Meat loaf with sauerkraut

1. Stage

1. It would be better to choose brisket with a meat layer, it will be tastier, but this is a matter of taste, of course. The brisket for the roll should be big enough so that you can wrap the whole loin (or carbonad) in it. If the skin of the brisket is not peeled, you should peel it well or, if you don't like it, just cut it off completely. If the surface of the brisket is uneven, use a knife to trim the brisket across the surface to even out its thickness so that the roll will bake evenly. Leave a thickness of about 1.5 cm for the roll to roll up well. Rinse and dry with a paper towel. Make vertical incisions (about 7 cm across the surface). Drizzle the surface well with soy sauce, sprinkle with the pepper mixture and minced garlic. Fill the notches with rosemary (just the needles). Leave to marinate for at least an hour, or better overnight.

2. Stage

2. Squeeze the sauerkraut from excess brine. Chop the onion finely and fry in melted butter until transparent. Add the cabbage, juniper berries, bay leaf and stew for 10 minutes under a lid.

3. Stage

3. Remove the core of the apples and do not coarsely chop them. Add to the cabbage along with the vermouth and simmer for another 15 minutes until the liquid has evaporated (the last 5 minutes without the lid on). After this time, the cabbage can also be served as a side dish. Great with poultry.

4. Stage

4. Pre-salt the brisket and put an even layer of cabbage (preliminarily remove the bay leaf).

5. Stage

5. Wash the tenderloin and dry with paper towel. Place the tenderloin in the middle of the slice and roll up, pulling tightly and securing with cooking floss over the entire surface.

6. Stage

6. With a sharp knife make punctures on the surface of the skin to drain the excess fat. If you cook with skin, it is necessary to make punctures, then the skin will be soft and juicy. Place the roll on a baking tray with the seam facing down, cover with foil and bake in an oven heated to 185 degrees for about 2 hours (the time will depend on the oven and the thickness of the roll). I checked the readiness of meat with a meat thermometer (about 75-77 degrees).

7. Stage

7. 20 minutes before the roll is ready, remove the foil, smear the surface with the baking juices and bake until the crust is browned. Be careful not to overcook the crust! Let the roll stand for about 15 minutes under foil or parchment to let all the juices spread evenly inside the meat, and cut it with a sharp knife (if serving it as a hot roll). If the roulade will be served as a cold appetizer, it is better to prepare the roulade the day before, refrigerate it well, and slice it just before serving.