Beef Roll Recipe

Prepare and sear roast

Trim excess fat from the chuck roast and pat dry. Season all over with 1 tsp salt and 1 tsp freshly ground black pepper. Heat 1 tbs vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. When hot, sear the roast 3–4 minutes per side until nicely browned. Remove the roast and set aside.

Deglaze and braise

Reduce heat to medium. Add smashed garlic and ginger to the pot and stir 30–45 seconds until fragrant. Pour in 750 ml beef or chicken stock, scraping up browned bits. Stir in 4 tbs soy sauce, 2 tbs brown sugar, 2 star anise, and 2 bay leaves. Return the roast to the pot, bring liquid to a gentle simmer, then cover with a lid and transfer to an oven preheated to 150°C (300°F). Braise until the meat is tender and easily shredded with a fork, about 2.5–3 hours.

Cool and slice

When tender, remove the pot from the oven. Transfer the roast to a cutting board and let rest 15–20 minutes in its juices. Strain and reserve 100 ml of braising liquid for moistening slices later. Slice the beef thinly against the grain into approximately 2–3 mm slices (or shred lightly if preferred). Keep warm or refrigerate briefly if making ahead; reheat by briefly warming slices in the reserved braising liquid.

Quick-pickle red onion

Thinly slice 1/2 red onion. In a small bowl combine 2 tsp rice vinegar, 1 tsp sugar, 1/4 tsp salt, and 1 tbs warm water. Add the sliced red onion and toss to coat. Let sit at room temperature for at least 10 minutes to mellow the onion and develop brightness.

Prepare cucumber

Trim ends of the cucumber, then cut into thin matchsticks (julienne) about 6–8 cm long. If using a large cucumber, peel one strip out of the skin to reduce bitterness. Toss lightly with a squeeze of fresh lime juice to keep them bright.

Prepare scallions and cilantro

Trim root ends from 4 scallions and slice thinly on a bias into 5 cm lengths. Roughly chop cilantro leaves and tender stems and measure 1 cup. Keep these ready for assembly.

Soften wrappers (for rice paper) or warm flatbreads

If using rice paper wrappers: fill a large shallow bowl with warm water. Submerge one wrapper for 8–12 seconds until pliable but still slightly firm (it will continue to soften on the work surface). If using flatbreads, warm them wrapped in a towel in a low oven for 5–7 minutes to make them pliable.

Assemble rolls

Place the softened wrapper on a clean surface. In the center, lay 3–4 thin slices of braised beef (or a small handful of shredded beef). Add a small pinch of pickled red onion, 6–8 cucumber matchsticks, 3–4 scallion pieces, and a small handful (about 2 tbs) of cilantro. If desired, dot with 1 tsp hoisin and 1/4 tsp chili sauce. Fold the bottom edge up over the filling, fold in the sides snugly, then roll away from you to close, forming a tight roll. Repeat to make 8 rolls.

Finish and serve

Arrange rolls seam-side down on a platter. If desired, slice each roll in half on the diagonal. Serve with remaining hoisin and chili sauce alongside and lime wedges. Leftover braising liquid can be warmed and spooned over sliced beef for extra moisture.