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The Brazilian Kitchen
by Leticia Moreinos Schwartz

Enrolado de Bife com Frango
Eronaria de Souza is from Goias, who grew up surrounded by yucca, pequi, guarana, turmeric, and all sorts of exotic foods. When I was hunting for recipes from this region, she told me about a meat stuffed with chicken, a specialty from Goias. At first, it seemed like an odd combination, but when I tasted it, I loved it. The roulade is slowly roasted and presents a spectrum of textures: crusty pulled meat around the edges and moist ground chicken stuffing packed with aromatic flavors in the center.
Makes 6 To 8 Servings


    • 1 flank steak (about 1½ pounds)
    • 2 teaspoons kosher salt, plus more for seasoning
    • freshly ground black pepper
    • 3/4 pound ground chicken
    • 2 scallions (white and green parts), finely chopped
    • 1 stalk celery, finely chopped
    • 1/2 red onion, chopped
    • 1/2 cup finely chopped yellow bell pepper
    • 1/2 cup finely chopped red bell pepper
    • 1 small carrot, finely diced
    • 4 cloves garlic, minced
    • 1/4 cup fresh chopped parsley
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon soy sauce
    • 1 chicken bouillon cube, grated into powder


1. Trim the fat and silver skin from the steak. Butterfly the meat, working across the grain. Season with salt and pepper. Set aside.

2. Place the ground chicken in a large bowl. Stir in the scallions, celery, red onion, bell peppers, carrot, garlic, parsley, 1 tablespoon of the olive oil, the soy sauce, and bouillon cube. Season with salt and pepper. Spread inside the flank steak, making sure to leave a 2-inch edge on all sides. Roll up, making sure to fold some steak over the ends to avoid ground meat from escaping. Tie the roulade with string, making a knot in 5 to 6 places. Wrap in plas- tic wrap and refrigerate for 1 to 2 days.

3. Bring the roulade to room temperature at least 30 minutes before proceeding. Preheat the oven to 225°F.

4. Warm the remaining 2 tablespoons of olive oil in a large skillet over medium to high heat. Add the roulade and cook, rotating every 2 minutes, until it forms a brown crust all over, about 8 minutes total. Transfer to a cutting board and let rest for about 10 minutes.

5. Wrap the roulade in aluminum foil. Place seam side up on a baking sheet on the center rack of the oven. Cook for about 2 hours and save any juices that accumulate. Remove from the oven and let rest for 15 minutes.

6. Open the foil, pour any juices into a bowl, and place the meat onto a cutting board. Using a serrated knife, cut the meat into 3/4-inch thick slices. Serve with the juices drizzled on top.

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