Ingredients
Equipment
Method
Make eggwash
- Crack your egg, and beat it together with the milk. Set aside.
Preparing the ground beef
- Add the ground beef, parsley, sambal, nutmeg, and salt and pepper (to taste) to a bowl. Mix it all together, making sure everything is thoroughly combined.
- Divide the ground beef into four even pieces, and roll them in logs.
Preparing the top round
- You can ask your butcher to slice the top round, or you can slice it yourself, length-wise.
- Put a thin slice between two sheets of plastic wrap, and pound it out with a mallet. Make sure you don't end up with large holes/gaps in the meat. Repeat for the other slices.
Assembling the blinde vinken
- Lay the log of ground meat on the pounded-out top round, and fold over the sides.
- Brush egg wash on the top round, and then roll it tightly around the ground beef. Put it seam-down on a platter. Repeat for the other three ground meat logs.
- Using butcher twine, tie the blinde vink so it holds its shape while baking. Watch the video for clear instructions on how to tie it.
- Season the blinde vinken with salt and pepper to taste.
Cooking the blinde vinken
- Melt butter in your Dutch oven over medium-high heat.
- Lay your blinde vinken in the pan, seam down. Let them brown for several minutes. You may have to do this in batches if your pan is not large enough.
- Rotate the blinden vinken in the pan, until the outside is completely browned. Don't forget to brown the ends as well.
- Remove the blinde vinken from the pan, and turn the heat down. Fry the tomato paste up a little bit, then add the beef stock, and scrape up any of the caramelized bits stuck to the bottom of the pan.
- Turn the heat up, and bring the stock to a boil. Once it boils, lower the heat to a simmer, and add the blinde vinken. Cover the pan, and let them simmer for 30 minutes
