Aromatic and tender roulade with garlic is a classic dish and simply delightful. A roulade prepared according to this recipe is an excellent cold appetizer, and if served with a side dish, it becomes a perfect main course. Even those who do not like fat in principle do not refuse this roulade.
Fresh Beef Belly
2-3 lbs (belly with a meat layer)
Garlic
3-4 cloves
Black Pepper
1 tbsp (whole peppercorns)
Bay Leaf
1-2 leaves
Caraway Seeds
a pinch
Salt
To prepare the beef belly roulade, wash the fat well, dry it with a paper towel, and remove the skin.
Grate the garlic on a grater or crush it with a press. Finely grind the pepper and bay leaf in a coffee grinder or crush in a mortar. Thoroughly salt the fat on all sides, generously sprinkle with the mixture of pepper and bay leaf. Make longitudinal cuts on the fat and place the garlic in them.
Roll up the fat into a roulade and tie it with kitchen twine.
Place the roulade in an oven sleeve and tie it securely.
The key here is airtightness to prevent water from getting inside.
Submerge the roulade in the sleeve into a pot of water, cover with a lid. After it comes to a boil, simmer the roulade over low heat for about 2 hours.
Place the cooked beef belly roulade on a plate and let it cool. Serve the beef belly roulade as a cold appetizer with mustard, horseradish, etc. Enjoy your meal!