Beef Olives

Beef olives are thin slices of beef rolled around a spiced stuffing, which becomes meltingly tender in slow braising.

The rolls

1. Lay the beef slices between two layers of cling film and pound them thin so they roll up well.

2. In a bowl mix the breadcrumbs with the finely grated onion, the chopped parsley and the egg, and season with salt and pepper – this is the stuffing.

3. Put a little stuffing on each slice, roll it up tightly and secure it with a toothpick or kitchen string.

The sauce

4. Heat oil in a pot and brown the rolls all over until every side is nicely browned, then take them out.

5. In the same fat fry the chopped onion, sprinkle over the wheat flour and fry, stirring, for a minute.

6. Pour in the meat stock, stir smooth, return the rolls, then cover and braise tender over a low heat for 1 hour.

Tip: Be sure to remove the toothpicks or kitchen string from the rolls before serving.