Large pieces of meat can be smoked to medium-rare such as this sage and onion beef roulade that is then sliced to serve. The beef is cut to an even thickness and then stuffed with an aromatic filling. Decoratively rolled, it is then smoked until your desired doneness.

Often the meat cuts selected to do this are fairly lean and utilize the filling to bring flavor, moisture, and fat to the recipes. In this case, butter is a key element in the filling.

The string is used to help it keep the shape of the roll and stop it from springing apart while cooking or moving. However, if the string is tied on too tightly it can create a bulging look when the meat cooks. So tie the string with a firm but with a light hand.

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A smoked sage and onion beef roulade sits on a wooden cutting board.

Let the roulade rest for at least 10 minutes before slicing and serving.

A raw sage and onion beef roulade tied with twine, sitting on a white cutting board.

Tie the roulade tightly enough so that it doesn’t come apart, but loose enough that it doesn’t bulge and lose the fillings.

A single slice of the sage and onion roulade, showing the swirl, sitting on a white plate with peas and mashed potatoes.

Serve the roulade with your favorite side dishes, like peas and mashed potatoes.

A smoked sage and onion beef roulade, with a few slices taken from it, and resting on a wooden cutting board.

You can smoke the sage and onion roulade to your desired doneness, anywhere from rare to well-done.

Sage and Onion Beef Roulade Recipe

Saffron Hodgson

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Large pieces of meat can be smoked to medium-rare such as this sage and onion beef roulade that is then sliced to serve.

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Preparation 30

Cook 3

Ready in 3 30

Servings Servings

CourseDinner

InfluenceGlobal

DifficultySeasoned

MethodSmoke

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Ingredients

4 pounds beef roast
salt and pepper to taste
2 yellow onions chopped
1 teaspoon ground sage
1/2 cup white wine
4 tablespoons butter
favorite beef rub to taste

Equipment

smoker
2 chunks hickory

Directions

Take the beef roast and start cutting 1-inch (2 1/2cm) from the base. As you slice, roll the roast beef away from you so that you continuously cut an even thickness of the meat.
Season the beef with salt and pepper; rest for 45 minutes for the salt to react with the meat.
In a small pot add the chopped onions, sage, and white wine. Simmer until the onions become very soft and fully transparent.
Using a fork, mash the cooked onions and sage with the butter until relatively smooth. Leave to rest until the beef is ready.
Preheat the smoker to 225 degrees F (107 degrees C).
Lay the beef flat on a chopping board. Evenly spread with the sage and onion mixture, leaving a gap at the end that you plan to finish the roll at.
Start gently rolling the beef, if done too tight the filling will be squeezed out. When rolled sit stably on the join.
Layout lengths of butcher's string to evenly cover the beef roulade. Place the meat on the string then evenly tie each piece of string firmly but not too tightly. When ready lightly sprinkle with the beef rub.
Place the roulade in the smoker, this can be done directly on the rack or in a roasting pan. Cook for 3 hours but start checking the internal temperature at about 2 ½ hours until the temperature is your desired doneness.
Remove and rest for 10 minutes. Slice to serve.

Nutritional Information

Calories: 482kcalCarbohydrates: 3gProtein: 44gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 172mgSodium: 231mgPotassium: 806mgFiber: 1gSugar: 1gVitamin A: 206IUVitamin C: 2mgCalcium: 48mgIron: 5mg