Beef Rolls:
Ingredients:
20 thin slices of topside ( about 13cm x17cm)
180g ham speck, finely chopped
2 onions, finely chopped
Seasoned Flour
½ bottle red wine
1.5 litres beef stock
1 tablespoon allspice
3 bay leaves
Oil and butter for frying.
Method:
Mix the ham speck and onions together, to form the filling.
Place 1 tablespoon of filling in the middle of each meat slice, roll up and secure with a toothpick.
Dip each roll in the seasoned flour.
Heat some olive in a very large saucepan, add the butter until it melts.
Start browning the beef rolls in the saucepan, turning to ensure they are brown all over. You may have to do this in batches.
Place the browned rolls on a plate.
When all of the browning is complete, return the beef rolls in the sauce pan and pour the wine over them and let it sizzle.
Stir the beef rolls, and make sure you scrape all of the bits around the saucepan and mix them into the sauce.
Add the beef stock, allspice and bay leaves.
Bring to the boil, skimming and discarding any froth.
Reduce the heat on the stove and simmer for at least 2 hours.
Allow to cool.
Skim off any oil or fat floating on top. Remove the beef rolls, take out the tooth pick and place them into a casserole dish.
If there is too much sauce, boil rapidly to reduce, then pour on top of beef rolls in the casserole dish.
