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1
Lay the slices of beef out on a work surface and pound gently to flatten slightly.
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2
Season with salt and pepper.
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3
In a mixing bowl, combine the pancetta, mashed garlic, parsley, celery, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper.
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4
Mix with your hands to blend well.
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5
Divide the stuffing evenly among the beef slices.
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6
Roll each slice up over the filling at the wider end, fold in the sides, roll up, and secure with white kitchen string or toothpicks.
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7
Place the dried cepes in a small bowl and cover with 1 cup hot water; let stand for 30 minutes to soften.
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8
Remove the cepes from the soaking liquid, squeezing the mushrooms to release the liquid into the bowl.
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9
Reserve the liquid.
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10
Chop the cepes.
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11
Heat the olive oil in the cazuela set over medium-low heat.
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12
Add the onion and carrot and cook until golden, about 10 minutes.
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13
Add the meat rolls and saute slowly, turning, until browned all over, 20 minutes.
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14
Add the white wine, herb bouquet, garlic halves, tomato paste, cepes, reserved mushroom-soaking liquid, and stock.
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15
Raise the heat to medium and bring to a simmer.
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16
Cover with a sheet of parchment and a lid.
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17
Reduce the heat to low and simmer for about 2 hours, turning the beef rolls once after an hour.
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18
Transfer the beef rolls to a side dish and cover with foil.
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19
Drain the cooking juices, pressing down on all the vegetables and any pits of pancetta that may have fallen out.
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20
Let the beef rolls and sauce cool separately; then cover and refrigerate.
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21
(The recipe can be made to this point up to a day in advance.)
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22
About 1 1/2 hours before serving, completely degrease the sauce.
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23
Cut away the strings from the beef rolls.
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24
Return the beef rolls and the sauce to the cazuela.
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25
Cook, uncovered, over medium low heat for 1 hour, turning the beef rolls in the sauce from time to time.
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26
Stie in the vinegar and capers and simmer for a few minutes longer.
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27
Correct the seasoning with salt and pepper.
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28
Garnish with the chopped parsley and thyme, garlic, and orange zest and serve at once.
