John Myers
Spicy Roulades from Roasting Tube
The perfect spicy roulades from roasting tube recipe with a picture and simple step-by-step instructions.
- 4 Carrots
- 2 Poles Celery
- 1 Clove of garlic
- 1 Onion
- Herbs to taste
- 200 g Double cream cheese
- 2 tbsp Estragon mustard
- 4 Beef roulades from the upper shell
- 12 Discs Raw ham
- 250 g Pickled roasted peppers
- 500 ml Sieved tomatos
- 2 tbsp Vegetable broth powder
- 1 Pck Creme fraiche Cheese
- Peel the carrots and roughly dice. Clean and roughly dice the celery. Finely chop the onions and garlic. Drain the peppers.
- Herbs, I took basil, chives and parsley, chop them very finely and mix them with cream cheese and mustard.
- Season the roulade, spread the cheese cream on top and cover each with 3 slices of ham. Roll up the meat and pin it with a wooden stick.
- Now preheat the oven to 180 degrees. Cut the roasting tube to size so that 2 roulades fit in each. Now mix 250ml tomatoes with 1 tablespoon of stock and put them in the roasting tube. Halve the vegetables and place in the respective tubes.
- Place 2 roulades on top and seal.
- I also put 2 juniper berries in each of the roasting tubes. Place in the middle of the oven and stew for approx. 90 minutes. Depending on the size of the roulade, a little longer.
- As soon as the roulades are ready, cut open the roasting tube, remove the roulades and place the sauche in a saucepan. Stir in the creme fraich and season the sauce again to taste. With potatoes.
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