Beef roulades in tomato and beer sauce

Name: Beef roulades in tomato and beer sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3 red chillies; 2 Garlic cloves; 1 large bunch of flat parsley; 9 TABLESPOONS Oil; 6 (150 g each) Rolls of beef; 7-10 Tbsp Salt; 6 discs Bacon; 1 (330 ml) bottle of Mexican beer (Corona Extra); 500 g chunky tomatoes; 7-10 Tbsp dried oregano; 2 can(s) (425 ml each) Vegetable corn; 4 TABLESPOONS Flour; 2 Eggs (size M); 7-10 Tbsp Chilli powder; 1 big tomato; 7-10 Tbsp Oregano; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

3 red chillies
2 Garlic cloves
1 large bunch of flat parsley
9 TABLESPOONS Oil
6 (150 g each) Rolls of beef
7-10 Tbsp Salt
6 discs Bacon
1 (330 ml) bottle of Mexican beer (Corona Extra)
500 g chunky tomatoes
7-10 Tbsp dried oregano
2 can(s) (425 ml each) Vegetable corn
4 TABLESPOONS Flour
2 Eggs (size M)
7-10 Tbsp Chilli powder
1 big tomato
7-10 Tbsp Oregano
7-10 Tbsp wooden skewers

Directions

1
Clean, wash and halve the chilli and remove the seeds. Finely chop the pods. Peel garlic and press it through a garlic press. Wash parsley, shake dry and chop roughly.
2
Mix chilli, garlic, parsley and 3 tablespoons of oil. Dab roulades dry and sprinkle with salt. Spread chilli paste on top. Roll up the roulades and wrap each with 1 slice of bacon. Pin them with wooden skewers.
3
Heat 2 tablespoons of oil in a frying pan. Sauté the roulades in it. Deglaze with beer and chunky tomatoes, bring to the boil. Add dried oregano and braise for about 1 1/4 hours. If necessary add some more water.
4
In the meantime drain the corn. Puree half of it. Stir in flour and eggs. Season with chili and salt. Fold in remaining corn grains. Heat 4 tablespoons of oil in a pan and bake 8 corn pancakes in it.
5
Wash, clean and halve the tomato. Remove seeds. Cut the flesh into pieces. Arrange roulades, sprinkle with tomato pieces. Garnish with oregano. Add corn pancakes.