Australian Butchers' Guild
- Meat Beef
- Cut Topside
Tender beef wrapped around enoki mushrooms and carrot, encased in natural caul fat for exceptional flavour and juiciness. A gourmet, ready-to-cook dish that's perfect for poaching in red wine or pan frying in garlic butter. Recipe by ABG Ambassador Brett Laws
Ingredients
| Ingredients | Comments | 10 Units | 20 Units | 40 Units |
| Topside Schnitzel | 100mm wide x 200mmlong | 10 | 20 | 40 |
| Enoki Mushroom | Remove root end | 2 bunches | 4 bunches | 8 bunches |
| Carrot | Sliced Julienne | 2 | 4 | 8 |
| BBQ Sauce | Swap out for other | |||
| Caul Fat - pieces | Wash prior to use | 10 | 20 | 40 |
| Fresh Thyme | Garnish | |||
| Elastic Loops | 20 | 40 | 80 |
Preparation
Butcher Instructions:
Preparation:
- Slice topside schnitzels flatten and cut100mm wide x 200mm length
- Carrots - peel and Julienne carrots thinly
- Enoki Mushrooms - remove root end if present
- Wash Caul Fat and cut into pieces large enough to wrap olive
Construction:
- Lay schnitzels out flat
- Brush barbeque sauce onto schnitzels.
- Place 6 slices of carrot, top and tail 8 stalks of enoki mushrooms ontop of schnitzel, show enoki mushrooms poking out of either end.
- Roll topside into a log.
- Brush barbeque sauce over top of beef olive.
- Place caul fat over and around beef olive.
- Hold together with 3 elastic loops.
- Garnish with fresh thyme
Butcher tip: Use a marinade or dijon mustard to change up the flavours.
Customer Instructions:
Bake for 20 minutes in a 180-degree preheated oven poached in a red wine or pan fry in garlic butter basting the beef olive and turning frequently until cooked.