Stuffed Braised Beef Roll

STUFFED BRAISED BEEF ROLL

2 pound slice 3 1/2" thick from a beef rump 1 1/2 tablespoons salt and a pinch of pepper 1/4 pound salt pork, chopped 3 tablespoons chopped onion 1 1/2 tablespoons chopped carrot 1 tablespoon chopped celery pinch of rosemary 3-4 cloves garlic, chopped salt and pepper 1 1/2 tablespoons flour 3 tablespoons butter 2 tablespoons oil 1/2 cup dry red wine 1/2 cup stock buttered parchment paper Pound the meat quite well with a meat mallet until somewhat flattened and season it with 1 1/2 tablespoons salt and a pinch of pepper. Spread a mixture of chopped salt pork, onion, carrot, celery, the pinch of rosemary, and garlic across the top of the meat evenly.Roll and tie the beef with butcher's string so that the filling is securely inside; sprinkle with a little salt and pepper and 1 1/2 tablespoons of flour on the outside. Heat butter and oil in a cast iron or other heavy-bottomed pot with a tight fitting lid, browning the beef roll well on all sides over high heat. (Side Note: If you use an ovenproof pot, you can finish cooking it for 2 hours in the oven at 250°F, otherwise, finish on the stove top.) Add the wine and several tablespoons of stock. Bring to a boil and reduce heat to a simmer. Cover pan with buttered parchment paper and a lid. Simmer for two hours, basting occasionally with the pan juices and adding a little stock or water if needed. When meat is tender and done, cut and remove the string. Slice the beef roll into 1" pieces, keeping intact. Lay the slices out across a warmed serving dish, stacking one edge atop the next. Simmer the sauce to thicken slightly and drizzle over the slices. Garnish with a border of curly parsley and small red beets, if desired. Serve immediately.