BEEF OLIVES (BEEF ROULADE):
5 thin slices of braising steaks, boneless or with bone attached
2 tbsp. butter + 2 tbsp oil
20 pearl onions, peeled
3 tbsp. gin, warmed, optional
1 clove garlic, crushed
2 ¼ cups beer
2 tbsp. tomato puree
salt and pepper
stuffing:
12 oz. lean pork
4 oz. streaky bacon
1 egg, beaten
½ tsp. ground all spice
3 tbsp. chopped parsley
To make stuffing: Use a food processor with steel blade attached to mince pork and bacon together. Transfer meat mixture to a large bowl and add in egg, all spice and half the chopped parsley.
Remove bones from beef if necessary, and pound them lightly with a meat hammer to flatten. Spread out slices of meat and season with salt and pepper to taste. Put enough stuffing on each slice, spread it out evenly. Tuck in the ends, and roll each up like a jelly roll. Tie securely with kitchen strings.
In a large heavy non-stick saucepan, melt butter in the oil over medium-high heat and cook onions until golden brown. Remove with a slotted spoon and set aside. Arrange beef rolls in a single layer in the hot pan and brown beef rolls, turning over to brown all sides. If using warm gin, pour it oven the rolls, remove pan immediately and ignite liquor with a long match. Return pan to stove; turn off heat and flambé beef rolls until flame dies out.
Turn heat to medium-high or high and stir in garlic, beer and tomato puree & the cooked onion. Bring to the boil, reduce heat to medium low, cover pan and simmer for 1 to 1 ½ hours, or until beef is tender when pierced with a fork.
Use a large slotted spoon to transfer beef rolls and onions on to a warmed serving dish. Remove string from rolls, pour over sauce and sprinkle with remaining chopped parsley to serve.
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