Beef olives with prunes

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 13
Servings 6
Time 25

Ingredients

  • 12
    thin slices topside beef
  • 20
    ml
    french mustard
  • 4
    ml
    salt
  • 5
    ml
    freshly ground black pepper
  • 24
    pitted prunes
  • 24
    pitted green olives (optional)
  • 15
    ml
    marmite
  • 30
    ml
    oil
  • 30
    ml
    butter
  • 100
    ml
    white wine
  • 100
    ml
    beef stock
  • 1
    bouquet garni (herbs such as parsley, oregano and bay leaf)
  • 30
    ml
    lemon juice
 

Method

30
 
Put the meat slices between two layers of clingfilm and beat gently to flatten.

Spread one side of each slice with mustard and season with salt and pepper.

Stuff the prunes with the olives if desired and put two stuffed prunes in the centre of each meat slice. Roll up the slices and secure with cocktail sticks.

Spread the outside of the rolls with the Marmite. Heat the oil and butter in a black pot and fry the rolls until golden brown.

Heat the wine and stock and pour over the meat. Add the bouquet garni, reduce the heat, cover and simmer until the meat is tender (about one hour).

Add the lemon juice and adjust the seasoning if necessary.

Serve the beef olives with pap.

 

Read more on: beef  |  slow cook
 

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