Rolled Beef Stuffed Olives



Beef topside                                                               1 kg

Onions                                                                        75 g

Carrots                                                                       75 g

Bouquet garni                                                           1 small

Brown sauce                                                             250 ml

Brown stock                                                             250 ml

Thyme & parsley stuffing                                          500 g

Parsley (chopped)




  1. Select the thickest part of the topside, cut 10 slices 5mm thick across the grain and flatten with a cutlet bat.  Trim off any excess meat leaving a square shape.  Mince the trimmings through a fine plate and mix with the stuffing.
  2. Spread 50 g of the stuffing over half of each of the prepared squares, roll up and tie at each end with string.
  3. Seal in hot oil and place in a pan.  Peel and roughly dice the onions and carrots, fry them for 2 minutes in hot oil and add them to the beef olives.
  4. Add the brown sauce, brown stock, tomato puree, bouquet garni and seasoning.  Bring to the boil, cover with a lid and simmer in the oven until tender.
  5. Remove the meat from the liquid, cut off the strings and place the meat on a serving dish.  Strain and reboil the liquid, adjust the consistency and seasoning,  pour over the meat and garnish with chopped parsley for service.