Pancetta Wrapped Beef Scotch

March 11, 2017

Some things are just so simple. Good food can easily come from good ingredients. Smokey pancetta, earthy oregano pesto, sweet caramelized onions. We're pretty set after that. Enjoy this double meat combination with any starchy vegetable. 

 Tools

- Roasting dish

- Oven 

- Frying pan

- Cooking Twine - 100% cotton!

- Sharp knife

- Blender

- Paper towels

 

Ingredients

- 1.5kg Beef Scotch

- 250g sliced pancetta 

- 1 Bunch Italian parsley, bottom inch of stalks removed

- 1 Handful Fresh Oregano

- 3 Tbsp Dried Oregano

- 1 Clove of garlic

- 1/4 cup white wine vinegar

- 1/2 cup olive oil

- 3 large onions, finely sliced

- Balsamic Vinegar

- Salt 

- Pepper

- Oil for frying - Rice bran, 

 

Method

Preheat oven to 190 celsius.

 

Blend Oregano, Garlic, Parsley, White wine vinegar and oil. If you haven't got a blender, you can mince the solid ingredients by knife or by pestle and mortar, stir through vinegar thoroughly, then the oil. Salt and pepper to taste.

 

Dry off your beef with paper towels. Salt the beef and leave to rest for a few minutes. This should extract some moisture to the outside of the beef, making it glossy. Pat it down to dry it again. 

 

Heat a frying pan up to scorching, add a couple of lugs of rice bran or other high-smoke point frying oil. Brown the beef on all sides. Remove from the pan, to a chopping board, leave the juices.
 

Arrange butcher strings on a new chopping board, - about 1 string to go right around the beef. On top of that, arrange the pancetta on top of the butcher strings.

 

Pepper the beef and place on top of the pancetta. Wrap the pancetta around the beef and bind it with the butcher string. Do this until complete, and then tie once around the beef, across all the other strings. Put in an oiled oven tray.

 

Roast in preheated oven for 50 minutes.

 

Saute the onions in beef juices until soft and browning, then add a cup of water and 1/4 cup of balsamic vinegar. Reduce until frying again. Continue this process until colour darkens and onions become mushy - if you've got the patience, continue this until the beef is cooked.

 

When cooked, serve with a suitable starchy accompaniment.

 

Enjoy!

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