4 slices beef chuck
80 g pork belly
1 onion
40 g carrots
40 g green pepper
3 bay leaves
3 garlic cloves
3 tablespoons tomato sauce
Greens for garnish
Salt
Pepper
Water

Slice the beef chuck and pound on both sides. Prepare the filling. Finely dice the pork belly, carrot, and green pepper, chop the onion. Form roll-ups. Place the pork belly, onion, carrot, and green pepper on the beef slice, then roll the meat tightly. If it doesn’t hold, use food-grade thread. Repeat with the other rolls. Heat olive oil in a skillet, place all roll-ups in the skillet and season with salt and pepper. Sear on all sides. When all roll-ups are seared, add water, bay leaves, and garlic cloves. Cover and simmer for an hour, adding water as necessary. Add the tomato sauce and simmer for an additional 10 minutes. When ready, remove the thread and top with pan gravy and greens.