Stuffed roast beef

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
2.5 2
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 6
  • 1 potty Basil,
  • 7-10 Tbsp rosemary, oregano and
  • 7-10 Tbsp Thyme
  • 1.2 kg Beef (a.d.haunch)
  • 7-10 Tbsp (It is best if the butcher cuts it open flat.)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 (100 g) Package
  • 7-10 Tbsp Double cream cream cheese
  • 75 g Bacon
  • 30 g clarified butter
  • 1 collar Soup Greens
  • 200 g Whipped cream
  • 2 can(s) (425 ml each) white large beans
  • 2 (425 ml each) Cans
  • 7-10 Tbsp Vegetable corn
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp wooden skewers and kitchen yarn

Directions

  1. 1

    For the filling, wash the herbs and dab dry. Chop half of them finely. Wash the beef and pat dry. Season with salt and pepper. Spread cream cheese on top. Cover with bacon and sprinkle with the chopped herbs.

  2. 2

    Roll it up, fix it with wooden skewers and wrap it tightly with kitchen yarn. Place the meat on the fat pan of the oven. Pour hot clarified butter over the meat and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 3/4 hours.

  3. 3

    In the meantime clean and wash the soup greens and cut them into large pieces. 1/2 hour before the end of the cooking time on the fat pan for about 10 minutes. Then deglaze with 1/2 litre water. Remove the roast and keep it warm.

  4. 4

    Put the roast stock in a pot with the vegetables. Puree with the chopping stick. Add cream and bring to the boil. Season to taste with salt and pepper. For the vegetables, rinse and drain the beans and corn grains.

  5. 5

    Pluck the remaining herb leaves from the stems. Heat the oil. Heat vegetables in it. Season with salt and pepper. Fold in herbs. Cut the roast open. Arrange on a plate with the vegetables. Add sauce extra.