Cold Roast Beef Roll-ups
Source of Recipe
The Times
Recipe Introduction
This recipe can be served to normal people without apologizing for it.
List of Ingredients
1 lb. thinly sliced rare roast beef from the deli
6 oz. cream cheese
1/4 cup of mayonnaise
1/2 cup chopped scallions (green bits only)
a couple of scant handfuls of mesclun or other greens
salt, coarse black pepper, paprika, ground cayenne pepper
Recipe
Let the cream cheese sit out to soften. Whip it up well in a bowl with a fork, then mix in the mayonnaise, then the spices, then the green onions. Take a quarter of your roast beef slices and lay them out in an overlapping pattern about the size of a flour tortilla. Take about a fourth of the cream-cheese mixture and spread it over the beef. Roll it up like a flauta. Roll that up in a square of waxed paper, twist the ends to make it hold, and put it in the freezer. Repeat with the remaining ingredients. Leave the beef rolls in the freezer until they either firm up or you can’t stand waiting any longer.
Sharpen your best knife twice. Take about half your mesclun and spread it out on a salad plate. If you’re being fancy, save out a few small good-looking leaves. Unwrap a beef roll and gently cut it into slices like pinwheel cookies, trying not to squash it as you do so. Lay the sliced rounds on the lettuce in close order. Do the same with a second roll.
Now comes the fancy part. The ends of the beef rolls will come out raggedy and uneven, and look unseemly next to their brother pinwheel-slices. Take one cut-off end, unroll it, and roll it around another cut-off end with their cut edges flush together so the raggedy side forms a little roast beef rose. Arrange these on top of the pinwheels with the extra leaves tucked under them. Alternately, eat those bits while you’re cutting up the rest.
Makes two plates of roll-ups. If you can’t finish yours, put them back in the freezer so you can eat them as little frozen beef nummies at bedtime.
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