1. INGREDIENTS (Serves 4–6)
- 1.2–1.5 kg beef (thinly sliced sirloin or flank)
- 200–300 g beef fat (thin strips of suet or marbled fat)
- 3–4 tbsp animal fat (tears from suet or cooking fat) or oil
- 4 garlic cloves, finely sliced
- 2–3 tsp coarse salt, 1 tsp cracked black pepper
- Optional: 1 tsp smoked paprika or chili flakes
- Charcoal or hardwood embers, or hot grill
- Long skewers for rolling
2. PREP & SEASON
- Lay beef slices flat and pat dry with a towel—this ensures crisp edges.
- Season generously with salt, pepper, and paprika if using.
- Arrange garlic slices and fat strips along one edge of each slice.
- Roll each meat slice neatly and thread onto skewers—tight enough to hold shape, loose enough for even cooking.
3. PREPARE THE FIRE
- Build a bed of glowing embers—no open flames, just steady radiance.
- Arrange embers to cook the meat rolls evenly, leaving space for turning.
4. GRILLING – TURN, SIZZLE, JUICE
- Place meat roll skewers over embers and savor the sizzle.
- Let cook for 4–5 minutes per side, rotating every few minutes to get even char and render fat.
- Optional basting: brush each roll with melted animal fat mid-grill to enhance juiciness and sheen.
5. REST, SLICE & SERVE
- Once deeply browned and cooked through, remove skewers and rest for 5 minutes—this keeps juices locked in.
- Slice into thick spirals or pull apart sections for sharing.
- Serve on a platter with:
- Grilled onions or sliced garlic for extra intensity
- Flatbread or crusty rolls to soak up juices
- Pickled vegetables or a fresh salad for brightness
- Strong black tea or robust ale to complement the rich meat
🔥 Tips
- Thin cuts roll best—they cook fast and hold together evenly.
- Fat is flavor—the strips inside melt, keeping meat tender from the inside.
- Patient grilling avoids flare-ups and ensures an even crust.
- Resting sets the tone—a short pause transforms moist meat into a juicy meal.
- Communal cutting—serve right from the platter for that rustic, shared experience.
