Festive Beef Roll served with curly fries and salad

Festive Beef Roll served with curly fries and salad


1 kg beef brisket
Montreal steak seasoning
dried rosemary leaves
2 stalks leek, trimmed ends, cut into 3 parts
2 medium purple carrot, peeled
2 stalk chili, de-seeded
1 pack enoki, trimmed ends
cooking twine, for tying



1. Wash & pat dry beef brisket. Slice into pieces of about 1cm thickness, score it for easier marination and rolling.

2. Marinate the sliced beef with Montreal steak seasoning & rosemary leaves sufficiently on both sides. Set aside.

3. Julienned the leek, carrot and chili.

4. Place the enoki mushroom and julienned vegetables on the marinated beef before rolling up. Repeat as you join the sliced beef together.

5. Once done, use cooking twine to tie up the rolled beef securely.

6. Place the rolled beef on a wire rack, brush some olive oil on it. (If you have remaining vegetables/beef, you can cook it together by drizzling some olive oil)

7. Roast it in a preheated oven at 140°C fan forced (or 160°C top/bottom heat) for about 45mins. Half way through baking, turn bottom upwards. (adjust temp/timing according to your oven so as not to overcook the beef)

8. Once done, remove from the oven and rest for about 5 to 10 mins before cutting and serving with cherry tomatoes salad and curly fries.

Recipe & Images by @bakingtaitai (IG)