This is the recipe for Christmas beef rolls without oven .The beef is marinated for 1 day and filled with a meaty filling
This classic German Christmas dish is made with thin slices of beef that are stuffed with minced meat filling then rolled up and braised in a rich gravy. The result is a tender and flavorful dish that is perfect for a special occasion.
Like many German dishes this is best with braised cabbage and dumplings .
preparation time ; 1 hour and 50 minutes
serves ; 4
Ingredients
100 g Carrots, rough sliced
½ Celery roots , roughly diced
3 Shallots, quartered
3 cloves Garlic, halved
10 Cloves
10 allspice berries
1 teaspoon Peppercorns, black
½ bunch thyme
100 ml Red wine vinegar
300 ml red wine or beef broth with a liitle vinegar
4 beef fillets ( 200 - 250 g each) , from the beef hip
For the filling:
3 Shallots , finely diced
20 g butter
150 g Ground beef
150 g Minced pork
1 Eggs
50 g Spinach leaves, blanched, roughly chopped
2 tbsp Parsley, chopped
1 tbsp Raisins in 20 ml rum
1 tbsp butter
4 branches rosemary
1 tbsp Maple syrup or sugar
1 teaspoon corn starch
2 tbsp Cranberries or raisins
30 g Almonds , toasted
½ Orange , grated peel
salt and pepper
Preparation
Mix the prepared vegetables and spices with red wine, red wine vinegar and 200 ml of water in a flat bowl. Add the beef fillets , cover well with the marinade. Cover with cling film and marinate in the fridge for 24 hours.
Fry the shallots in the butter until translucent. Mix the minced meat and mince in a bowl with the egg, shallots, spinach, parsley and soaked raisins with rum. Season with salt, pepper and orange peel.
Remove the beef from the marinade, drain well on kitchen paper and spread out flat next to each other on the work surface.
Pour the marinade through a sieve and collect it.
Put the filling on the fillets and distribute well. Roll up the meat slices and tie them together tightly with kitchen thread like a roll. Season the meat all around with salt and pepper.
Heat the butter in a roasting pan and arrange meat in it. Add the marinated vegetables and fry briefly. Put the rosemary in the roaster. Season the meat with maple syrup. Pour in the marinade. Put the lid on. Slowly braise the meat on the stove over medium heat for 70-80 minutes, occasionally sprinkling them with braising stock.
Take the beef fillets out of the stew and keep them warm. Pour the stew through a sieve into a saucepan, firmly pressing the vegetables through. Let the stock boil down a little. Mix the cornstarch with a little water, bind the sauce with it and season with salt and pepper. Finally, add cranberries and flaked almonds and heat briefly. Unthread the meat rolls and serve with the sauce.
Serve with dumplings and red cabbage
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