Advertisement
6
Easy
Published 1995
This is actually made like a pot roast except that the beef is rolled up around a filling of pork belly flavoured with red wine and fresh parsley. It’s a delicious, heart-warming dish, perfect for suppers, on cold winter evenings.
Put the pork belly into a bowl and season very thoroughly, then cover with the red wine. Leave to marinate for 1 hour. Remove the pork belly with a slotted spoon, reserving the marinade, and roll each piece in parsley. Arrange the pieces over the steak and roll up the meat, securing it with the
Heat the oil