for the beef rolls:
- 1.2 kg. beef, sliced into 1/2 inch thick sheets
- 1 1/2 T. lemon or lime juice or juice of 2 calamansi
- 2 T. Worcestershire sauce
- 1/4 c. light soy sauce
- 1/4 tsp. ground black pepper 6 fresh sausages (remove skin) or vienna sausages
- 2 chorizos (medium sized, quartered)
- smoked bacon strips or uncooked gammon steaks or ham
- 1 carrot (quartered)
- pickles or stuffed olives
- flour for dredging
- 2 T. butter
- 2 T. olive oil
- oil used for frying the beef
- 1 1/2 T. crushed garlic
- 1 medium onion, chopped
- 2 T. tomato paste/puree
- 2 c. beef stock
- 1 c. pineapple juice
- 1/4 c. chopped sultanas or raisins
- 2 T. brown sugar
- reserved beef marinade
- 1/4 c. sherry
- 2 T fish sauce
- 1/4 tsp. ground black pepper
- 1/4 c. grated processed cheese
for the beef rolls:
- Season the sheets of beef with the juice, worcestershire sauce, soy sauce and black pepper. Leave to marinate for at least 15 minutes.
- Reserve the beef marinade for the sauce. Lay one piece of beef on a board.
- Arrange the filling, laying them in the middle of the sheet.
- The kind and amount of filling can be changed. I used uncooked english sausages (I took them off their casings), uncooked smoked gamon (or ham), uncooked chorizo (quartered lengthwise), carrots (quartered lengthwise), gherkins (or sweet pickles) and red pepper strips.
- Roll tightly and tie with string.
- Dredge ligthly in flour and fry in a mixture of butter and olive oil until well browned. Set aside.
- Strain the remaining oil in the pan and use for the sauce.
for the sauce:
- Put about 3 T. of the oil used for frying the beef rolls in a sauté pan.
- Add in the garlic and sauté until golden brown.
- Add the onions and sauté until translucent. Add a pinch of salt and stir. This will help to soften the onions as it draws out the moisture.
- Add the rest of the ingredients, except for the cheese and bring to a boil. Add in the fried beef rolls.
- Put a lid on and simmer on low heat until the beef is fork tender (about 1 1/2 hours). Alternatively, transfer to a roasting tin or dish, cover with foil then bake at 350°F/ 180° C until fork tender. I favour the baking method because I can leave it to cook without tending to it.
- If cooking on the stovetop, turn the rolls from time to time to prevent them from sticking. Top up the liquid as needed.
- Take the rolls out of the sauce when cooked and leave to rest for about 20 minutes before slicing.
- Meanwhile, reduce the sauce if needed, then add the cheese. Strain or puree the sauce. Pureeing will result to thicker sauce.
- Slice the rolls and serve with the sauce. Spoon the sauce on a platter before arranging the meat on top of it or serve separately.
Source: Adora's Box
Share It To Your Friends!