John Myers
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Mediterranean-style Beef Roulade
The perfect mediterranean-style beef roulade recipe with a picture and simple step-by-step instructions.
Roulades
- 6 piece Beef roulades
- 12 Discs Parma ham
- 250 g Goat cheese soft
- 4 tbsp Fig mustard
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 3 tbsp Rapeseed oil
- 2 liter Vegetable broth own production
- 2 piece Diced onion
- 75 g Diced bacon
- 1 piece Diced parsley root
- 1 piece Diced celery bulb
- 2 piece Quartered tomato
- 2 tbsp Freshly squeezed lemon juice
- 1 pinch Sugar
- 4 tbsp Freshly squeezed orange juice
- 2 tbsp Seasonal herbs finely chopped
- 6 piece Dried tomatoes pickled in oil, finely chopped
Side dish of potato and peas
- 1 Piece Remaining boiled potatoes from the previous day
- 2 Handful Thawed frozen peas from my garden supply
- 1 tbsp Butter
- 1 pinch Coarse sea salt
- 1 pinch Black pepper from the mill
- 1 tbsp Seasonal herbs finely chopped
- There are 6 pieces because I usually cook for 2 days or freeze the rest. The rest of the sauce also goes into the freezer.
- Mix the mustard with the goat cheese and coat the roulades with it. Then season to taste. Now cover the cheese and mustard mixture with the ham and then place a few pieces of the chopped tomatoes on the ham.
- Roll up the roulades and tie with a cord. Then fry the roulades all over in the rapeseed oil. Take out of the roaster and keep warm.
- Fry the bacon in the frying fat until crispy and then add the onions and brown. For once, no garlic and alcohol (we had a garlic and alcohol abstainer to visit). Now add the tomatoes and the roots and fry them briefly as well.
- Then pour in the broth and juice. Place the roulades in the sauce and bring everything to the boil once. Then cook everything together on low heat until the meat is soft (around 2 hours).
- When they are done, remove the roulades from the sauce and keep warm. Now strain the sauce through a coarse sieve and season with lemon and the spices. If someone asks again why there is sugar in the ingredients, now with me sugar comes in everywhere where there is salt and lemon.
- Undo the cord and put the roulades back into the sauce and bring everything to the boil again. Thicken the sauce with starch to taste. Turn off the stove and let everything steep for a short time, season again to taste and add the herbs.
- Lightly sauté the potatoes in the butter, add the peas and sauté everything for a few minutes over low heat, season to taste and sprinkle with the herbs. As a starter we had a garden salad.
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