Ingredients

Title Value
1. Flank 1.3 Kg
2. Prunes 150 Column
3. Fat 100 Column
4. Black pepper taste
5. Salt taste

Cooking

1. Stage

Wash the flank or it is also called undercoat, rinse, dry with a paper towel. Rub with salt and pepper on both sides.

1. Stage. Wash the flank or it is also called undercoat, rinse, dry with a paper towel. Rub with salt and pepper on both sides.

2. Stage

Put washed pitted prunes on top of the meat. Roll up and tie up with a thread.

1. Stage. Put washed pitted prunes on top of the meat. Roll up and tie up with a thread.

3. Stage

On top of the roll, put the finely chopped lard and place everything in the baking sleeve. Bake at 160 degrees for about 2.5 hours.

1. Stage. On top of the roll, put the finely chopped lard and place everything in the baking sleeve. Bake at 160 degrees for about 2.5 hours.

4. Stage

Remove the fat from the roll, remove the thread as well, cut into portions and serve. Better serve cold.

1. Stage. Remove the fat from the roll, remove the thread as well, cut into portions and serve. Better serve cold.

5. Stage

Bon Appetit!!!

6. Stage

Flank roll with prunes is tasty, juicy, piquant and satisfying. Cooking such a roll is not too difficult, pork, beef and even flank of elk or deer are suitable for cooking. such a roll can be served immediately after cooking, but when cold it will be more delicious, it will also fit perfectly with any side dish, in its pure form as an appetizer or as a sandwich.