Rosto with vegetables — essentially a roast stuffed with vegetables. A very special recipe suitable for gatherings.

Ingredients:

Rosto cut of beef (roast beef)

2 cloves garlic

1/3 cup vinegar

1 tablespoon dried parsley

2 tablespoons fresh parsley, chopped

1/2 teaspoon curry powder

A pinch of dried ginger

A pinch of ground cumin

1/2 teaspoon seven-spice blend

Salt to taste

Corn (sweet corn)

Small diced carrot

Chopped olives

Capers (or extra olives), to taste

Preparation:

Put the vinegar, garlic and the rest of the spices in a blender and blend well until smooth.
Prick the meat all over with a knife, sprinkle with salt and rub it well.
Pour the spiced vinegar mixture over the meat and massage it in so the meat absorbs the flavors.
Begin stuffing the vegetables into the slits randomly, pressing them well inward until the rostо is filled with vegetables.
Leave the meat in the refrigerator for at least 6 hours or overnight.
Preheat the oven to 190°C (375°F). Line the bottom of a roasting pan with parchment paper, place the roast on it, cover with another sheet of parchment, then wrap tightly with aluminum foil.
Bake the vegetable-stuffed rostо on the lower rack for 1½ hours, then move it to the middle rack and bake for another 30 minutes.
Remove from the oven and leave it covered to rest for 30 minutes.
After the resting time, slice the roast thinly and serve with roasted vegetables or steamed vegetables and rice.
Pour the remaining pan juices over the sliced rostо when serving.

Recipe for Vegetable-Stuffed Rosto from a friend and chef on Shou Tabkhin Today:

Rasmiya Majdoub

Click the name Rasmiya to visit her page on our site and discover her wonderful recipes.

For more successful Rasmiya recipes, see Homemade Hamburger

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Vegetable-Stuffed Rosto

Prep checklist

Cooking notes