Stuffed roast beef with cabbage

Name: Stuffed roast beef with cabbage
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 8 branches Rosemary; 8 stems Thyme; 300 g Mushrooms; 7 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (370 ml) black olives without stones; 3 packs (125 g each) Mozzarella cheese; 2 kg Roast beef (cut flat by the butcher as roulade, approx. 40 x 40 cm); 175 g Thin slices of salami; 160 g thin slices of Parma ham; 200 ml dry red wine; 500 ml Vegetable broth; 1 head Cauliflower; 2 Heads of broccoli (about 500 g each); 1.5 kg waxy small potatoes (triplets); 250 cherry tomatoes; 25 g Cornstarch; 2 TABLESPOONS Butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

8 branches Rosemary
8 stems Thyme
300 g Mushrooms
7 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (370 ml) black olives without stones
3 packs (125 g each) Mozzarella cheese
2 kg Roast beef (cut flat by the butcher as roulade, approx. 40 x 40 cm)
175 g Thin slices of salami
160 g thin slices of Parma ham
200 ml dry red wine
500 ml Vegetable broth
1 head Cauliflower
2 Heads of broccoli (about 500 g each)
1.5 kg waxy small potatoes (triplets)
250 cherry tomatoes
25 g Cornstarch
2 TABLESPOONS Butter
7-10 Tbsp Kitchen yarn

Directions

1
Wash the herbs, shake dry and chop finely separately. Clean, clean and slice the mushrooms. Heat 1 tablespoon of oil in a pan, fry the mushrooms in it until golden brown, season with salt and pepper. Finally mix in thyme and 1/3 of the rosemary. Drain the olives and cut into rings. Drain mozzarella and cut into thin slices.
2
Dab meat dry, lay it out on a kitchen board and beat it slightly flat. Rub salt and pepper into the meat from both sides. Cover meat first with salami, then with mushrooms, olives, mozzarella and ham. Roll up the meat and tie up with kitchen string.
3
Heat 3 tablespoons of oil in a frying pan. Fry the rolled roast thoroughly on all sides, deglaze with red wine and stock. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 3 hours.
4
Clean the cauliflower and broccoli, cut the florets from the stalk, wash and precook in boiling salted water for about 5 minutes. Wash potatoes, dab dry and cut into small cubes. Wash and drain the tomatoes.
5
Mix starch with approx. 3 tbsp. water. Take the roast out of the oven, remove the rolled roast and keep it warm. Pour the stock through a fine sieve into a small pot, bring to the boil. While stirring constantly, pour in the mixed starch and thicken the stock.
6
Heat 2 tablespoons of oil in a frying pan, fry the potatoes in it for about 10 minutes until golden brown and finally add the remaining rosemary. Heat 1 tablespoon of oil and butter in another large frying pan, fry the cauliflower and broccoli for about 5 minutes. After about 3 minutes add the tomatoes. Season the potatoes and vegetables with salt and pepper. Serve the rolled roast with vegetables, potatoes and sauce.