Beef roulades in apple-cider sauce with Romanesco

Name: Beef roulades in apple-cider sauce with Romanesco
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 Apples; 4 Beef roulades (approx. 200 g each); 7-10 Tbsp Salt; 75 g Horseradish (from the jar); 4 discs Black Forest Ham (approx. 10 g each); 2 medium-sized onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 350 ml Cider (sweet); 400 ml Vegetable broth (instant); 1 stick of cinnamon; 1 Cloves; 1 Head Romanesco; 1-2 TABLESPOONS Lemon juice; 25 g Butter or margarine; 1 package (450 g) frozen potato balls; 1 TEASPOON Cornstarch; 7-10 Tbsp possibly 3-4 stems of marjoram and pink berries to sprinkle; 7-10 Tbsp Roulade needles

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 Apples
4 Beef roulades (approx. 200 g each)
7-10 Tbsp Salt
75 g Horseradish (from the jar)
4 discs Black Forest Ham (approx. 10 g each)
2 medium-sized onions
2 TABLESPOONS clarified butter
7-10 Tbsp Pepper
350 ml Cider (sweet)
400 ml Vegetable broth (instant)
1 stick of cinnamon
1 Cloves
1 Head Romanesco
1-2 TABLESPOONS Lemon juice
25 g Butter or margarine
1 package (450 g) frozen potato balls
1 TEASPOON Cornstarch
7-10 Tbsp possibly 3-4 stems of marjoram and pink berries to sprinkle
7-10 Tbsp Roulade needles

Directions

1
Wash 2 apples, grate dry, quarter, core and cut into slices. Put the roulade meat on a kitchen board, salt it and spread with horseradish. Cover with 1 slice of Black Forest Ham and 1 slice of apple slices, roll up and pin with roulade needles. Peel and roughly dice the onions. Heat clarified butter in a casserole and fry the roulades in a frying pan. Finally add onions, fry briefly and season with salt and pepper.
2
Deglaze with cider and stock, add cinnamon and cloves and bring to the boil. Cover and stew for about 1 hour. In the meantime, spread the potato balls on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-24 minutes. Clean the Romanesco, divide into florets, wash and drain. Cook in boiling salted water for 10 minutes. Wash the rest of the apple, grate dry, cut into slices and sprinkle with lemon juice. Heat the fat in a pot and fry the apple slices until soft. Add Romanesco and toss. Keep warm. Remove the finished roulades from the steaming stock. Stir the starch with cold water until smooth. Stir into the stock, bring to the boil briefly and season to taste with salt, pepper and a little sugar.
3
Add Romanesco and toss. Keep warm. Remove the finished roulades from the steaming stock. Stir the starch with cold water until smooth. Stir into the stock, bring to the boil briefly and season to taste with salt, pepper and a little sugar. Remove the cinnamon and cloves and heat the roulades in the sauce. Cut the roulades open and arrange on plates with apple slices, romanesco and potato balls. Garnish with marjoram and sprinkle with pink berries