A festive rolled beef roast stuffed with hard-boiled eggs, carrots, and green beans, sliced to reveal a colorful pinwheel pattern, served cold or warm.
Ingredients
1.5kg beef flank, butterflied flat
4 hard-boiled eggs, peeled
2 carrots, blanched whole
100g green beans, blanched
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
Salt and pepper
2 tbsp oil
Instructions
1Butterfly beef flank and pound to even thickness. Season with garlic, cumin, paprika, salt, and pepper.
2Lay hard-boiled eggs in a line down the center. Place carrots and green beans alongside.
3Roll the beef tightly around the filling. Tie firmly with kitchen twine at 3cm intervals.
4Sear the roll in oil on all sides until browned.
5Roast at 170°C (340°F) for 1.5 hours until beef is tender.
6Rest 15 min, remove twine, slice into 2cm rounds revealing the colorful pinwheel pattern.
Did You Know?
The beauty of enrollado is in the cross-section — Bolivian cooks compete to achieve the most perfectly centered egg spiral.