rul

Name: RUL
Prep time: 30 min
Cook time: 3 h
Yield: 4
Cuisine: American
Ingredients: 1 - beef flank steak; - onions; - salt and pepper( to taste); - ginger

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Long before the inventions of today's modern cooking devices, this was a common method for cooking flank steak, according to Grandma's hand written notes in her cookbook The flank steak is a beef steak cut from the abdominal muscles or butt of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. This steak is lean, boneless and flavorful. Carve across the grain into thin slices after cooking

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yield 4 to 6 Servings

prep time 30 Min

cook time 3 Hr

method No-Cook or Other

Ingredients For rul

1

beef flank steak
onions
salt and pepper( to taste)
ginger

How To Make rul

1
Trim meat from the skin. Cut skin in rectangular pieces, about 7 x 12 inches (You may sew smaller skins together to make big enough)

2
Cut meat into strips and lay lengthwise on the skins Season generously with salt, pepper, onions and ginger
3
Fold skins over meat so edges meet and sew up sides and ends. Wind tightly with cord.
4
Before placing into salted boiling water, prick all over with a sharp fork Prick frequently during first 15 minutes of boiling
5
Boil slowly until tender, 2 or 3 hours After removing from kettle, cool under a heavy weight. Slice rather thin to serve
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