Stuffed veal

This dish of stuffed veal in sauce is inexpensive and goes a long way. The filling is very easy to prepare and looks very festive.

Ingredients:

800 g of veal (fin, flank, tail which is skin)

14 slices of cured Iberian bacon

3 slices of semi-cured cheese

4 roasted piquillo peppers

3 boiled eggs

3 pitted prunes

2 garlic cloves

1 onion

1 leek

2 carrots

1 glass red wine

1 bay leaf

Fresh thyme

Broth or water (to cover)

4 potatoes

Extra virgin olive oil

Black pepper

Salt

Preparation:

We need a piece of beef of about 800 g. You can buy the fin, the flank steak… In Barcelona this piece is called “tall que es pela” (the piece that is peeled), a curious name, isn’t it?

At the butcher's they cleaned the film that covered the outside of the veal and opened it up like a book. Season both sides to taste. Cover with slices of cured Iberian bacon or, if you prefer, bacon.

Next, we put 3 slices of semi-cured goat cheese. You can put the cheese you like the most.

We cut open 4 roasted piquillo peppers, remove the seeds and place them on the cheese. We put 3 whole boiled eggs on top of the peppers. We finish by placing 3 pitted plums. We roll it up. We can tie the beef roll with food-safe string or put a mesh on it. I prefer it with mesh because it is more uniform, but both options are valid. I always ask my butcher for these meshes. We place it little by little and carefully, we press the sides so that the filling does not come out and we tie a knot on both sides. We cut off the excess and that's it. We pour a splash of extra virgin olive oil into the pot and brown the beef roll on all sides over a high heat. We remove it and set aside. We add a little more oil and add a couple of peeled garlic cloves, an onion, a leek and two chopped carrots. Add a little salt and mix until everything is browned. Add a glass of red wine and let it reduce over high heat for 5 minutes.

Next, we put the beef roll back in with the juices it has released. We add a bay leaf and some sprigs of fresh thyme. We pour in meat broth, chicken broth, vegetable broth or water until it almost covers the entire pot. We close the pressure cooker, set the pressure to 2 and let it cook for 35 minutes from the moment the spout comes out. In a normal pot it would be an hour and a half.

After the time has elapsed, we release the pressure, remove the meat, remove the bay leaves and the thyme sprigs and blend well. We let the sauce reduce over the heat and set aside. I recommend preparing this dish well in advance, since the roll is much better cut when cold.

As a garnish, we boil some potatoes, season them to taste and add a good splash of extra virgin olive oil. We mash them well. We cover the bottom of the serving dish with the mashed potatoes. We cut the netting off the beef roll with scissors and cut slices of about 1 finger in size. We place them on top of the mashed potatoes.

We can heat the dish by leaving it in the oven at about 80 ºC for 10-15 minutes and boil the sauce. We add the sauce right at the table and leave the rest of the sauce in the sauce boat so that everyone can serve themselves as they like.

Simple, but delicious. Your guests will be waving at you.