Bife a RolêStuffed Beef Rolls

A nostalgic grandmother's Sunday lunch.

• 6 rolls (220 g each)
• Cook 6 mins
• Sudeste

Bife à Rolê consists of thin beef cutlets rolled around strips of bacon, carrot, and bell pepper, secured with toothpicks, and slow-braised in a rich tomato-beef gravy.

Ingredients

• •600 g (6 thin cutlets) Beef Top Round or Flank Cutlets — Flat Beef Shell
• •6 strips (100 g) Thick-Cut Bacon Strips — Interior Fat & Flavor Core
• •1 unit (80 g) Carrot (Cut into Batons) — Vegetable Core
• •1/2 unit (50 g) Bell Pepper (Cut into Strips) — Vegetable Core
• •300 g Tomato Passata — Acid Braising Base
• •400 ml Beef Stock — Liquid Medium
• •120 g Yellow Onion (Diced) — Aromatic Base
• •15 g Fresh Garlic (Minced) — Aromatic Accent
• •30 ml Neutral Cooking Oil — Searing Lipid
• •10 g Fine Sea Salt & Black Pepper — Seasoning

Method

1. Pound beef cutletsPound beef cutlets thin (4 mm) and season both sides with salt, pepper, and garlic
2. Lay one stripLay one strip of bacon, a carrot baton, and a bell pepper strip across one end of each cutlet
3. Roll up tightlyRoll up tightly and secure each roll with two wooden toothpicks
4. Heat oil inHeat oil in a heavy Dutch oven over high heat
5. Sear beef rollsSear beef rolls for 6 minutes, turning until browned on all sides; transfer to a plate
6. Add onions andAdd onions and garlic to the pot, sautéing until translucent
7. Stir in tomatoStir in tomato passata and beef stock, then return beef rolls to the pot
8. Cover and simmerCover and simmer on low (90°C) for 45 minutes until the beef is tender
9. Remove toothpicks beforeRemove toothpicks before serving with the tomato gravy over rice

Questions