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Beef rolls

Time 1 hour 45 minutes
Yields Serves 6
Beef rolls

Steak

1

Pound the steaks to flatten them into pieces about one-fourth-inch thick. Form the casings for 2 rolls by laying the steaks flat in pairs, slightly overlapping. Set aside.

Chile paste

1

Stem the chiles. In a food processor, grind the chiles, garlic, ginger, vinegar and salt to make a paste. Divide the mixture into two parts. Set aside.

Filling

1

Place the onion, chile and cilantro in a bowl. Add the lime juice and salt and stir.

2

Spread the chile paste on one side of the steaks.

3

Spread the onion-cilantro mixture in a line lengthwise down the center of each pair of steaks. Place the quartered eggs and chorizo on top.

4

Roll the steaks tightly around the filling, tucking in the ends. Secure with thread or toothpicks. Set aside while making the sauce.

Sauce

1

For the sauce, heat the oil in a 12-inch skillet. Add the onion, cinnamon, cloves and cumin seeds and cook 2 minutes on medium heat. Add the tomatoes and cook until soft. Stir in the reserved chile paste.

2

Place the beef rolls in the pan and cook 5 minutes. Add 1 cup water and bring to a boil. Lower the heat, cover and simmer until the meat is tender, about 45 minutes. This will allow the chorizo to cook completely.

3

Lift the rolls from the sauce and let cool slightly. To serve, slice into rounds. Spoon the sauce onto a flat serving dish and arrange the slices on top.

This dish of pounded steaks rolled around a spicy sausage filling is one that Rose Nair and her sister Nalini Viegas make for special occasions.

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