1.5

kg

boneless beef roast

1

cup

beef stock

½

cup

tomato sauce

¾

Tbs

malt vinegar

1

pinch

salt; or to taste

1

pinch

black pepper; or to taste

60

g

lard; for browning meat

For stuffing:

115

g

smoked ham; chopped finely

115

g

bacon; finely chopped

225

g

onion; finely chopped

28

g

capers; minced

1

clove

garlic; minced

60

g

green olives; coarsely chopped

¾

Tbs

green chillies; finely chopped or minced

1

Preheat oven to 175°C.

2

Make an incision 3cm - 5cm deep along the length of the roast

3

Mix together the stuffing ingredients and stuff into the incision. Salt and pepper the roast.

4

Brown the roast on all sides in lard in a large heavy casserole. Add all the rest of the ingredients and cook in the oven for 2 ½ hours or until the meat is very tender. Check once or twice to make sure that the liquid is not boiling away. Add water or unsalted stock as necessary.