-
1
To slice the beef into scallops: Lay one hand open on the top of the roast to hold it in place.
-
2
With a sharp chefs knife, begin slicing the meat on a slant, cutting across the grain, and continue with parallel angled cuts every 1/2 inch or so, slicing the meat chunk into a dozen thin scallops.
-
3
As you slice, press down lightly with your top hand, creating resistance, so you can feel the blade moving and keep the slices evenly thick.
-
4
Flatten the slices into scallops one at a time.
-
5
Place each one between sheets of wax paper or plastic wrap and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a narrow oval, about 6 by 3 inches.
-
6
When all are pounded, season the scallops with salt, about 1/2 teaspoon in all, and spread a thin layer of mustard on the top surfaces.
-
7
Starting at the short end of each scallop, pile three celery sticks, three carrot sticks, and a pickle in a bundle.
-
8
Roll up the meat, enclosing the vegetables, and secure it with toothpicks.
-
9
When all the rolls are formed, season with the remaining salt.
-
10
Spread the flour on a plate, and dredge the involtini, lightly coating them.
-
11
Pour the olive oil in the pan, and set it over medium-high heat.
-
12
Shake excess flour from the rolls, lay them in the pan in one layer, and cook, rotating and moving them around, until browned all over.
-
13
Push the rolls to the side of the pan, and scatter the onion slices and any remaining carrot and celery sticks on the pan bottom.
-
14
Drop in the bay leaves, and cook the vegetables, stirring occasionally, until theyre beginning to brown and soften, about 5 minutes.
-
15
Turn the heat to high, pour in the white wine, and let it heat and bubble until almost completely evaporated.
-
16
Pour in just enough broth to cover the involtini, and bring it to a boil.
-
17
Set the cover ajar, and adjust the heat to keep the liquid simmering.
-
18
Cook for an hour and 15 minutes, or until the beef is tender and the sauce has reduced to a consistency you like.
-
19
Turn off the heat, take out the toothpicks, and remove the involtini to a warm platter.
-
20
Ladle some of the pan sauce over the involtini, pour the rest into a bowl for passing at the table, and serve while hot.
