Name: Beef roulades in fine ham-herb-filling
Prep time: 105 min
Cook time: 90 min
Total time: 195 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 40 g Pine nuts; 5 Stiele Basil; 4 piece Beef roulades; Salt; Pepper; 1 tsp Tomato pesto; 1 slice Parma ham; 2 tbsp Oil; 750 ml clear broth

Description

These beef roulades are a feast for the palate! Filled with roasted pine nuts, fresh basil and fine Parma ham, they become a special treat. I like to make them when guests come, because they are easy to prepare and taste delicious. The combination of the tender beef, the spicy ham and the aromatic herbs is simply unbeatable. A creamy mashed potatoes or fresh pasta goes perfectly with it. A touch of Italy for every occasion!

Ingredients (9 ingredients)

40 g Pine nuts

5 Stiele Basil

4 piece Beef roulades

Salt

Pepper

1 tsp Tomato pesto

1 slice Parma ham

2 tbsp Oil

750 ml clear broth

Preparation (6 steps)

Roast pine nuts

Thermomix® Setting

3 min/248°F/Speed 1 120

Put 40 g pine nuts into the mixing bowl and roast for 3 min./120°C/speed 1 without measuring cup until golden brown. Then transfer and set aside.

180

Chop basil

Thermomix® Setting

3 sec/Speed 8

Wash 5 sprigs of basil, pluck off the leaves and put them in the mixing bowl. Chop for 3 sec./speed 8. Transfer and set aside.

Prepare roulades

Season 4 beef roulades (à approx. 150 g) with salt and pepper, spread with 1 teaspoon of tomato pesto each and top with 1 slice of Parma ham each. Spread roasted pine nuts and chopped basil on top. Roll up the meat and secure with roulade needles or kitchen twine.

Fry roulades

Heat 2 tablespoons of oil in a pan and fry the roulades all around in it.

Braise roulades

Thermomix® Setting

90 min/212°F/Speed 1 100 Reverse

Put fried roulades into the mixing bowl. Add 750 ml clear broth. Stir for 5 sec./speed 4. Close the mixing bowl and braise for 90 min./100°C/speed 1 reverse direction.

5400

Bind and season sauce

Thermomix® Setting

5 min/212°F/Speed 1 100

Remove roulades from the mixing bowl and keep warm. Puree braising stock for 10 sec./speed 8. If necessary, thicken with some cornstarch or sauce thickener. Season with salt and pepper and simmer for 5 min./100°C/speed 1.

300

Finished cooking? Great! 🎉

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About this recipe

Beef roulades, a classic of German cuisine, have a long tradition in my family. My grandma always prepared them on Sundays, the scent filled the whole house. This recipe is a tribute to her culinary skills, refined with an Italian touch with Parma ham and basil. The quality of the ingredients is crucial for the taste. The beef roulades should not be cut too thick so that they can be rolled well and become tender. The tomato pesto brings a fruity acidity to the filling, which harmonizes perfectly with the salty Parma ham. The roasted pine nuts provide a nutty crunch, while the fresh basil contributes an aromatic freshness. The clear broth, preferably homemade, forms the basis for the sauce and gives the roulades their hearty taste. The Thermomix® is a true helper here. The roasting of the pine nuts is perfect without burning them. Shredding the basil is lightning fast and even. When braising in the mixing bowl, the heat is optimally distributed so that the roulades become buttery soft. Be sure to activate the reverse direction so that the roulades are not crushed. After braising, the Thermomix® purees the sauce wonderfully creamy. If you like it even thicker, you can add some cornstarch or sauce thickener. For a vegetarian version, you can replace the roulades with thick slices of eggplant or zucchini. Instead of Parma ham, dried tomatoes or olives are suitable. Other herbs such as thyme or rosemary also go perfectly. Experiment with different spices such as smoked paprika or chili to give the roulades a special touch. Classically, beef roulades are served with mashed potatoes and red cabbage. But also spaetzle, dumplings or fresh pasta go perfectly with it. A green salad completes the dish. A dry red wine, such as a Chianti or a Merlot, harmonizes perfectly with the roulades. The roulades can be prepared well. You can fill and roll them the day before. The frying can also be prepared. Stored in the refrigerator, they are quickly braised in the Thermomix® the next day. The finished roulades can also be frozen. So you always have a delicious dish at hand when you need to be quick.