1. Lay out a piece of plastic film big enough to wrap the beef.|
2. Lay down a layer of Coppa (overlapping each piece about 30%) onto the plastic until you have sufficient area to cover the beef.
3. Lay down or sprinkle herbs onto the coppa,
4. Sprinkle with salt and pepper.
5. Peel garlic and cut in half lengthwise. Puncture holes in beef so that you can insert the half cut garlic cloves into the meat (or you can just crush the garlic onto the layer of herbs)
6. Place beef onto one end of coppa/herb layer. and roll up the plastic (to cover the beef with the coppa/herb layer.)
7. Remove the plastic wrap from one end of the beef/coppa/herb and tie coppa layer onto the beef with string. Do the same at the other end and then cut away and remove plastic completely. Add extra string if needed.
8. Heat the olive oil in a large heavy based saucepan suitable for pot roasting and when the oil is medium hot add the roast.
9. Cook/Seal all sides of the roast until the coppa is well cooked ie brown.
10. Crack open one of the Stouts and add sufficient stout to form a decent liquid layer; 5 mm deep or 1/4 inch is usually enough. Cover the saucepan and turn your burner/hotplate onto low.
11. Every now and then turn the roast and add more stout as required. Try to avoid completely running out of liquid as the stout/meat juices may burn which will not be as tasty as when they stay in a liquid form all the time
12. If you run out of Stout you can use vegetable or beef stock or water instead.
Cook for about an hour and a half (depends on how big the piece of beef is and how well cooked you like your beef).
13. When ready remove the beef from the pan and allow to stand for at a few minutes. Cover with Al foil to keep warm if you wish.
14. While beef is standing, add a couple of teaspoons of flour to the remaining liquid stout and meat juices in the pan to make up a gravy. Add more stout or stock if necessary.
15. Remove string ties, slice up beef, top with gravy and serve with cold stout. Delicious.