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1
Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper.
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2
Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat.
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3
Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges.
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4
Top with Baby Carrots and Egg Slices.
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5
Carefully roll, cinamon roll fashon, tie with cotton string. You want the grain to run lengthwise down the roll.
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6
In a dutch oven brown Bacon 'til crisp, remove and drain bacon on a paper towel.Leave half of the dripping in the pot , save the other half.
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7
Brown rolled steak on all sides.
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8
Set aside.
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9
Return remaining drippings to the pot. Add Onions to the drippings, saute (stir fry) for 3- 4 minutes.
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10
Add 1 TBS Garlic.
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11
Bay Leaves, and Thyme.
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12
Saute 2 minutes.
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13
Remove and set aside.
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14
Discard the Bay Leaves.
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15
Deglaze the pot with wine.
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16
Scrape to release the goodies.
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17
Add stock, bring to a boil.
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18
Put meat into the pot, reduce heat to a simmer, cover.
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19
Simmer 1 1/2 hours'til it's fork tender.
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20
Carefully lift the meat from the pot.
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21
Place on a draining rack, let it rest for 10 min.
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22
Return pot to med-high, bring to a slow boil and reduce for 5-10 min.
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23
scrap and stir, don't let it burn.
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24
Remove pot from heat, add bacon and the cooked onion mix, season to taste.
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25
Move the meat to a cutting board.
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26
Carefully snip the twine with shears.
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27
Cut as you would a cinamon roll, 1 inch thick.
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28
Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.
