In a bowl combine stuffing: pork meat, 1 mashed garlic clove, 1 egg, celery, 1/4 tsp thyme, 1 chopped parsley sprig, 1 pinch of salt and pepper.
Step 2: Pound beef meat until flattened. Sprinkle with salt and pepper.
Make 18 portions of the stuffing. Roll the beef meat around the stuffing to form a ball. Tie them with butcher's string.
4: Preheat oven at 325 F.
Heat oil in a casserole. Brown the beef rolls on all sides over high heat, a few at a time and leave aside. Lower to moderate.
6: In the casserole, add wine, stock, sliced onion, flour - no beef rolls ! Beat.
Put bacon rinds at the bottom of the casserole. Then the beef rolls. Add more stock and/or water in order to cover the meat. Add 2 cloves of garlic, 5 parsley sprigs, rosemary and thyme.
Step 8: Bring to the simmer. Cover. Place in the oven. Cook for one hour and a half. Baste with the cooking liquid several times.
Step 9: Remove the beef rolls. Cut and remove the strings. Simmer the cooking sauce for 2 to 3 minutes.
Wine suggestion: red Bordeaux, Beaujolais, red Languedoc, red Cotes du Rhone (French Wine Guide).