Cooking time: about 2 1/2 hours
ingredients
serves 4
8 slices of top or bottom round, 1/4 inch thick and 5 inch square
2 tablespoons oil
2 onions, finely chopped
2 carrots, diced
1 2/3 cups beef stock
1/2 pound tomatoes, blanched, skinned, seeded and chopped
1 garlic clove, crushed
1 bay leaf
salt
freshly ground black pepper
for the stuffing
6 ounce ground pork
1 small onion, finely chopped
2 tablespoons butter, softened
1/2 cup fresh breadcrumbs
1 tablespoon fresh parsley, chopped
1 teaspoon dried sage
grated rind of 1 lemon
1 egg, beaten
6 green olives, stoned and chopped
salt
freshly ground black pepper
method
1. Heat the oven to 180°C (350°F). Mix together the ingredients for the stuffing, seasoning to taste. Divide the mixture between the slices of beef. Fold the sides slightly over the stuffing and then roll up each beef olive so that the stuffing is contained neatly inside the meat. Tie each end with string.
2. Heat the oil in a frying-pan and brown the olives on all sides. Transfer them to a casserole.
3. Add the onions and carrots to the frying-pan and cook until softened. Stir in the stock, tomatoes, garlic, bay leaf and seasoning to taste and bring to the boil. Pour this mixture over the beef olives. Cover the dish tightly and cook in the oven for 1 1/2 hours or until the beef is tender.
4. Remove the beef olives from the casserole, remove the strings and arrange in a warmed serving dish. Strain the cooking liquid and pour over the beef olives.
