Braised Australian Beef Roulade | Aussie Beef & Lamb Malaysia

Preheat the oven to 325°F (160°C).

Lay the beef flank steak flat on a clean surface and pound it to an even thickness.

In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.

Add mushrooms, carrots, and spinach to the skillet. Cook until the vegetables are tender. Season with salt, pepper, paprika, and thyme. Stir in parsley and remove from heat.

Spread the vegetable mixture evenly over the beef flank steak, leaving a small border around the edges.

Roll the beef tightly from one end to the other, securing it with kitchen twine or toothpicks.

In the same skillet, sear the roulade on all sides until browned, about 3-4 minutes per side.

Transfer the roulade to a baking dish. Pour beef broth and balsamic vinegar over the top.

Cover the dish with foil and braise in the preheated oven for 2 hours, or until the beef is tender.

Remove from the oven and let rest for 10 minutes before slicing.

Serve warm, garnished with additional parsley if desired.

Equipment Needed

Spice Level: