Roast beef Surprise

Name: Roast beef Surprise
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 8 Branch/s Rosemary; 8 Stem/s Thyme; 300 g Mushrooms; 7 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 glass (à 370 ml) black olives (without stone); 375 g Mozzarella; 2 kg Roast beef (cut into flat slices by the butcher); 175 g Salami in thin slices; 150 g Parma ham; 200 ml Red wine; 2 TEASPOONS clear broth (instant); 1 Cauliflower; 1 kg Broccoli; 1.5 kg baby potatoes; 300 g cherry tomatoes; 2 tablespoons, yesterday Cornstarch; 3 TABLESPOONS Butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

Surprise! The rolled roast is generously stuffed: with salami, mushrooms, olives, mozzarella and ham

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

8 Branch/s Rosemary
8 Stem/s Thyme
300 g Mushrooms
7 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 glass (à 370 ml) black olives (without stone)
375 g Mozzarella
2 kg Roast beef (cut into flat slices by the butcher)
175 g Salami in thin slices
150 g Parma ham
200 ml Red wine
2 TEASPOONS clear broth (instant)
1 Cauliflower
1 kg Broccoli
1.5 kg baby potatoes
300 g cherry tomatoes
2 tablespoons, yesterday Cornstarch
3 TABLESPOONS Butter
7-10 Tbsp Kitchen yarn

Directions

1
For the roast, wash the herbs and chop them separately. Clean, wash and slice the mushrooms. Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms until golden brown. Stir in thyme and 1⁄3 rosemary. Season with salt and pepper, remove. Drain the olives and cut into rings. Cut mozzarella into thin slices.
2
Dab the meat dry and tap it a little flatter. Rub with salt and pepper. Place salami, mushrooms, olives, mozzarella cheese and ham on the slice of meat one after the other, leaving about 2 cm free around the edge. Roll the meat tightly into a roll and tie it into shape with kitchen string.
3
Heat 3 tablespoons of oil in a frying pan. Brown the roast thoroughly all around. Season with salt and pepper. Deglaze with wine and 500 ml water. Bring to the boil, stir in stock. Roast in the preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) covered and braise for about 3 hours.
4
For the side dish, clean and wash the cauliflower and broccoli and divide into florets. Pre-cook both in boiling salted water for about 5 minutes. Wash potatoes thoroughly, dab dry and cut into small cubes. Wash the tomatoes.
5
Stir starch and approx. 5 tablespoons of water until smooth. Lift out the roast and keep it warm. Pour the braising stock through a sieve into a pot and bring to the boil. Stir in the starch and simmer for about 3 minutes. Season sauce with salt and pepper.
6
Heat 2 tablespoons of oil in a frying pan and fry the potatoes for about 10 minutes until golden brown. Fry the rest of the rosemary briefly. Heat 1 tbsp. oil and butter in a second large frying pan. Fry the cauliflower and broccoli for about 5 minutes. Fry the tomatoes for about 2 minutes. Season potatoes and vegetables with salt and pepper. Arrange everything.