Rolling, Stuffing And Tying
Boneless joints can be tied to make neat packages for roasting or braising, or to hold barding fat in place or a rolled stuffed joint together. Stuffings for joints add flavour and help lubricate the meat from inside; they also help "stretch" the meat and make it go further:
1. Place the boned breast, skin-side down, on a board. Spread the stuffing evenly over the surface.
2. Starting from the thick end, roll up the joint, smoothing it into a neat shape for tying.
3. Wrap the string twice around the length of the roll. Tie off, but do not cut.
4. Wrap the string around one hand and tuck the end of the string over it to create a loop. Slip the loop on to the meat and tighten. Repeat along the roll. Knot the ends to secure.
Simple Tying
Instead of the butcher's technique in steps 3 and 4 left, you can use a series of knots to tie a whole beef fillet into a neat shape for even cooking.
Wrap a length of kitchen string lengthwise around the fillet, tie it securely and trim the ends. Tie another piece of string around the centre ofthe fillet. Secure this piece with a double knot and trim the ends. Starting at one end, work towards the centre of the fillet, tying pieces of string at about 2 cm intervals knotting and trimming the ends as you go.
