Stuffed Beef Roll (Redondo relleno con ciruelas)
Four servings: 1500 g of beef skirt steak; 220 g of pitted prunes
previously soaked in 200 ml of red wine for an hour; flour; 2
carrots; 1large onion, cut into 3-4 pieces; 100 ml of olive oil; 1
tsp of beef extract; a golf ball of butter; salt & black pepper; some
zucchini slices dredged in flour & egg and fried to accompany the
recipe.
Preparation: Spread the whole piece of meat out on the cutting
board, salt and pepper and place on the pitted prunes (which
have been previously strained); save though a few for the sauce.
Roll the meat on itself to make a big sausage-like piece, taking
care that prunes don't spread out from the inside and then tie it
with a butcher's string. Place the meat, the carrots, the onion, the
olive oil, and the wine used with the prunes in a roasting pan and
move it to a preheated oven to (200ºC (390ºF). Turn the meat
from time to time and wet it with the surrounding sauce.
When you think the meat is done, untie it and reserve it in the
oven (now turned off), collect the sauce, and the veggies, and put
it all in saucepan with the golf ball of butter, the beef extract, the
flour, and some more wine if the amount of sauce seems to be
short for the amount of meat. Bring the ingredients to a boil and
reduce a bit. Next, process the sauce with the veggies, strain it
thru a china cap, and boil until it thickens. Accompany the meat
with sautéed zucchini.