Braised Beef RollsCourse: Beef, Italian, Main Course
Dating back to ancient times, braising was a cooking technique championed by the Greeks. They discovered that slow-cooking meat in wine could transform tough cuts into succulent delights. Fast forward to today, and we’re giving this method a modern twist with our beef rolls.
The dish isn’t just a feast for your palate; it’s a healthy indulgence. Packed with spinach, a powerhouse of nutrients, and lean beef, it’s a guilt-free pleasure. The bell pepper adds a crunchy twist, making each roll a miniature celebration of taste and nutrition.
The rolls marry well with a sidekick of fresh mashed potatoes, creating a harmonious balance of textures and flavors. These bites are not just a meal; they’re a journey into the art of cooking, a delicious story told through the sizzle of the pan and the aroma of rosemary-infused red wine.
So, next time you’re in the mood for a culinary adventure, consider these braised beef rolls—where history meets innovation, and every bite is a step back in time and a leap forward in flavor.
500 g (1.1 lbs) beef, cut into thin slices
100 g (3.5 oz) frozen spinach
A third of bell pepper, cut into strips
1 glass of red wine
5-6 slices of mozzarella, cut in half
2 tbsp chopped green onions
3-4 cloves garlic, cut into quarters
2 tbsp olive oil
Two sprigs of rosemary
Salt/pepper to taste
- Pour the red wine into a container, add garlic, salt, pepper and rosemary leaves.
- Place meat on top. Immerse the meat well in the marinade so it is completely covered with it. Cover the container with a lid and set aside to marinate in the refrigerator for a couple of hours or overnight for a better flavor.
- Remove the meat from the container and top with the mozzarella cheese, spinach and bell peppers.
- Make rolls from the marinated beef and secure with toothpicks.
- Saute your rolls in olive oil until browned. Remove the toothpicks.
- Take a baking dish and place all the rolls in it. Pour the remaining marinade over. Also use the garlic and rosemary from the marinade. Cover the pan with foil and bake at 220 degrees C° (430 F) for 30 minutes.
- These rolls turn out incredibly tasty; the dish goes well with mashed potatoes, pasta or rice.