Piemontese Beef Roll Pot Roast Recipe - Salciccione di Bue

Take a piece of lean beef that's a palm wide and two fingers thick; pound it to flatten it further, then trim the edges if need be to even them out. Take these cuttings and mince them with beef fat (kidney fat would be best) parsley, button onions, mushrooms, a couple of shallots, and a few basil leaves. Bind the mixture with four egg yolks and lay it over the slice of beef, folding the meat up around the filling and tying it up like a sausage. Cook the meat in a little broth, sprinkling it with white wine, and seasoning it with salt, pepper, an onion stuck with two cloves, a turnip, and a carrot. Simmer the meat until it's tender, adding more liquid as necessary, and when the meat is done blend the sauce. Degrease it, reduce it some, and pour it over the sausages.

Note: one side dish that will work quite nicely with this is pan-sautéed spinach; serve some of the sauce in a gravy boat, so your diners can spoon it over their spinach.