Beef bra­ci­ole (serves 8)

Friday - - Society Living Leisure -

Prep time: 45 mins Cook­ing time: 1 hour 40 mins Ingredients 4 tbsp olive oil 2 red onions, finely chopped 2 gar­lic cloves, crushed 6 an­chovies, mashed 400g baby spinach 1kg top­side beef cut into 6 slices and pounded thin 6 slices beef ba­con 150g Gruyère cheese, grated For sauce 1 cup grape juice 1 cup beef stock 500g pas­sata 4 sprigs fresh rose­mary fresh bay leaves, to gar­nish

Method 1. Heat 2 tbsp olive oil in pan, add onion and sauté un­til soft. Add gar­lic and sauté un­til golden then add an­chovies and spinach. Cook un­til spinach wilts. 2. Lay three slightly over­lap­ping beef slices on a work sur­face. Top with three slices beef ba­con and sprin­kle over half the cheese and half the spinach mix­ture. Tightly roll up slices as you would a swiss roll, and wrap snugly in cling film. Re­peat with re­main­ing ingredients to make an­other roll. Re­frig­er­ate for 30 min­utes, then re­move cling film and se­cure roll with string. 3. Pre­heat oven to 150°C. Heat large oven­proof pan, add re­main­ing olive oil and brown meat rolls on all sides. 4. To pre­pare sauce, mix to­gether grape juice, beef stock and pas­sata. Pour over meat. Add rose­mary and sea­son well. Cover pan and roast in oven for 1 hour, re­move cover and roast for an ad­di­tional 20 min­utes. Re­move meat from pan and al­low to rest for 10 min­utes. 5. To serve, re­move string and slice meat into medal­lions. Serve with pan juices, gar­nished with bay leaves.

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