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Layered meat

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Ingredients for 4 servings:

  • 4 beef roulades
  • 5 onions
  • 200 ml red wine, dry (Dornfelder)
  • coriander
  • salt and pepper
  • Ginger powder and mace
  • Carnation(s)
  • cardamom
  • chili powder
  • 3 tbsp cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Beef roulades, layered in a Roman pot

Soak a Roman pot in cold water for 10 minutes. Mix the spices and sprinkle the beef roulades on both sides. Peel the onions. Layer the meat in the Roman pot as follows: 1 sliced ​​onion on the bottom layer, then place a roulade flat on top (do not roll it). Alternate the onions. Arrange the diced onion on top. Pour over the red wine. Bake in the oven at 150°C for 1.5 hours. Add the cream. Cook for another 1.5 hour. Serve with boiled potatoes and vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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