Beef Rolls

by on December 26, 2016 » Add the first comment.
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  • Large piece of low-end meat (eg) Top or Bottom Round
  • Bread pieces (eg) sub roll
  • Milk
  • Parsley
  • 2 hard boiled eggs
  • 1 fresh egg
  • handful of raisins
  • Parmesan, parsley and garlic to taste
  • 1 C red wine
  • tomato paste
  • 16-20 oz of crushed tomato

Step by Step

  1. Soak sub roll pieces in milk to soften
  2. Squeeze out excess milk
  3. Break bread apart in a mixing bowl
  4. Chop and mix in two hard boiled eggs
  5. Add raisins
  6. Grated Parmesan
  7. Chopped parsley
  8. Minced garlic
  9. – Set aside
  10. Carefully cut VERY thin slices of meat
  11. Pound with tenderizing hammer
  12. Lay down a slice of ham or proscuito
  13. Add a spear of Provalone cheese and some stuffing
  14. Roll up tightly like a burrito and secure with a toothpick
  15. Sear in a Dutch oven in a bit of EVOO 3-5 minutes
  16. Saute garlic and onion
  17. Move onion aside and sear some tomato paste in a bare spot
  18. Deglaze with 1 C of red wine – bring to a boil
  19. Add 16-20 oz of crushed tomato
  20. Add bay leaf, dried oregano and then add the beef rolls – mostly covered
  21. Bring back to a simmer, then cover and braise for 1-2 hours
  22. Keep an eye on the liquid level and top off with water or stock when necessary.
  23. Serve with a nice piece of French or Italian bread



Find more like this: Meat to Eat RED

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