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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 776)~81% of the text changedremovedadded
1,5 kg slagside av okse (tynnbringe med svor/hinne) (bankes med baksiden av en øks og deles etter bindevevet). 1 kg oksekjøtt av bogen (skåret langs trevlene og banket litt). 300 g flesk i strimler. 1 ss salt (til krydderblandingen). 1 ss sukker. 1 ss finhakket løk. 1 ts salpeter (kan sløyfes). 1 ts pepper. 1 ts ingefær. saltlake til nedlegging (nok til å dekke rullene). Bank slagsiden Slagsidene, som benyttes hertil, bankes litt med baksiden baken av en øks, del den deles op efter bindevevene i 2–3 deler etter bindevevet og skjær opp 2—3 deler, skjæres op i passende stykker til ruller.. Bland salt, sukker, finhakket løk, salpeter, pepper og ingefær godt sammen.. Legg stykker, fylles med kjøtt av bogen, som er skåret langs langsmed trevlene og lett banket, er banket litt, dette legges lagvis med fleskestrimler fleskestrimler. Kjøtt og flesk legges på den halve siden side av det tilskårne skinnet. Strø litt av krydderblandingen mellom skinn. — 1 spiseskje salt, 1 spiseskje sukker, 1 spiseskje finhakket løk, 1 teskje salpeter, 1 teskje pepper, 1 teskje ingefær blandes sammen og strøes mellem hvert lag.. Legg den andre halvdelen lag. Den annen halve side av skinnet over og sy rullen legges over, rullene syes sammen med sterk lintråd.. Legg rullen i saltlake lintråd og ligger i 8–14 dager.. Sy saltlaken 8—14 dager. Når rullen skal kokes, er det sikrest å sy den inn i et stykke rent tøy, legg tøi; den settes over i kokende vann og la den koke 2–2 1/2 koker 2—2½ time etter størrelsen.. Legg efter størrelsen. Når den ferdigkokte rullen er kokt, legges den i presse; press; i mangel av rullepresse brukes to spekkefjøler benytter man 2 spekkefjeler med press på. La den ligge på; ligger i pressen ett døgn.. 1 døgn. Kraften hvori rullen er kokt i brukes kokt, benyttes til erte- og grynsuppe.

Note on Modernised

Mengdeangivelser er omregnet til moderne mål (spiseskje/teskje beholdt), saltpeter er angitt som valgfritt (kan sløyfes eller erstattes med nitritt-holdig salt). Fremgangsmåten er delt i nummererte trinn. Saltlaken er presisert som en vanlig kjøttlake, siden originalen forutsetter kjent laketype.

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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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