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