Rullapylsa
- Ready In:
- 168hrs 30mins
- Ingredients:
- 11
- Yields:
-
1 rullapylsa
- Serves:
- 12
ingredients
- 3 lbs beef flank steak, trimmed
- 2 tablespoons salt
- 1⁄4 teaspoon saltpeter
- 1 teaspoon allspice
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon clove
- 1 large onion, finely chopped
-
BRINE
- 4 liters water
- 2 cups salt
- 1 cup brown sugar
- 2 teaspoons saltpeter
directions
- BRINE: In a large stock pot, boil brine ingredients for 20 minutes, then cool.
- MEAT: mix all the seasonings and onion together and spread over meat. Roll tightly, like a jelly roll, and place in fine mesh netting, then place in cooled brine. Put a plate over the meat to hold it down and keep it covered in brine. Leave it in a cool place for 1 week.
- Boil meat gently in fresh water for 2 - 2 1/2 hours, then cool and refrigerate. Eat with fresh brown bread.
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RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>