Young Beef Roulade Roast
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Difficulty:
moderate
Difficulty
Preparation:
6 h. 40 min.
Preparation
Ingredients
for
6
- Ingredients
- 4 cups fresh breadcrumbs
- 1 small egg (beaten)
- ¾ cup corsican ham (sliced)
- 1 lemon (zested)
- 1 curly parsley (finely chopped)
- 48 ozs Pork belly (fat side scored with a sharp knife)
- 2 Tbsps olive oil
- salt
- peppers
Product recommendation
Suggested variation; replace the ham in the stuffing with the same weight of chopped, cooked chestnuts.
Preparation steps
1.
Prepare the stuffing by combining the breadcrumbs, egg, ham, lemon zest, parsley, and seasoning in a food processor. Pulse briefly until it comes together.
2.
Remove from the processor and bring together with your hands in a bowl.
3.
Lay the veal belly on a flat surface and spread the stuffing out in an even layer.
4.
Roll the veal belly into a cylinder and tie securely at 1” intervals using kitchen string. Rub the outside with the oil and season generously.
5.
Heat a large frying pan over a moderate heat until hot and seal the belly until golden brown in colour all over. Remove to a slow cooker and cover with a lid.
6.
Cook on a medium setting for 6 hours until the veal is cooked through.
7.
Turn off the slow cooker when the veal is ready but keep the lid in place.
8.
Blanch the turnip and carrots in a large saucepan of boiling, salted water for 3 minutes. Drain and refresh in iced water.
9.
Quarter the carrots and pat the turnip and carrot dry.
10.
Melt the butter in a large frying pan set over a moderate heat. Saute the vegetables with a little seasoning for a few minutes, tossing and stirring occasionally.
11.
Arrange the veal belly on a serving platter and garnish with the vegetables before serving.
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