Rolled Braised Beef
|Stewing steak||2 Pound (1 Kilogram, In One Piece)|
|Butter||2 Ounce (50 Gram)|
|Onions||2 , thinly sliced and pushed into rings|
|Garlic||1 Clove (5 gm), crushed|
|Celery stalks||3 , chopped|
|Beef stock||4 Fluid Ounce (125 Milliliter)|
|Wine vinegar||4 Fluid Ounce (125 Milliliter)|
|Crushed black peppercorns||1⁄2 Teaspoon|
Slice the beef in half horizontally so that you have two equal slices.
Pound each slice until it is thin.
Roll the meat up and secure with string at 2.5 cm./ 1 in.intervals.
Put the rolls in a shallow dish.
Mix the marinade ingredients together and pour over the beef rolls.
Marinate for 2 hours, basting occasionally.
Remove the rolls, strain and reserve the marinade.
Melt the butter in a large frying-pan.
Add the rolls and fry for 10 minutes, or until the meat is evenly browned.
Remove the rolls and set aside.
Add the onions, garlic and celery and fry for 5 minutes.
Return the meat to the pan and pour in the stock and reserved marinade.
Bring to the boil, cover and simmer for 1 to 1 1/2 hours, or until the beef is cooked through.