Tuesday, January 6, 2009

Beef Olives

Serves: 4 to 6


2 pound (1 kg) piece of beef topside, cut into 6 slices
Salt and pepper
1 teaspoon dried thyme
12 thin slices of smoked ham
1 ounce (30 g) butter
1 tablespoon oil
1 onion, chopped
12 fl oz (375 ml) can stout or beer
Thyme sprigs to garnish (optional)


1. Pound the beef slices until they are thin, then cut each slice in half to make 12 slices, each about 5 x 3 1/2 inches (12.5 x 9 cm). Rub each slice with a little seasoning and thyme, then place a slice of ham on each and trim to fit; reserve any trimmings. Roll up and secure with string.
2. Melt the butter with the oil in a flameproof casserole. Add the beef rolls and brown on all sides. Remove and set aside.
3. Add the onion to the casserole with any ham trimmings and fry until softened. Return the beef rolls to the casserole and pour over the stout. Bring to the boil, then cover and transfer to a preheated moderate oven, 350 degrees F (180 degrees C). Cook for 1 hour or until the beef rolls are tender. Remove the string. Garnish with thyme sprigs.

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