Braised Beef Birds With Olives And Capers
|Italian salami||5 , minced (Use Thick Slices)|
|Mortadella||3 Ounce, minced|
|Parmesan cheese||5 Ounce, grated (Use Italian One)|
|Green onions||3 , minced|
|Minced parsley||1⁄3 Cup (5.33 tbs) (Preferably Italian)|
|Garlic||1 Clove (5 gm), minced (Use Smaller One)|
|Dried basil||1⁄2 Teaspoon|
|Ground pepper||To Taste|
|Beef top round||1 3⁄4 Pound, trimmed and cut into 4 slices|
|Pancetta slices||8 (0.25 Inch Thick)|
|Olive oil||5 Tablespoon (Use Full Bodied Olive Oil)|
|Onions||2 Medium, minced|
|Garlic||10 Clove (50 gm), crushed|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Dried basil/3 tablespoon minced fresh basil||1 Tablespoon|
|Dried oregano/2.5 teaspoon minced fresh oregano||3⁄4 Teaspoon, minced|
|Red wine||1⁄4 Cup (4 tbs) (Use Barolo, Grumello Or Bardolino))|
|Anchovy paste||2 Teaspoon|
|Canned plum tomatoes||28 Ounce (1 Can)|
|Oil cured black olives||15 , pitted and chopped|
|Lemon||1 , juiced|
|Grated lemon peel||1|
|Capers||1 Tablespoon, drained|
|Hot pepper sauce||1 Dash|
|Ground black pepper||To Taste|
For stuffing: Combine all ingredients in large bowl.
Cover and chill for 1 to 2 hours, or up to 2 days.
For beef birds: Pound beef slices between 2 sheets of waxed paper until very thin but not torn.
Cut beef slices in half and top each with slice of pancetta.
Spread stuffing over meat, leaving 1/2 inch border on all sides.
Starting at narrow end, roll up each slice, tucking in edges as you roll to prevent stuffing from leaking out during cooking.
Tie with string to form compact cylinders.
For sauce: Heat oil in large skillet over medium-high heat.
Add beef birds and brown well on all sides.
Transfer birds to platter using slotted spoon.
Add onion and saute quickly until browned.
Stir in garlic and cook, stirring often, until it just begins to color.
Add parsley and cook another few seconds.
Stir in herbs and wine.
Bring to boil and cook until wine is reduced by half.
Add anchovy paste and tomatoes and stir until blended.
Add beef birds and turn to coat well with sauce.
Reduce heat, cover and simmer until beef is barely tender, about 1 hour.
Stir in olives and continue cooking until beef is tender when pierced with fork.
Skim off any fat accumulated on surface.
(Beef birds may be prepared ahead to this point and refrigerated several days.)