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🍽️ Juicy beef roulades with chestnuts and plums

838 kcal · 30 min · 4 servings

Ingredients

• 200 g chestnuts (precooked; vacuum-sealed)
• 300 g soft plums
• 2 red onions (200 g)
• 1 carrot
• 0.5 parsley root
• 80 g celeriac
• 0.5 stalk leek
• 4 beef roulades (approx. 200 g each; already flattened)
• salt
• pepper
• 5 tbsp rapeseed oil
• 30 g tomato paste (2 tbsp)
• 400 ml beef stock (jar)
• 150 ml red wine
• 1 bay leaf
• 4 juniper berries
• 1 tbsp herbs de Provence
• 650 g red cabbage
• 1 tsp raw cane sugar
• 1 pinch cinnamon
• 1 tbsp white wine vinegar
• 1 orange

Instructions

1. 1. Finely chop the chestnuts.
2. 2. Dice the plums into small cubes.
3. 3. Peel the onions.
4. 4. Dice one onion very finely.
5. 5. Cut the second onion into thin strips.
6. 6. Wash the carrot, parsnip, celeriac, and leek.
7. 7. Chop the vegetables into small pieces.
8. 8. Rinse the beef roulades under running water.
9. 9. Pat the meat roulades dry with a kitchen towel.
10. 10. Season the roulades generously with salt and pepper.
11. 11. Spread the chopped chestnuts over the roulades.
12. 12. Add three quarters of the diced plums.
13. 13. Sprinkle the finely diced onion over the filling.
14. 14. Roll the roulades up tightly.
15. 15. Secure the roulades with pins so they do not open.
16. 16. Heat two tablespoons of oil in a large pan.
17. 17. Fry the roulades on all sides over high heat.
18. 18. Cook them for five to eight minutes.
19. 19. Remove the browned roulades from the pan.
20. 20. Place them in a previously soaked earthenware pot.
21. 21. Add one tablespoon of oil to the still hot pan.
22. 22. Fry the onion strips, carrot, parsnip, celeriac, and leek over medium heat.
23. 23. Cook the vegetables for five minutes.
24. 24. Stir the tomato paste into the vegetables.
25. 25. Roast the tomato paste briefly until it darkens.
26. 26. Deglaze the pan with beef stock.
27. 27. Stir and scrape the browned bits from the bottom of the pan.
28. 28. Pour the stock along with the vegetables and wine over the roulades in the earthenware pot.
29. 29. Add the remaining plums.
30. 30. Add a bay leaf to the pot.
31. 31. Add some juniper berries.
32. 32. Sprinkle Herbs de Provence over the mixture.
33. 33. Close the lid of the earthenware pot.
34. 34. Place the pot in a cold oven on a baking rack.
35. 35. Preheat the oven to 200 degrees Celsius conventional heat.
36. 36. Cook the roulades for one and a half to two hours.
37. 37. Meanwhile, prepare the red cabbage.
38. 38. Wash the red cabbage thoroughly.
39. 39. Cut the cabbage into thin strips.
40. 40. Knead the cabbage with a quarter teaspoon of salt for five minutes.
41. 41. Mix the cabbage with pepper, sugar, cinnamon, vinegar, and the remaining oil.
42. 42. Peel the oranges.
43. 43. Cut the oranges into small pieces.
44. 44. Mix the orange pieces into the red cabbage.
45. 45. Remove the finished roulades from the earthenware pot.
46. 46. Keep the roulades warm.
47. 47. Remove the spices from the sauce stock.
48. 48. Strain the stock into a pot through a sieve.
49. 49. Take three to four tablespoons of the soft-cooked vegetables from the sieve.
50. 50. Puree the vegetables together with the sauce stock until smooth.
51. 51. Season the sauce with salt and pepper.
52. 52. Serve the roulades with the sauce and the red cabbage salad.
53. 53. Parsley root potatoes or homemade potato dumplings go perfectly with this dish.

Nutrition per serving

• kcal: 838
• Protein: 50 g · Fett/Fat: 33 g · Carbs: 76 g