Vegetable stuffed beef rolls

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

350 g. of beef brisket
2 bell peppers or 1 can of sweet pimientoes
2 onions
2 tomatoes
1 head of garlic
1 carrot
2 stalks of celery
1/4 c. of tomato paste
1 bay leaf
1 tsp. of dried basil or 2 tsps. chopped fresh basil
salt and pepper
1 tsp. of chili sauce or 1 hot chili pepper
sugar to taste
water
1/4 c. of olive oil

Cooking procedure :

Cut the beef brisket into 3 pieces. Slice each piece into 1/4″ thickness. Lay each piece flat on the chopping board and pound with the dull side of a heavy knife or cleaver. Season with salt and pepper and set aside.

Finely chop the garlic, onions, tomatoes, bell peppers or pimientoes, carrot and celery. Stir the chopped vegetables together and divide into two portions. Set one portion aside.

Place about a tablespoon of the chopped vegetables at the center of each piece of meat. Roll and secure with toothpicks.

Heat a heavy saucepan. Pour in the olive oil and heat. Test the temperature by dropping a little water into the oil. If it spatters, the oil is hot. Place the beef rolls, one by one, in the hot oil. Cook over medium-high heat until all sides are browned. Add the remaining chopped vegetables, tomato paste, bay leaf, basil, salt, pepper, sugar, chili pepper or sauce and enough water to cover the lower half of the beef rolls. Blend well, rolling the beef rolls in the sauce. Bring to a boil, cover and simmer for 45 minutes to 1 hour or until tender. Add more water if it dries up, no more than 1/4 c. each time. At the end of the cooking time, the sauce should be thick and reduced by more than half.

Transfer the beef rolls to a plate and cool. Remove the toothpicks and cut the rolls into 1/2″ slices. Arrange the beef slices on a plate. Pour the sauce over them or serve the sauce in a separate bowl.

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September 9, 2003  Print This Post   
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Comments

One Response to “Vegetable stuffed beef rolls”
  1. Leah says:
    January 11, 2006 at 5:51 pm

    Thanks for this recipe – I am using this dish and it’s technique for my exam, and it should get me a “B” grade at least! Thanks!

    Reply
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