Rollo de Carne

Ingredients

• 1.13 kg (2½ lb)lean minced beef
• 1 bunchparsley leaves
• ½red pepper
• ½green pepper
• ½red or white onion
• 3spring onions
• ½ tspground black pepper
• ¾ tbspsalt
• to tasteground cumin
• ¼ tspdried oregano
• ¼ tspdried thyme
• 1carrot
• to tastesliced olives
• to taste (optional)capers
• as neededplain flour
• reserved from the vegetablesvegetable liquid
• 355 ml (12 fl oz)light beer
• 60 ml (¼ cup)red wine
• 300 ml (1¼ cups)water or beef stock
• 1 tbsptomato purée
• 70 gpanela
• 2 tbspcornflour, mixed with a little water
• 1 tbsphoisin sauce
• 1 tbspreduced-salt soy sauce
• ½ tspchicken or beef stock powder
• to tastesalt and pepper

Instructions

1. 1

   Prepare the carrot

   Cut the carrot into long, fairly thin strips and set aside for the filling.

2. 2

   Chop the vegetables

   Cut the onion, spring onions and peppers into medium-sized pieces.

3. 3

   Blend the vegetables

   Put the chopped vegetables and parsley leaves in a food processor, chopper or blender. Process until well combined.

4. 4

   Strain the mixture

   Pass the blended mixture through a sieve, pressing it with a wooden spoon to extract the liquid. Keep the liquid for the sauce.

5. 5

   Season the beef

   Combine the solids left in the sieve with the minced beef. Add the oregano, thyme, cumin, salt and pepper, then mix thoroughly with clean hands.

6. 6

   Shape the rolls

   Dust a clean work surface with flour and flatten the beef mixture on it. If it is too sticky to handle, work in flour a little at a time. Arrange the carrot strips, sliced olives and optional capers over the meat, either across the middle or towards one end, then roll it up. Shape it with your hands, using more flour as needed, and make two rolls so they are short enough to fry evenly.

7. 7

   Brown the rolls

   Heat enough oil in a frying pan to fry the rolls. Brown them on all sides.

8. 8

   Wrap in foil

   Remove the rolls from the pan and wrap each one securely in several layers of aluminium foil, closing the ends tightly so liquid cannot get in.

9. 9

   Cook the rolls

   Put the wrapped rolls in a pot with enough water to cover them and bring it to the boil. Reduce the heat to medium and cook for one hour, turning them halfway through.

10. 10

    Rest and slice

    Remove the rolls from the water and leave them to rest for a few minutes. Carefully unwrap them, taking care with the hot foil, then rest for at least 10 minutes. Slice with a sharp knife into medium-thickness rounds and serve with sauce, rice, salad or vegetables.

11. 11

    Start the sauce

    Add the reserved vegetable liquid and beer to a saucepan over the heat.

12. 12

    Melt the panela

    Add the panela and let it begin to dissolve. Stir in the tomato purée until it has dispersed.

13. 13

    Season the sauce

    Add the wine, soy sauce, hoisin sauce, water or stock, stock powder, salt and pepper.

14. 14

    Thicken the sauce

    Stir in the cornflour mixture thoroughly, avoiding lumps, and adjust the seasoning to taste. Bring the sauce to the boil, then reduce the heat to medium-low and simmer until thickened.

What is Rollo de Carne?

Rollo de Carne means meat roll: seasoned minced beef is flattened, filled, rolled and sliced for serving. This Colombian-style version brings herbs and vegetables into the beef, then pairs it with a sweet-and-savoury sauce.

The method's vegetable purée does double duty, flavouring the meat solids while providing liquid for the sauce. That helps tie the savoury slices and the panela-sweetened topping together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 22g protein, 15g carbs, 15g fat.

The beef supplies most of the protein and fat, while panela, flour and the sauce ingredients contribute carbohydrates. Serve a slice or two with salad or vegetables, and choose a moderate portion of rice to balance the plate.

Build flavour into the beef

Vegetable base: blending the peppers, onion, spring onions and parsley makes a fine mixture that is easy to combine with the minced beef. Straining separates the solids for the filling mixture from the liquid reserved for the sauce.

Herbs and spice: oregano, thyme and cumin season the beef without obscuring its flavour. Mix them in evenly before shaping so each slice is well seasoned.

Roll and fill without fuss

Carrot strips: cut them long and fairly thin so they sit neatly inside the roll. Olives and optional capers add salty accents to the filling.

Shaping: flour the work surface and use a little more flour on the beef if it sticks. Making two shorter rolls, as the method suggests, makes them easier to brown and handle.

Cook gently, then rest

Browning: turn each roll so it colours on all sides before wrapping. This step gives the outside a browned finish; the rolls then cook through in water while sealed in foil.

Doneness and slicing: the method calls for an hour of cooking, with the rolls turned halfway through. Rest them for at least 10 minutes before slicing so they are easier to cut cleanly.

Make the sweet-and-sour sauce

Sauce base: the reserved vegetable liquid and light beer are combined with panela, tomato purée, wine and the two sauces. The panela brings sweetness, while soy sauce and hoisin contribute savoury depth.

Thickening: stir the cornflour mixture in well before the sauce simmers. Keep the heat at medium-low once it boils, and cook until it thickens to a coating consistency.

Serve it as a meal

Slice the rolls into medium-thickness rounds and spoon the sauce over them. Rice is a straightforward accompaniment, while salad or vegetables add freshness and contrast.

For a tidy presentation, arrange the slices on a platter and serve extra sauce alongside. This also makes it easy for everyone to choose how much sauce they want.

Recipe notes & tips

• Squeeze the vegetable mixture over a bowl so you can keep all the liquid for the sauce.
• Use clean hands to mix and shape the beef evenly.
• Keep the carrot strips slim so they do not make the rolls difficult to close.
• Seal the foil firmly at both ends before cooking the rolls in water.
• Stir the cornflour mixture once more before adding it to the sauce.

Variations

• Use beef stock: choose it instead of water for a fuller-tasting sauce.
• Add more capers: include extra for a sharper, saltier filling.
• Change the olives: use green or black sliced olives according to preference.
• Adjust the herbs: increase the oregano or thyme slightly for a more herbal flavour.
• Serve with vegetables: pair the slices with cooked vegetables instead of rice.

Common mistakes to avoid

• Skipping the straining: keep the vegetable liquid for the sauce and use the solids in the beef mixture.
• Adding too much flour: work it in gradually so the beef stays manageable rather than dry.
• Making one very long roll: shape two shorter rolls so they are easier to brown evenly.
• Leaving foil ends open: seal them tightly to keep cooking liquid out.
• Slicing too soon: rest the rolls for at least 10 minutes before cutting.
• Adding cornflour lumps: stir the mixture thoroughly into the sauce before simmering.

How to store

Refrigerate leftover slices and sauce in separate airtight containers and use within 3 days. Reheat gently in a covered pan with a little sauce or water until piping hot.

Frequently asked questions