Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Filling
To braise
Utensils
Cooking pot with lid
How it's done
To prepare
Flatten the steaks a little using a meat tenderizer or the base of a pan, season.
Filling
Peel the carrot and cut into 8 sticks. Cut each of the peppers into 8 sticks.
Brush one side of the steaks with the mustard, place one slice of cured ham on top of each, cut the remainder of the ham into thin strips, set aside.
Place the carrots and peppers on top of the cured ham, roll up. Tie the beef olives with kitchen twine.
To braise
Heat the oil in a cooking pot, brown the beef olives in batches for approx. 3 mins. all over, then remove. Thinly slice the onion, sauté in the same pan for approx. 2 mins., dust with flour.
Pour in the wine, reduce by half. Add the stock and bay leaf, bring to the boil.
Reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 30 mins. Turn the meat, braise (uncovered) for approx. 20 mins.
Roughly chop the parsley, sprinkle on top of the beef olives along with the reserved strips of cured ham.
| Serve with: | Polenta |
|---|---|
| Tip: | Instead of red wine, use 100 ml of red port and 300 ml of dark malt beer (e.g. Amber). |
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