Stuffed braised beef with crushed potato & Parmesan gratin

A delicious plate of rolled beef, braised to tenderize, stuffed with herby vegetables and Parma ham. For an irresistible side with only a few ingredients, but oozing with flavour, bake our new potato and Parmesan gratin until bubbling and golden brown. A real crowd pleaser.

4

For the stuffed beef

  • 1 thick slice white bread
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • ½ celery stick, finely chopped
  • 1 tbsp chopped fresh flat-leaf parsley
  • 50 g freshly grated Parmesan
  • 1 egg, beaten
  • ½ tsp fresh thyme leaves
  • 4 x 100g slices Irish rump or topside beef
  • 4 slices Parma ham
  • 4 tbsp white wine
  • salt and freshly-ground black pepper

For the crushed potato and Parmesan gratin

  • 450 g new potatoes, halved
  • 50 g freshly grated Parmesan
  • 2-3 tbsp chopped fresh flat-leaf parsley
  • 4 tbsp olive oil
  • sea salt and freshly-ground black pepper

For the stuffed beef

  • 1 thick slice white bread
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • ½ celery stick, finely chopped
  • 1 tbsp chopped fresh flat-leaf parsley
  • 50 g freshly grated Parmesan
  • 1 egg, beaten
  • ½ tsp fresh thyme leaves
  • 4 x 100g slices Irish rump or topside beef
  • 4 slices Parma ham
  • 4 tbsp white wine
  • salt and freshly-ground black pepper

For the crushed potato and Parmesan gratin

  • 450 g new potatoes, halved
  • 50 g freshly grated Parmesan
  • 2-3 tbsp chopped fresh flat-leaf parsley
  • 4 tbsp olive oil
  • sea salt and freshly-ground black pepper

Step 1

Preheat the oven to 170°C/325°F/Gas Mark 3. Soak the bread in water for 1 minute, then squeeze dry and finely chop. Tip into a bowl and add the onion, carrot, celery, parsley, Parmesan, egg and thyme. Season to taste and mix well to combine.

Step 2

Cover the steak slices with clingfilm and flatten out with a steak hammer or rolling pin to a 3 mm thickness. Place a piece of Parma ham on top of each slice of beef, trimming them down as necessary and then spread the stuffing on top. Roll each one in a Swiss roll shape and secure with toothpicks.

Step 3

Heat a heavy-based casserole dish that has a lid. Add the oil and quickly sear the beef rolls on all sides until lightly golden – you may have to do this in batches depending on the size of your dish.

Step 4

Arrange all the beef rolls in the casserole dish and pour in the wine. Add 50 ml of water, then cover and cook in the oven for 1 hours or until the beef rolls are completely tender, adding a little more water if at any time it looks like the beef is going to cook dry.

Step 5

Meanwhile, preheat a separate oven to 200°C/400°F/Gas Mark 6 to make the gratin. Cook the potatoes in a pan of boiling salted water for 15-20 minutes until tender. Drain well and return to the pan, then roughly crush with a fork. Tip into a baking dish. Mix together the Parmesan and parsley and sprinkle over the potatoes, then drizzle the olive oil on top. Roast for 8-10 minutes or until bubbling and lightly golden.

Step 6

Arrange the stuffed braised beef on warmed plates, spoon over a little of the remaining juices and serve with a generous helping of the crushed new potato and Parmesan gratin.

Step 1

Preheat the oven to 170°C/325°F/Gas Mark 3. Soak the bread in water for 1 minute, then squeeze dry and finely chop. Tip into a bowl and add the onion, carrot, celery, parsley, Parmesan, egg and thyme. Season to taste and mix well to combine.

Step 2

Cover the steak slices with clingfilm and flatten out with a steak hammer or rolling pin to a 3 mm thickness. Place a piece of Parma ham on top of each slice of beef, trimming them down as necessary and then spread the stuffing on top. Roll each one in a Swiss roll shape and secure with toothpicks.

Step 3

Heat a heavy-based casserole dish that has a lid. Add the oil and quickly sear the beef rolls on all sides until lightly golden – you may have to do this in batches depending on the size of your dish.

Step 4

Arrange all the beef rolls in the casserole dish and pour in the wine. Add 50 ml of water, then cover and cook in the oven for 1 hours or until the beef rolls are completely tender, adding a little more water if at any time it looks like the beef is going to cook dry.

Step 5

Meanwhile, preheat a separate oven to 200°C/400°F/Gas Mark 6 to make the gratin. Cook the potatoes in a pan of boiling salted water for 15-20 minutes until tender. Drain well and return to the pan, then roughly crush with a fork. Tip into a baking dish. Mix together the Parmesan and parsley and sprinkle over the potatoes, then drizzle the olive oil on top. Roast for 8-10 minutes or until bubbling and lightly golden.

Step 6

Arrange the stuffed braised beef on warmed plates, spoon over a little of the remaining juices and serve with a generous helping of the crushed new potato and Parmesan gratin.