Ingredients
2 (16 x 8″) slices boneless beef sirloin or top round, about 1 inch thick (4 1/2 pounds)
one half garlic clove
1 cup red-wine vinegar
1 teaspoon dried leaf thyme.
Six large carrots.
Water.
Salt
one bunch spinach (12 ounces).
For hard-cooked eggs, cut in wedges
one large onion, cut in rings.
3 tablespoons chopped parsley
1 teaspoon red cayenne pepper
1/4 cup vegetable oil
about 2 1/2 cups hot beef stock or broth.
Pepper.

How to Make.

Beginning on alongside, cut horizontally through each beef piece to within 3/4 inch of the opposite side. Each piece will flatten to about 16″ x 15″. Open each and press flat, place in a large shallow dish, one on top of the other. Crushed garlic, blend with vinegar and thyme. Sprinkle season vinegar over each beef rectangle. Cover and refrigerate six hours. Quarter carrots lengthwise. Cook and a pot of boiling salted water for 20 min. or until nearly tender. Clean spinach. Preheat oven to 400°. Remove beef or marinade, pat dry with paper towels. Place beef cut-side up on a flat surface, with a long side of each over lapping about 2 inches. With a meat mallet, pound overlapping edges together. Spread spinach over entire beef surface. Arrange cooked carrots crosswise over spinach. Sprinkle egg wedges and onion rings over carrots and spinach. Sprinkle with parsley, 1 teaspoon salt and red cayenne pepper. Beginning on the short side, roll beef and filling. Tie with kitchen string at 2 to 3 inch intervals. Place in a large roasting pan. Pour oil over top, bake, uncovered for about 10 min.. Pour about 2 cups stock or broth around beef. Cover and roast one hour, adding more stock or broth as needed. At end of cooking time. Turn off oven. Open-door slightly, let be standing oven 10 min. Remove string. Sliced beef and arrange on a warm platter. Strain cooking liquid, season with salt and pepper. Serve over beef roll or in a separate bowl. Makes 8 to 12 servings.

Cooks Tips: place the uncooked beef in the freezer 30 to 60 min. before cutting. The cold meat hold it’s shape and is easy to cut.

In Argentina, this role beef is usually served cold. Before carving, it is refrigerated several hours with a weight on top to press out all the moisture.

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