Grilled Beef with Vegetables

160 min
0 People
160 min
INGREDIENTS for 0 people
  • 1 slice club steak , cut 1 1/4 inches thick, of about 1,1 lb
  • 5 oz lean veal meat
  • 1 ½ oz ham
  • 1 ½ oz salami
  • 1 oz veal liver
  • 1 ½ oz grated Parmigiano Reggiano cheese
  • 1 oz butter
  • 1 oz crustless white bread
  • 1 egg
  • 3 ½ oz prosciutto fat
  • ¾ oz onion
  • 1 carrot
  • 1 handful parsley
  • 1 clove of garlic
  • ½ leaf of bay leaves
  • 1 clove
  • ⅜ oz all-purpose flour
  • 1 cup white wine
  • 1 lb canned tomatoes
  • legumes
  • salt and pepper

Thoroughly pound the slice of lean beef (rump or club beef without the bone) to stretch it as much as possible, without splitting it. Mix together in a bowl the chopped mixture of veal, ham, salami, liver, Parmesan, butter, the soft inner part of a loaf and the egg. Season with salt and pepper, and mix well so as to obtain a homogeneous mixture. With the blade of a knife, spread a uniform layer of this mixture on the slice of meat, roll it up, sew up with white thread at the necessary points to avoid the filling leaking out during cooking, and tie up with string. Put in a pan the chopped mixture of ham fat, chopped vegetables, garlic, parsley, bay and clove. Put the pan over moderate heat. As soon as everything begins to brown, put onto a grill, turn up the heat and brown well on both sides. Douse with the wine, allow to evaporate almost completely, then mix in the flour, a little at a time, taking care it does not stick to the bottom of the pan. Then pour in the tomato pulp and enough water to just cover the beef. Season with salt and pepper, bring to the boil and continue cooking over moderate heat for at least a couple of hours. Meanwhile, boil the seasonable vegetables, drain them, flavor in a pan with the butter, and season with salt and a little pepper. Remove the beef when cooked to perfection, transfer to another pan, and cover with the cooking liquid, finely sieved. At the moment of serving, remove the string and thread from the beef, slice into portions, arrange the slices on a serving plate and cover in the sauce. Serve piping hot, with the vegetables on the side.

Main courses
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