2 kls. Beef Sirloin, cut into 2 portions, each measuring 8 x 5 x ½-inch slices (pound lightly if needed)
Juice from 2 lemons or limes or 10 pcs calamansi
1 cup Soy Sauce
1 head Garlic, peeled and crushed
1 tsp Black Peppercorns, cracked
1/2 cup Unsalted Butter
8 -10 pcs Sweet Pickles, quartered
4- 6 pcs Spanish Sausages (Chorizo) each cut into 4 horizontal strips
200 gms Pork Fat, cut into 1/4 x 2-inch strips
1/3 kl Edam Cheese or Queso de Bola cut into 1/4 x 2-inch strips
150 gms Ham Strips
1 can Pimiento, sliced into strips
5 pcs Eggs, boiled, peeled and wedged
Butcher’s Thread
2 pcs White Onions, minced, sautéed in a little oil
4 pcs Tomatoes, peeled, seeded, coarsely chopped, sautéed in a little oil
Enough Water to cover meat
1 cup Tomato Sauce
3 pcs Potatoes, peeled and quartered
1/3 cup Green Olives
Salt and Pepper, to taste
Marinate beef slices in lemon, lime or calamansi juice, soy sauce, garlic and pepper for 2 hours.
Remove beef from marinade and spread slices flat on tray. Reserve marinade. Spread top side of each slice with butter. Line each center of the slices horizontally with strips of pickles, sausages, pork fat, cheese, ham, pimientos and boiled eggs. Roll each slice into a cylinder and tie with butcher’s thread to bind beef and stuffing. Rub and coat rolls with the sautéed onions and tomatoes.
Place beef rolls in a pot or casserole. Pour marinade. Add water and tomato sauce. Cook rolls covered over medium heat for about 30 minutes until sauce thickens or until beef is half-done. Add quartered potatoes and olives and continue simmering till beef is tender. Season with salt and pepper.
Cool beef rolls thoroughly. Remove string. Carefully slice the rolled beef into half-inch thick cuts making sure the stuffing is intact. Arrange slices neatly on a platter. Heat sauce with potatoes and olives. Pour sauce over slices and garnish with the potatoes and olives. Serve warm.