once nearly cold, remove the cloth but keep the strings tied.
10
When completely cool, slice the beef into tender rounds.