John Myers
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Ingredients
for the roast
- 2 kg Roast beef - let the butcher cut it into a flat slice ...
Mushroom mass for the filling
- 300 g Brown mushrooms - cut into slices
- 8 Stems Freshly chopped thyme
- 3 Branches Chopped rosemary
- Salt
- Pepper from the grinder
further filling
- 350 g Black olives - cut into slices
- 375 g Mozzarella - cut into slices
- 175 g Salami - thin slices
- 150 g Parma ham
also
- 250 ml Dry red wine
- 500 ml Beef stock
- 2 tbsp Food starch
- 5 tbsp Water
Potatoes & vegetables
- 1,5 kg Small potatoes - as jacket potatoes
- 4 Branches Chopped rosemary
- 1 kg Broccoli florets
- 1 kg Cauliflower florets
- 300 g Cherry tomatoes
also
- Kitchen twine
- Oil
Instructions
- Heat 1 tablespoon of peanut oil in a pan, fry the mushroom slices until golden brown, mix in the thyme and rosemary, season with salt and pepper and remove from the pan
for the filling
- Pat the meat dry with a kitchen towel and pound it a little flatter with the meat tenderizer. Salt and pepper the area that is covered and then layer the filling in this order: * salami * mushroom mass * olive slices * mozzarella * ham leave approx. 2 cm free around the edge. Now roll up the meat into a firm roll and tie it with kitchen garbage ...
for the roast
- Heat 3 tablespoons of peanut oil in the roaster. Sear the meat vigorously all around, remove and season with salt all around. Deglaze the roast set with red wine and beef stock and bring to the boil. I put the roast and sauce in the 5l Ultra from Tupper, covered it and left it to simmer in a preheated oven at 150 ° C for 2.5 hours.
Potatoes & vegetables
- Cook cauliflower and broccoli florets in vegetable stock until they are al dente. Peel jacket potatoes - halve again if necessary. Wash the cherry tomatoes and set aside
roast meat
- After 2.5 hours, stir the cornstarch and water until smooth. Take the roast out of the oven. Pour the smear stock through a sieve into a pot. Keep the meat warm. Heat the stewed stock in a saucepan and stir in the starch, boil down for approx. 3 minutes, season with salt and pepper.
so it goes on now
- 2 tablespoons of peanut oil in a large pan and fry the potatoes until golden, add rosemary. At the same time, in a second large pan, roast the vegetables in 1 tablespoon of peanut oil and 1 tablespoon of butter, add the tomatoes and fry for 2 minutes. Now potatoes and vegetables salt and pepper.
to dish out
- Arrange on plates
annotation
- I had a visitor and prepared a 3-course menu. As a starter there was tomato-lentil soup "INDIA" (in my KB). Roast beef was the main course and for dessert: Sorbeet variants with fresh fruit
