Fruit-stuffed Beef Roulade

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Fruit-stuffed Beef Roulade
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Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
749
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie749 kcal(36 %)
Protein63.63 g(65 %)
Fat37.61 g(32 %)
Carbohydrates26.88 g(18 %)
Sugar added0 g(0 %)
Roughage2.16 g(7 %)
Vitamin A123.66 mg(15,458 %)
Vitamin D0 μg(0 %)
Vitamin E2.04 mg(17 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.89 mg(81 %)
Niacin15.23 mg(127 %)
Vitamin B₆0.57 mg(41 %)
Folate84.85 μg(28 %)
Pantothenic acid1.87 mg(31 %)
Biotin0.15 μg(0 %)
Vitamin B₁₂12.03 μg(401 %)
Vitamin C65.25 mg(69 %)
Potassium858.66 mg(21 %)
Calcium58.83 mg(6 %)
Magnesium62.97 mg(21 %)
Iron6.16 mg(41 %)
Iodine0.59 μg(0 %)
Zinc10.7 mg(134 %)
Saturated fatty acids14.72 g
Cholesterol555.04 mg

Ingredients

for
2
Ingredients
1 veal tongue (approx. 500 g)
0.333 cup Dried Fruit (e. g. raisins, apricots, figs)
1 tablespoon Pistachio
cup Port wine
cayenne pepper
2 cups Meat stock
cup Red wine
1 tablespoon clarified butter
For the vegetables
2 ½ cups Thai Asparagus (spears halved lengthways)
1 red pepper (seeds removed, diced)
1 tablespoon vegetable oil
How healthy are the main ingredients?
Pistachiocayenne pepper

Preparation steps

1.
Using a long knife with a sharp point cut out a pocket through the length of the meat - do not cut through! Alternatively get the butcher to prepare it for you.
2.
Chop the dried fruits and the pistachio nuts and soak for approx. 20 minutes in the port. Drain well and season with salt and cayenne pepper and then stuff the mixture into the opening in the meat. Sew the opening closed using kitchen thread.
3.
Mix the stock and the red wine together in a large pot and place the tongue inside. Bring to a boil and then simmer for approx. 15 minutes. Remove the meat, pat dry and carefully remove the skin - make sure that the stitches stay in place. Save the liquid.
4.
Season the tongue with salt and ground black pepper and fry in the hot clarified butter on all sides. Reduce the heat and add approx. 150 ml of the cooking liquid and stew on a low heat with a lid on for approx. 30 minutes. Turn the meat occasionally and add more liquid.
5.
To make the vegetables fry the asparagus and the pepper in hot oil. Add some salt and quench with some water. Simmer with a lid on for approx. 5 minutes.
6.
Remove the thread and cut the tongue into slices. Serve on top of the vegetables.