Deep, dark and delicious.
Sweat off finely chopped onion allow to cool, mix with sausage meat, diced black pudding, breadrumbs, egg and seasoning and make into a stuffing.
Flatten out beef into an oblong, approximately 15cm x 8cm (ask butcher to flatten beef).
Pipe stuffing onto beef and roll into a tube. Cut in half approximately 5-7cm long tubes and tie each tube with string at each end.
Seal off the meat in oil and butter in an ovenproof casserole until golden brown then remove.
Fry off gently the roughly cut vegetables, you may need to add more butter. Add the red wine and brown stock bouquet garni and bring to the boil, place beef back in. Place on tight-fitting lid and braise in the oven for 1 and-a-half to 2 hours (Reg. 3-4: 300-400F).