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Ingredients
Beef Roulade with Rosemary
- Ingredients
- 1 carrot
- ¼ Celery root
- 1 onion
- 1 garlic clove
- 3 day-old White rolls
- 100 milliliters lukewarm milk
- olive oil
- 1 egg
- 1 tsp freshly chopped rosemary
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 700 grams Beef (ready to cook, back, boneless)
- 2 Tbsps clarified butter
- 300 milliliters Beef stock
Peel carrots, celery root, onion and garlic and cut into very small cubes. Cut bread into thin slices and soak in milk. Halve leeks lengthwise, rinse and cut into small cubes. Heat 1 tablespoon of oil in a pan and saute all vegetables until soft. Remove from heat and cool.
Combine vegetables with egg, rosemary and bread and knead well. Season with salt, pepper and nutmeg.
Rinse meat and pat dry, season with salt and pepper and spread bread and vegetable mixture on top, leaving edges all around. Roll up and tie with a kitchen string.
Heat butter in a roasting pan and brown meat on all sides on high heat. Add broth and roast in preheated oven at 180°C (approximately 350°F) for about 40 minutes.
Remove meat from the oven, cut into slices and serve garnished with rosemary.
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |