Trini Beef Roulade.


1 pound beef, seasoned and marinated.

3 ounces of parmesan cheese, grated.

1 tablespoon of low fat milk.

1 small egg.

1 and one quarter cup of panko bread crumbs.

1 teaspoon each of paprika, parsley, thyme and oregano.

2 teaspoons of grated garlic.

20 to 25 spinach leaves (Poi).

One half a cop of flour.


Step 1.

Slice the beef thinly then season and marinate for at least 3 hours.

Step 2.

Grate the cheese and set aside.

Step 3.

Place the beef on plastic wrap, fold and cover with the plastic wrap then pound the beef flat.

Step 4.

Add the cheese.

Step 5.

Then add the Poi spinach leaves.

Step 6.

Fold and tightly roll.  Wrap tightly with the plastic wrap and refrigerate for 1 hour.

Note:  Because the beef is more manageable we can skip adding tooth picks.

Step 7.

Add the paprika, parsley, thyme and oregano to the flour mix.

Step 8.

Roll the beef in the flour.

Step 9.

Dip in the egg and the milk mixture then roll in the breadcrumbs.

Preheat the oven for 10 minutes at about 180 degrees Celsius (350 degrees Fahrenheit)

Step 10.

Place the beef roulades on a greased baking tray and bake for about 30 minutes.

Allow to cool. 

Cut into 1 inch thick rolls.

Place cutlets on a serving plate and serve.

Note:  The cutlets may be served with any of your favourite sauces to add flavour.

See you soon with another recipe that’s all Trini or Trini at heart.

Ah gone! Well that’s it for another simple but extraordinary dish.  Enjoy