Sage and Onion Beef Roulade
Large pieces of meat can be smoked to medium-rare such as this sage and onion beef roulade that is then sliced to serve.
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, the butter is a key element in the filling.
The string is used to help it keep the shape and stop for springing apart while cooking or moving, but if placed on too tightly can create a bulging look when the meat cooks.
4 pound (2kg) beef roast
favorite beef rub
salt and pepper, to taste
2 onions, pealed and chopped
1/2 cup white wine
1 teaspoon ground sage
4 tablespoons butter
2 chunks hickory
Take the beef roast and start cutting 1 inch (2 1/2cm) from the base, as you slice roll the roast beef away so that you continue cutting a continuous evenly thickness long slice of meat.
Add the salt and pepper to both sides of the meat and leave to rest for 45 minutes for the salt to react with the meat.
In a small pot add the chopped onion, sage, white wine, and salt. Simmer until the onion becomes very soft and fully transparent.
Using a fork mash the cooked onion 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 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 butchers 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 1/2 hours until the temperature is your desired doneness.
Remove and rest for 10 minutes. Slice to serve.