John Myers
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Ingredients
Classic beef roulades:
- 6 Pc. Beef roulade
- 6 Pc. Gherkins
- 3 tbsp Mustard
- 4 Pc. Onions
- 0,25 Pc. Celery root
- 3 Pc. Carrots
- Clarified butter
Sauce:
- 2 bunch Soup greens
- 400 ml Red wine
- 400 ml Beef stock
- Cold butter
Celery puree:
- 500 g Celery root
- 3 Pc. Onions
- Salt
- Pepper
- Nutmeg
- 50 g Butter
Caramelized carrots:
- 4 bunch Carrots young with green
- 25 g Butter
- 10 g Sugar
- 1 pinch Salt
- Pepper
- Almond leaves
Instructions
Classic beef roulades:
- Cut onions into rings, carrots and pickles in sticks and celery into small cubes.
- Place the roulades on a kitchen board and season with salt and pepper. Brush each roulade with about 2 teaspoons of mustard. Then cover the roulades with the vegetables and roll them up. Wrap with a kitchen tape.
- Fry in clarified butter in a hot pan, then remove from the pan.
- For the sauce, put the finely chopped root vegetables (soup greens) in the pan and sauté them in the roasting fat for five minutes. Deglaze with red wine and beef stock.
- Put the roulades in a roaster and pour the sauce over them. Cover and simmer for two hours in the oven on the middle rack at approx. 90 degrees. Pour the stock over the meat in between.
- Shortly before serving, the sauce is "assembled" with cold butter. The cold butter binds the sauce and makes it thick. It also gives it a buttery, delicate taste and makes it shine silky.
Celery puree:
- Cut the celery into large pieces and cook in salted water until soft. Cut three onions into small pieces and sauté in butter. Season with salt, pepper and nutmeg. Cut the chives into small rings.
- Drain the celery and puree. Fold the steamed onions into the pureed celery and mix the whole thing with the chives.
Caramelized carrots:
- Wash and peel the carrots. For a nicer look, cut off the green, but don't cut it off completely.
- Heat the butter in a pan. Put the carrots in the pan. Sprinkle with salt, pepper and sugar and toast the carrots in it, turning constantly. Put aside.
- Shortly before serving, turn the carrots again and toss them and decorate with almond leaves (for the look, toast the almond leaves in butter in a separate pan). When serving, sprinkle the carrots with fresh flat-leaf parsley.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 3.2gProtein: 1gFat: 6.1g
