Rolled stuffed roast beef

Rolled stuffed roast beef

By
From
Sicily
Serves
6

During the French occupation of the island, fancier ways of preparing meat were introduced. The name of this dish comes from the French words roulé for rolled and farcie for stuffed. It is a great way to use up leftovers such as ragu, spinach, roasted vegetables and cooked ham. Don’t feel you have to use everything we have; you only need enough to give flavour and colour to the stuffing. The mozzarella can be swapped for provolone or a young pecorino, and the ham can be swapped for mortadella, to alter the flavour or to use what you have in the fridge. It is a popular dish as a little meat can go a long way. We love to cook this at home for a Sunday lunch or to serve for a dinner party. It looks impressive, as when cut open it reveals the colourful stuffing inside. It can be eaten hot or at room temperature.

Ingredients

Quantity Ingredient
500g lean topside of beef
salt
freshly ground black pepper
50g salted butter at room temperature
200ml white wine
200g see method for ingredients
100ml stock or water
100g frozen or fresh peas
small handful rosemary sprigs, thyme and oregano, (optional)
1 teaspoon fennel seeds

For the stuffing

Quantity Ingredient
200g thinly cut cooked ham
4 eggs, hard-boiled, shelled and cut into 1 cm slices
400g ragu
100g cooked peas
100g parmesan, finely grated
1 x 125g ball of mozzarella, roughly sliced
string, for tying the meat

Method

  1. Preheat the oven to 200°C. Make a rectangle of the meat approximately 30 x 25 cm and place on a piece of baking parchment bigger than this. To do this, cut the meat into slices around 2 cm thick. Trim away any obvious tough white sinew. Bash the meat out under cling film (plastic wrap) with a meat tenderiser or the flat of a small saucepan to a thickness of around 7 mm. Lay the pieces down on the parchment to make up the rectangle, overlapping them a little as necessary to form a barrier to prevent the stuffing from escaping. Season with salt and pepper. Lay the cling film over the meat again and give it a gentle bash to secure the pieces together. Discard the cling film.
  2. First lay on the slices of cooked ham – they will help to keep your stuffing in place. Now layer on the rest of the stuffing ingredients, leaving a border of 2.5 cm clear at one long edge. Season once more. Roll up the beef tightly starting at the long edge without the border. Secure it with string. Using your hands, slather the meat with the butter. Put the roll into a roasting tray and bake for 5 minutes. Pour over the wine and bake again for 10 minutes. Pour the tomato sauce, stock, peas and any leftover stuffing that didn’t make it inside around the roll. Tuck some rosemary sprigs and oregano, if you have some, into the string and scatter over the fennel seeds.
  3. Cook in the oven for 30–40 minutes or until cooked through. The middle should reach 60°C using a probe thermometer, or a skewer inserted into the middle should be hot when you touch the end. Remove from the oven and serve with mashed potatoes, buttery soft polenta or brown rice and the Purple Sprouting Broccoli.
Tags:
Italy
Italian
Sicily
Sicilian
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