Which cut of beef is best to flatten out and make a roulade with?
By Arcanum
Lisa Featherby, Gourmet Traveller food editor, answers:
Last year, we ran a recipe from Journal Canteen’s Rosa Mitchell for falsomagro, a classic Sicilian stuffed beef roll. Generally, I would recommend using another cut of meat for a stuffed and rolled dish, but this recipe with beef turned out fabulous. We suggest using beef girello, which will need to be butterflied (you could ask your butcher to do this for you), and is then stuffed and cooked for about 1-1½ hours.
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