Vegetable-Stuffed Rosto

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
• For more successful Rasmiya recipes, see Homemade Hamburger

Method

1. Place the vinegar, garlic, and the rest of the spices in a blender and blend well until you obtain a smooth mixture.
2. Pierce the meat with a knife on all sides, sprinkle salt on the meat and rub it well.
3. Apply the spice mixture to the meat and massage it until it absorbs the mixture.
4. Begin inserting the vegetables into the pierced openings randomly and press firmly inward until the rosto is stuffed with vegetables.
5. Leave the meat in the refrigerator for at least 6 hours or overnight.
   Timers: 360 min
6. Preheat the oven to 190°C and line the bottom of the baking pan with parchment paper; place the piece of meat, cover it with another sheet of parchment, then wrap well with aluminum foil.
7. Put the vegetable-stuffed rosto in the oven for an hour and a half on the lower rack, then move it to the middle rack for half an hour.
8. Remove it from the oven and leave it aside for half an hour covered.
9. After the half hour, slice it into thin slices and serve with grilled vegetables or steamed vegetables and rice.
10. Pour the remaining meat juices over the slices of vegetable-stuffed rosto when serving.
11. Rasmia Majzoub
12. For more of Rasmia's successful recipes, see homemade hamburger.