Beef Olives

Preparation is easy.

Preparation time is 3 ½ hours.

Yield: 6 servings.

Ingredients

• 1 kilogram silverside, topside of rump of beef cut into 12 thin slices (2 ½ pounds)
• salt
• 2 tablespoons olive oil (30 millilitres)
• 300 millilitres veal stock (1/2 pint)
• 3 slices bacon, chopped
• 3 hard boiled eggs, shelled and quartered
• 36 capers
• 4 tablespoons finely chopped parsley (40 millilitres)
• 12 anchovy fillets, rinsed and dried

Directions

1. Flatten each slice of meat between two pieces of plastic wrap. Beat it with a mallet or the bottom of a frying pan.
2. Near one end of the piece of meat, arrange a piece of egg, come capers, bacon and an anchovy filet. Add some parsley.
3. Roll the meat from the end nearest the stuffing, tucking in the edges as you go to make a compact package.
4. Truss each roll with string.
5. Put the olive oil to heat in a pan just large enough to hold the beef parcels.
6. Brown each one, turning them with a fork.
7. Add enough veal stock that the meat is about two thirds covered and bring to a boil.
8. Reduce the heat to a simmer and cover the pan.
9. Cook until tender, basting regularly and turning the meat packages.
10. Leave to cook for about 3 hours.
11. Cut away the strings before serving.