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Beef Roll (Okserull)

Erken's okserull from 1914: beef flank is layered with shoulder meat and strips of pork, seasoned with salt, sugar, onion, saltpeter, pepper and ginger, sewn shut, cured 8–14 days in brine, boiled 2–2.5 hours in a cloth and pressed for a day. The stock is used for soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 642 (falt i det fri)

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About the dish

From the chapter on butchering in "Stor kokebok" (1914), where Erken reviews the various ways of preserving meat after slaughter. Beef roll is a classic household method for using the flank (thin brisket) of the ox.

How to make it

  1. 1

    Prepare the flank

    Pound the flank a little with the back of an axe, divide it into 2–3 pieces along the connective tissue and cut suitable pieces for rolls.

  2. 2

    Mix the spices

    Mix the salt, sugar, finely chopped onion, saltpeter, pepper and ginger together well.

  3. 3

    Add the filling

    Lay the shoulder meat, cut along the grain and lightly pounded, in layers with the pork strips on one half of the trimmed skin. Sprinkle a little of the spice mixture between each layer.

  4. 4

    Roll and sew shut

    Fold the other half of the skin over and sew the roll shut with strong linen thread.

  5. 5

    Cure in brine

    Place the roll in brine for 8–14 days.

  6. 6

    Boil the roll

    Sew the roll into a piece of clean cloth, place it in boiling water and let it boil 2–2 1/2 hours depending on size.

  7. 7

    Press

    Place the boiled roll in a press; if you have no rolling press, use two larding boards with a weight on top. Leave it in the press for a full day.

  8. 8

    Use the stock

    The stock the roll was boiled in is used for pea and barley soup.

Changes from the original

Quantities are converted to modern measures (tablespoon/teaspoon kept), and saltpeter is noted as optional (may be omitted or replaced with nitrite-containing salt). The method is broken into numbered steps. The brine is specified as an ordinary meat brine, since the original assumes a known brine type.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 642) → 1949 (korrekturlest, s. 776)~39% av teksten endretfjernetlagt til
Slagsiderne, Slagsidene, som benyttes hertil, bankes litt med baken av en øks, deles op efter bindevævene bindevevene i 2—3 dele, deler, skjæres op i passende stykker, fyldes fylles med kjøt kjøtt av bogen, som er skaaret skåret langsmed trevlerne trevlene og er banket litt, dette lægges legges lagvis med fleskestrimler. Kjøt Kjøtt og flesk lægges paa legges på den halve side av det tilskaarne skind. tilskårne skinn. — 1 spiseske spiseskje salt, 1 spiseske spiseskje sukker, 1 spiseske spiseskje finhakket løk, 1 teske teskje salpeter, 1 teske teskje pepper, 1 teske teskje ingefær blandes sammen og strøes mellem hvert lag. Den anden annen halve side av skindet lægges skinnet legges over, rullerne rullene syes sammen med sterk lintraad lintråd og ligger i saltlake saltlaken 8—14 dage. Naar dager. Når rullen skal kokes, er det sikrest at å sy den ind inn i et stykke rent tøi; den sættes settes over i kokende vand vann og koker 2—2 1/2 2—2½ time efter størrelsen. Naar Når den er kokt, lægges legges den i pres; press; i mangel av rullepresse benytter man 2 spekkefjæler spekkefjeler med pres paa; press på; ligger i pressen 1 døgn. Kraften, Kraften hvori rullen er kokt, benyttes til erte- og grynsuppe.

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Frequently asked questions

Which part of the ox is used for beef roll?
The flank (thin side) is used as the outer skin/wrapper. It is pounded a little with the back of an axe, divided along the connective tissue into 2–3 pieces, and filled with shoulder meat cut along the grain, layered with pork (cured strips).
What does the spice mixture consist of?
1 tablespoon salt, 1 tablespoon sugar, 1 tablespoon finely chopped onion, 1 teaspoon saltpeter, 1 teaspoon pepper and 1 teaspoon ginger are mixed together and sprinkled between each layer of meat and pork.
How long should the roll cure in brine, and how is it boiled?
The rolls are sewn shut with strong linen thread and cured in brine for 8–14 days. Before boiling it is safest to sew the roll into a piece of clean cloth, and it is set into boiling water.

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