recipepage

this is actuually like a roast, except that the beef is rolled up around a
filling of pork belly, flavoured with red wine and parsley.

serves 6
85g pork belly strips.cut into cubes.
salt and pepper.
500ml of red wine.
2 tbs of fresh parsley.
900g of rump steak flattened out.
6 tbs of olive oil.
2 tbs of plain flour.
8 tbs of passata
300ml of good meat stock.
900g of potatoes peeled and cubed.

put the prk belly into a bowl and season.
then cover with the red wine and leave for 1 hr.
remove the pork belly and roll each piece in parsley.
arrange the pieces over the steak and roll up the meat.
secure with 4 cocktail sticks.
heat the oil and brown off the meat.add the flour to the
oil to make a roux, then add the remaining red wine marinade.
return the meat to the casserole with the passata and 300ml
of stock, season and cover.
simmer for 3hrs @160 c gas mark 3. add the potatoes with a
bit more stock and cook for another 25 mins or until the potatoes are soft.

serve with fresh bread and good red wine.

enjoy!