General Description: Beef rolls are thin slices of beef that can be filled, rolled up, and then braised. While not a specific cut of beef, beef rolls are commonly sold by butchers; the beef used for this preparation must be cut from a single muscle so that the slices cook evenly and hold together during the long cooking process. Beef rolls originated in medieval times when cooks prepared thin slices of beef, veal, or mutton with a stuffing.

Part of Animal: These thin slices are cut from a single muscle, usually the top round or bottom round.

Characteristics: Beef rolls are made from tough cuts of beef, which become tender when braised.

How to Choose: Choose the largest slices of single-muscle meat sliced about 1/4 inch thick.

Amount to Buy: Allow about 4 ounces per person.

Storage: Because they have a large surface area, thin-cut slices spoil easily and should be used within 2 days.

1. Trim off any excess fat if necessary, then place each slice between two sheets of plastic wrap and pound lightly with a meat mallet until approximately 5×8 inches.
2. Season with salt and pepper and spread cool stuffing over the meat, leaving a 1 inch border.
3. Fold the sides over the stuffing, roll it up, and tie securely using butcher’s string or toothpicks.
4. Brown well on all sides in a pan over medium-high heat and then remove from the pan.
5. Pour off the fat, add aromatic vegetables to the pan, brown lightly, then pour in liquid to deglaze the pan.
6. Return the rolls to the pan and simmer (or transfer to a Dutch oven and bake at 325°F about 1 hour), or until fork tender.
7. Allow the rolls to cool slightly in the liquid, then remove and reserve. Cook the liquid down till syrupy.
8. Remove the string or toothpicks from the meat, cut the rolls into slices, and top with the cooking liquid.

Flavor Affinities: Basil, capers, garlic, lemons, mustard, onions, Parmesan cheese, prosciutto, red wine, tomatoes.