Rullapylsa

An Icelandic recipe I found in my "Breast Wishes" cookbook, raising money for breast cancer research. The cooking time is the week to brine the meat! Posted for ZWT #6...

• Ready In: 168 hrs 30 mins
• Serves: 12
• Yields: 1 rullapylsa

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

1. BRINE: In a large stock pot, boil brine ingredients for 20 minutes, then cool.
2. 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.
3. Boil meat gently in fresh water for 2 - 2 1/2 hours, then cool and refrigerate. Eat with fresh brown bread.