Fruit-stuffed Beef Roulade
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Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
2
- Ingredients
- 1 veal tongue (approx. 500 g)
- 0.333 cup Dried Fruit (e. g. raisins, apricots, figs)
- 1 Tbsp Pistachio
- ⅛ cup Port wine
- cayenne pepper
- 2 cups Meat stock
- ⅜ cup Red wine
- 1 Tbsp clarified butter
- For the vegetables
- 2 ½ cups Thai Asparagus (spears halved lengthways)
- 1 red pepper (seeds removed, diced)
- 1 Tbsp vegetable oil
Preparation steps
1.
Using a long knife with a sharp point cut out a pocket through the length of the meat - do not cut through! Alternatively get the butcher to prepare it for you.
2.
Chop the dried fruits and the pistachio nuts and soak for approx. 20 minutes in the port. Drain well and season with salt and cayenne pepper and then stuff the mixture into the opening in the meat. Sew the opening closed using kitchen thread.
3.
Mix the stock and the red wine together in a large pot and place the tongue inside. Bring to a boil and then simmer for approx. 15 minutes. Remove the meat, pat dry and carefully remove the skin - make sure that the stitches stay in place. Save the liquid.
4.
Season the tongue with salt and ground black pepper and fry in the hot clarified butter on all sides. Reduce the heat and add approx. 150 ml of the cooking liquid and stew on a low heat with a lid on for approx. 30 minutes. Turn the meat occasionally and add more liquid.
5.
To make the vegetables fry the asparagus and the pepper in hot oil. Add some salt and quench with some water. Simmer with a lid on for approx. 5 minutes.
6.
Remove the thread and cut the tongue into slices. Serve on top of the vegetables.
