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Roulade of Joviander topside prepared on the Big Green Egg

The Rouleau of Joviander topside, prepared on the Big Green Egg, is a culinary masterpiece with juicy meat and a flavorful preparation.

Ingredients

1units.itemsJoviander topside
8units.itemssprigs of rosemary
8units.itemssprigs of sage
8units.itemsgarlic cloves
1units.itemsbunch of chives
3units.itemsbanana shallot
1Madras curry
7Yogurt
Olive oil
Salt

Preparation

  1. Prepare the Big Green Egg as follows: 140°C, convEGGtor, drip pan, stainless steel grid.
  2. Remove the leaves from the rosemary and sage stems and put them together with the garlic, chives, banana shallot, turmeric, curry, and yogurt in the blender and blend until completely smooth.
  3. Slice the veal lengthwise to make as long a slice as possible, a few centimeters thick. Sprinkle both sides with sea salt and then spread the inside of the meat completely with the yogurt mixture, roll up the meat with the mixture on the inside.
  4. Tie up the meat with string and place it indirectly on the Big Green Egg for about 4 hours, until a core temperature of 53°C is reached. Brush the meat with a little oil every hour.