Asian beef roulade with coriander mashed potatoes

Ingredients for 4 servings:

• 4 beef roulade(s) from the butcher, plated
• 20 shiitake mushrooms
• 1 piece(s) ginger
• 2 stalk(s) lemongrass
• 2 bunches of coriander
• 2 shallots
• Sunflower oil
• 2 garlic cloves
• salt and pepper
• 2 onions
• ¼ celeriac
• 1 carrot(s)
• ½ leek(s)
• 2 garlic cloves
• 250 ml red wine
• 2 star anise
• 1 small cinnamon stick(s)
• 50 ml soy sauce
• 1 tsp tomato paste
• 1 tbsp cornstarch, maybe a little more
• Salt or soy sauce to taste
• 5 large potatoes, floury
• 40 g butter
• 200 ml milk, maybe a little more
• 2 tbsp cashew nuts
• ½ pointed cabbage
• Sunflower oil
• 2 cm ginger, grated, optional
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

For the roulades: Remove the stems from the shiitake mushrooms and slice them. Peel and finely chop or press two cloves of garlic. Peel the ginger and cut into four slices, approximately 3 mm thick. Finely dice or grate these. First lightly press a stalk of lemongrass, then slice approximately 4 cm of the bottom piece into very fine rings. Peel the shallots, halve them, and finely dice them. Remove the roots from 8 stalks of coriander, finely slice the leaves, and cut the stalks into fine rolls. Viki’s tip: Save the mushroom stems and shells and add them to the sauce for extra flavor. Sauté the shiitake mushrooms in a pan with a little sunflower oil. Add the ginger, lemongrass, garlic, and shallot; mix everything together and sauté well. Remove the mushrooms from the pan and place them on a chopping board. Chop thoroughly with a knife, add the coriander, and season with salt and pepper. For the stock: Wash the celery, carrot, and leek, pat dry, and cut into walnut-sized pieces. Crush the remaining garlic in its skin. Peel and quarter the onions. For the roulades: Place the roulade meat on the board. Season both sides with salt and pepper. Spread the mushroom mixture on top, fold the long sides in about 1 cm towards the middle, roll up from the short side, and secure with a roulade pin. Season the roulades again with salt and pepper. Brown the roulades on all sides in a pan with a little sunflower oil, then remove from the pot. For the stock: Brown the onions, garlic, celery, and carrot in the same pot with a little sunflower oil. Add the tomato paste and fry briefly. Deglaze with red wine and reduce to a simmer. Top up with 1 liter of water or vegetable stock. Add the spices and leek. For the roulades: Add the roulades to the stock in the pot, cover, and simmer over medium heat for about 2 hours. For the mashed potatoes: After the roulades have simmered for about 1 hour, roast the cashews for 8-10 minutes at 170°C (top/bottom heat), then roughly chop and set aside about 1 tablespoon for garnish. For the mashed potatoes, peel and halve the potatoes. Boil in salted water until tender. Drain and let steam off. Add a little milk and butter to the potatoes and mash roughly with a masher. Finely slice 8 stalks of coriander. Add to the mashed potatoes along with the chopped cashews and stir in. Season with salt or, if you like, soy sauce. For the sautéed pointed cabbage: Halve the pointed cabbage, remove the outer leaves, cut out the stalk, and finely slice the pointed cabbage. Later, sauté the pointed cabbage in a pan with a little sunflower oil and season with salt and pepper. If you like, you can also add a little grated ginger. Remove the cooked roulades and pour the stock through a sieve into a saucepan. Use a ladle to press the vegetables through the sieve. Mix cornstarch with a little cold water until smooth, add to the sauce, and bring to a boil, stirring once, until the sauce has thickened slightly. Season with soy sauce and heat the roulades again in the cooked sauce. To serve: Use a tablespoon to scoop a dumpling out of the mashed potatoes and place them on a plate. Garnish with roasted cashews and cilantro. Then arrange the sautéed pointed cabbage alongside. Remove the needles from the roulades and cut them in half diagonally. Place both halves on the pointed cabbage and garnish with the sauce.