Beef Roulades with Plum-chestnut Filling
Beef roulades with plum-chestnut filling - A classic in a new guise. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Chestnuts are rich in B vitamins and have a high fiber content, which combined with plums supports a healthy digestive system.
To preserve the color of the fruit and inhibit the growth of microorganisms, dried fruit is sulphurised, i.e. treated with sulphur dioxide. For most people this is harmless because an enzyme produced naturally in the body breaks down the substance. People who have less of this enzyme can react with nausea, vomiting, diarrhoea and headaches. In asthmatics, the sulphur compounds can also cause asthma attacks (sulphitic asthma). If you want to be on the safe side, choose the non-sulphurized variant.
(Percentage of daily recommendation)
| Calorie | 838 cal. | (40 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 27.8 g | (93 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 112.5 μg | (188 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 2,563 mg | (64 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 114 mg |
Ingredients
- Ingredients
- 7 ozs Chestnuts (precooked; vacuumed)
- 10 ozs Plum
- 2 red onions
- 1 carrot
- ½ Parsnip
- 3 ozs Celery root
- ½ stalk Leeks
- 4 Beef roulade (each approx. 7 ounces)
- salt
- peppers
- 5 Tbsps Canola oil
- 2 Tbsps Tomato paste
- 14 ozs Beef stock
- 5 ozs Red wine
- 1 bay leaf
- 4 Juniper berries
- 1 Tbsp herbes de Provence
- 24 ozs Red cabbage
- 1 tsp Raw cane sugar
- 1 pinch cinnamon
- 1 Tbsp White vinegar
- 1 Orange
If you don't have a clay cooking pot, use a heavy oven proof casserole with a lid instead.
Kitchen utensils
Preparation steps
Chop chestnuts. Finely dice plums. Peel onions and finely dice 1, then cut the other into strips. Wash and chop the carrot, parsley root, celeriac and leek.
Wash the roulades, dab dry, salt and pepper well. Cover the roulades with chestnuts, 3⁄4 of the plums and diced onions, then roll them up and stick them together with toothpicks or short skewers.
Heat 2 tablespoons of oil in a frying pan. Fry the roulades on all sides at high heat for 5-8 minutes. Remove the roulades from the pan and place them in a soaked clay pot.
Add 1 tablespoon of oil to the pan. Fry the onion strips, carrot, parsley root, celeriac and leek over medium heat for 5 minutes. Add tomato paste and fry briefly. Deglaze with beef stock, stir and scrape the roasted ingredients off the bottom. Pour the stock with vegetables and wine over the roulades. Add the rest of the plums, bay leaf, juniper berries and herbs from Provence.
Close the clay casserole pot and place it on a baking rack in the cold oven. Cook roulades at 200°C / 400°F for 1-1⁄2 to 2 hours.
Meanwhile clean, wash and cut the red cabbage into fine strips. Knead cabbage with 1⁄4 tsp. salt for 5 minutes. Then mix with pepper, sugar, cinnamon, vinegar and remaining oil. Peel oranges, cut them into pieces and mix with the cabbage.
Remove the roulades from the clay pot and keep them warm. Remove spices from the sauce stock. Put the stock through a sieve into a pot, take 3-4 tbsp. of the soft boiled vegetables out of the sieve and puree them together with the sauce stock. Season to taste with salt and pepper and serve the roulades with the sauce and red cabbage salad.
