- Serves: 4
- Cook Time: 2 hours 30 minutes
- Prep Time: 30 minutes
- Effort: medium
For the beef olives
- 4 x 170 g topside beef
- 30 g unsalted butter, melted
- 60 g breadcrumbs
- 1/2 tsp chopped thyme
- 1 tsp chopped parsley
- 1 tbsp chopped cooked bacon
- 1 egg, lightly beaten
- 60 g dripping
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 cloves garlic
- 1 tbsp tomato purée
- 125 ml red wine
- 1 litres beef stock
For the buttered vegetables
- 2 large carrots, cut into 12 serving pieces
- 2 swede, cut into 12 serving pieces
- 2-3 potatoes, peeled and cut into 12 serving pieces
- 12 button onions
- 125 g butter
- 1 tbsp chopped parsley
1. For the beef olives: gently pound the slices of topside out evenly between two layers of plastic.
2. In a bowl, combine the melted butter, breadcrumbs, herbs, bacon, beaten egg and mix thoroughly.
3. Spread a quarter of the breadcrumb mixture onto each flattened slice of meat and season with salt and freshly ground pepper. Starting at one end, roll up each slice to enclose the stuffing and tie with thin kitchen string to hold the rolls together.
4. Preheat the oven to 170C/gas 3.
5. In a heavy-based, ovenproof casserole, heat the dripping until hot. Fry the beef olives in the hot fat to colour them, then remove them from the pan.
6. Add the chopped onion and carrot to the pan and fry until lightly browned. Add the garlic and the tomato puree and cook for 1 minute. Stir in the red wine and cook until reduced by half.
7. Return the beef olives to the pan and pour in the stock. Bring to the boil, cover with greaseproof paper and a lid, put into the oven and cook for 1-1½ hours, until tender.
8. Remove the beef from the cooking liquid and leave to rest while you reduce the sauce. Cook the sauce over medium heat, uncovered, until reduced and thickened to the desired consistency. Pass the sauce through a sieve and adjust the seasoning if necessary.
9. Remove the string carefully from the beef olives, pour the sauce over and serve with buttered vegetables.
10. For the buttered vegetables: cook all the vegetables separately in boiling salted water until just tender, then refresh in cold water and drain well.
11. Melt the butter in a heavy-based pan, add the vegetables and cook until lightly browned and heated through. Sprinkle with parsley.
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