| Beef Birds with mustard |
| Serves 4 8 thin slices of beef topside, weighing about 1 1/4 lb (800g), prepared for cooking 3 tablespoons spicy brown mustard salt and pepper 4 large pickled cucumbers, halved lengthways, or 8 medium- size 2 tablespoons vegetable oil 2 onions, thinly sliced 1/2 pint (300ml) guinness or beef stock 1 bay leaf |
| 1. Preheat a 350 F/ 180 C/ Gas 4 oven. Select a heavy frying pan with an ovenproof handle or a flameproof casserole. 2. lay the slices of beef out flat on a work surface. Spread each slice with mustard, almost to the edges. Season with salt and pepper. 4. heat the oil in the frying pan or casserole. Add the beef rolls and fry over moderately high heat until they are browned on all sides. Remove them from the pan and set aside. 5. Add the onions to the pan and fry until soft and beginning to brown, stirring frequently. 6. Return the beef rolls to the pan and add the guinnes and bay leaf. Bring to the boil over high heat. 7. Cover the pan tightly and transfer it to the oven. Cook for 1 hour or until the beef rolls are very tender. Turn them over halfway through cooking to ensure even cooking. 8 Remove the string or sticks and discard the bay leaf before serving. if liked, serve rice or potatoes with the beef birds. |