Roasted Bulette Flank with Mixed Veggies
Bulette may be a challenging monster to defeat, but is even more difficult to cook. It takes patience. Bulette flank is tough. Proper preparation is the key. Every step requires effort. But I can tell you this. Once you are done, there is nothing more satisfying than roasted Bulette.
Balders Gate Roasted Bulette Flank
Ingredients
- 2-3 lbs Bulette Flank
Marianade
- 1/2 cup Red Wine
- 1/4 cup Balsamic vinegar
- 1/4 cup Soy Sauce
- 1/2 cup Brown Sugar
- 2 tbsp Mustard
- 2 tbsp Fresh Rosemary (finely chopped)
- 1/2 cup Olive Oil
Instructions
Butchery
- Remove the flank sections from the bulette, trimming away excess connective tissue and stone-hard sinew where possible. Leave some fat—bulette fat renders slowly and carries much of the flavor.
- Score the surface lightly in a crosshatch pattern to help the marinade penetrate.
Marinade Prep
- In a large bowl, whisk together all marinade ingredients
- Season generously with salt and pepper.
- Taste the marinade—it should be sharp, savory, and slightly sweet, aggressive enough to intimidate the meat.
Long Marination (No Shortcuts)
- Place the flank steaks in a roasting pan. (coverable)
- Pour the marinade over the meat, ensuring full coverage.
- Cover pan and set in cool dry area for 24 hours. (36 hours is better)
- Turn meat every 6-8 hours
Slow Roasting Flanks
- Heat oven medium low temperature. (275°F)
- Remove meat from marinade (reserve all liquid)
- Place flank on a rack set over a roasting pan
- Pour marinade into the pan beneath
- Roast uncovered for 3½–4½ hours, basting every 20–30 minutes with the drippings and pan liquid.
Final Caramelization
- Increase oven temperature to 425°F for the final 10–15 minutes to caramelize the exterior.
Notes
🍽️ Flavor & Texture Notes
- Flavor: Deep umami, tangy-sweet, herbaceous
- Texture: Moist and tender for bulette, with a faint mineral grit reminiscent of stone-dwelling beasts
- Worth it? Absolutely—assuming you respect the process
- Roasted root vegetables with garlic and thyme
- Charred onions or leeks
- A thick reduction of the pan drippings
- Crusty bread or dwarven hardtack
- Bold red wine or dark ale
