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20 December 2012,21:56 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
2 hours

Preparation Method :

  • Put the meat between 2 sheets of dampened greaseproof paper and bat out with a meat mallet or rolling pin.
  • Place all the vegetables in a saucepan. Cover with cold water and bring to the boil. Drain immediately.
  • Stir half the mustard and half the parsley into the vegetable mixture and season to taste.
  • Spoon a little of the vegetable mixture on to each slice of beef. Fold in the edges and roll up to enclose the filling. Secure with wooden cocktail sticks or tie neatly with strong cotton or fine string.
  • Heat the butter and oil in a large frying pan, add the beef rolls and brown quickly. Transfer to a 2 litre ovenproof casserole with a slotted spoon.
  • Stir the flour into the frying pan. Cook, stirring, tor 1-2 minutes, then gradually add the stock, Madeira, remaining mustard and parsley. Bring to the boil.
  • Pour the sauce over the beef, cover the casserole and bake at 180°C (350°F) mark 4 for about 1½ hours or until the beef is tender. Garnish with chopped parsley and serve hot.
  • Accompany with boiled rice and seasonal vegetables.


  • 8 thin slices silverside, about 700 grams total weight
  • 3 medium carrots, grated
  • 1 medium onion, skinned and thinly sliced
  • 175 grams celeriac, grated and sprinkled with lemon juice
  • 75 ml wholegrain mustard
  • 75 ml chopped fresh parsley
  • Salt and pepper
  • 15 grams butter
  • 30 ml Cooking oil
  • 30 ml plain flour
  • 300 ml beef stock
  • 60 ml Madeira or medium sherry
  • Extra chopped fresh parsley, to garnish

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