Involtini di manzo alla mamma – beef roulades, mom’s style

Ingredients for 3 servings:

• 3 beef roulades
• 1 small jar of red pesto
• 1 m.-sized carrot(s)
• 6 slice(s) raw ham, air-dried, not too lean, or 9 smaller
• 2 shallots
• 1 tbsp clarified butter
• 2 garlic cloves
• 200 ml dry white wine
• 1 tbsp, heaped tomato paste
• cornstarch
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Peel the carrot and cut into small cubes. Wash the beef roulades, pat dry, and flatten them out on a flat surface with your fingers. Season with salt and pepper. Spread a heaped teaspoon of red pesto evenly over each roulade and place 2 or 3 slices of raw ham on top. Arrange one-third of the diced carrots on top. Fold in the long sides 1-2 cm and carefully roll up the roulade, starting from the wider side. Secure with a roulade pin or toothpick, or wrap with kitchen string. Heat the clarified butter in a suitable roasting pan and sear the roulades all over. Meanwhile, peel the shallots and garlic and slice thinly. Remove the roulades from the roasting pan. Sauté the shallots and garlic with 1 tablespoon of tomato paste in the pan juices, deglaze with the white wine, and simmer for 2 minutes. Return the roulades to the roasting pan, cover, and simmer over low heat for about 90 minutes. Remove the roulades from the roasting pan, dissolve 1 teaspoon of cornstarch in 2 tablespoons of cold water, and add to the sauce. Stir until the sauce is evenly thickened, add the roulades, and simmer uncovered for 5 minutes. Arrange the roulades on a warmed platter and coat with the sauce.