farawayvillage
A Mountain Feast: Stone-Sizzled Stuffed Beef Roast with Blossom Jam
Master rustic mountain cooking with this stuffed beef roast recipe, featuring a cheesy pepper filling, homemade herb butter, wild nettle dip, and sweet acacia jam.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●griddle
- ●pot
- ●food processor
- ●cutting board
- ●bowl
- ●mixing bowl
- ●wooden spoon
📝 Preparation Steps
1
Pour the heavy cream into a butter churn or high-powered mixer and process until the butterfat separates completely from the liquid buttermilk.
2
Drain the buttermilk, wash the solid butter mass in ice-cold water, and squeeze out all excess moisture to form a clean, firm butter ball.
3
Mix the homemade butter with the finely chopped chives, minced garlic, and fine salt, then shape it into a tight log, wrap in plastic wrap, and chill in the refrigerator until firm.
4
Heat the sunflower oil in a large pan or wok over medium-high heat and sauté the diced onion, yellow bell pepper, and red bell pepper until soft and slightly caramelized.
5
Stir the grated Sulguni cheese into the hot pepper and onion mixture until completely melted and cohesive, then remove from the heat and set aside to cool slightly.
6
Cut a deep, wide horizontal pocket into the side of the beef ribeye roast, ensuring you do not cut all the way through to the other side.
7
Season the inside of the cavity and the entire exterior of the roast generously with coarse sea salt and black pepper.
8
Stuff the cheesy vegetable mixture tightly into the beef pocket, then seal the opening securely using sturdy wooden skewers to prevent the filling from escaping.
9
Place the stuffed beef roast onto a preheated hot stone slab or heavy cast-iron griddle over an open wood fire or grill.
10
Sear the meat for ⏱️ 25 minutes per side, rotating carefully to develop a deeply charred, savory crust while allowing the cheese inside to melt completely.
11
Remove the roast from the heat, let it rest for ⏱️ 10 minutes, then slice into thick portions and top each slice with a generous pat of the chilled herbed compound butter.
12
Wearing thick protective gloves, thoroughly wash the wild nettles in cold running water to remove any debris, then pluck the tender leaves away from the tough woody stems.
13
Blanch the nettle leaves in a pot of boiling water for ⏱️ 3 minutes to safely deactivate the stinging hairs.
14
Plunge the blanched nettles immediately into ice water to stop the cooking process, drain completely, and squeeze out all excess moisture with your hands.
15
Finely chop the compressed nettles, then place them into a food processor or manual pull-cord chopper and mince until a uniform, fine green texture is achieved.
16
Use a rolling pin to crush the walnuts into a fine crumble on a wooden cutting board.
17
In a large mixing bowl, combine the minced nettles, crushed walnuts, finely grated mountain cheese, fresh blue fenugreek, lemon juice, and walnut oil.
18
Season the mixture with salt and black pepper, then mash and mix thoroughly with a wooden spoon until it forms a thick, cohesive, savory paste. Serve chilled alongside the hot steak.
19
Carefully strip the white acacia blossoms from their green stems, discarding any wilted petals, stems, or leaves.
20
Wash the blossoms gently in a large basin of cold water, then spread them evenly across a mesh drying screen to air-dry completely.
21
In a large, wide enameled basin or heavy-bottomed pot, combine the granulated sugar and water, then bring to a boil over medium heat, stirring constantly until the sugar dissolves into a clear syrup.
22
Add the dried acacia blossoms and optional lilac flowers into the boiling syrup, stirring gently with a wooden spoon to submerge them completely.
23
Lower the heat and let the mixture simmer gently for ⏱️ 45 minutes, allowing the flower petals to turn translucent and the syrup to thicken into a rich, golden amber, honey-like consistency.
24
Ladle the hot jam into sterilized glass jars, seal tightly with lids, and store in a cool, dark place. Serve as a sweet dessert alongside hot tea.
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