Italian Recipes - Beef Roll with Vegetables (Rolle di Manzo con Verdura) Recipe

  
 

Italian Meat Recipes - Beef Roll with Vegetables (Rolle di Manzo con Verdura) Recipe

Ingredients

  • 4 slices white bread

  • 250 ml/8 fl oz/1 cup milk

  • 30 ml/2 tbsp olive oil

  • 25 g/1 oz/2 tbsp butter

  • 2 large onions, finely chopped

  • 2 carrots, grated

  • 3 celery sticks, finely chopped

  • 2 garlic cloves, finely chopped

  • 45 ml/3 tbsp chopped fresh parsley

  • 100 g/4 oz/1 cup Parmesan cheese, grated

  • 5 ml/1 tsp chopped fresh oregano

  • 1 egg

  • Salt and freshly ground black pepper

  • 750 g/1 1/2 lb top rump steak

  • 15 ml/1 tbsp olive oil

  • 15 g/1/2 oz/1 tbsp butter

  • 60 ml/4 tbsp brandy

  • 120 ml/4 fl oz/1/2 cup dry red wine

  • 250 ml/8 fl oz/1 cup beef stock

  • 45 ml/3 tbsp tomato puree (paste)

  • 5 ml/1 tsp chopped fresh oregano

  • Plain boiled potatoes, to serve

Method:

  1. Soak the bread in the milk. In a frying pan (skillet), heat the oil and butter. Add the onions, carrots and celery and cook for 5 minutes, until the onions begin to turn brown.

  2. Add the garlic and cook for 1 minute. Transfer to a large bowl. Squeeze the bread to remove some of the milk.

  3. Break into small pieces, and add to vegetable mixture. Blend in the parsley, cheese, oregano, and egg. Add 2.5 ml/1/2 tsp salt, and sprinkle liberally with freshly  ground pepper.

  4. Mix well, and set aside. Spread out the steak on a flat surface. Pound it with a mallet to achieve the desired thinness (approximately 5mm/1/4 in thick).

  5. Season liberally, and spread as evenly as you can with the vegetable and bread mixture. Beginning with the smaller or narrower end, roll up the steak and secure it with a string, cocktail stick (toothpicks) or small skewers.

  6. In a large, saucepan, heat the oil and butter, and brown the beef roll on all sides. Remove the pan from the heat and quickly add the brandy. Ignite it, and allow to flame for a few seconds.

  7. Return the pan to the heat. Add the wine, stock, tomato puree and oregano and simmer, uncovered, for 5 minutes. Cover the pan, and cook for 50 minutes. Baste the beef roll every 10 minutes.

  8. To serve, place the beef roll on a large serving platter, remove the string or skewers, and slice carefully. Serve with potatoes.