Beef roulades with prosciutto and potato dumplings

Beef roulades with prosciutto and potato dumplings

Based on 6 ratings
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Difficulty

Medium 👍
200
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
beef shanks (approx. 30x10x0.5 cm/12x4x0.2 in.)
10 slices prosciutto
10 potato dumplings
325 g celery root
150 g leek
shallots
carrot
10 g ginger
1 clove garlic
pickles
lemon
8 tsp tomato paste (divided)
5 tsp Dijon mustard
375 ml red wine (divided)
1 l beef stock
cloves
allspice berries
black peppercorns
2 sprigs lovage
bay leaf
4 sprigs marjoram
3 leaves sage
1 sprig rosemary
2 tbsp elderflower syrup
1 tbsp starch
2 tbsp water
salt
pepper
Piment d’Espelette
olive oil for frying
Metric
Imperial

Utensils

  • kitchen twine
  • fine grater
  • cutting board
  • knife
  • tongs
  • cast iron roasting pan with lid
  • rubber spatula
  • immersion blender
  • small bowl
  • tea egg
  • ladle

Nutrition per serving

Cal
1352
Protein
129g
Fat
63g
Carb
50g

Step 1/4

Peel and chop celery root, leek, shallots, and carrot. Peel ginger and cut into thick slices. Peel and halve garlic clove and finely slice pickles. Zest a lemon and set aside. Transfer beef shanks on a cutting board and season with salt, pepper, and Piment d'Espelette. Spread some tomato paste and Dijon mustard evenly on each shank, then top each with prosciutto and sliced pickles. Roll up tightly and tie each roulade together with kitchen twine.
  • 325 celery root
  • 150 leek
  • 2 shallots
  • 1 carrot
  • 10 ginger
  • 1 clove garlic
  • 5 pickles
  • 1 lemon
  • 5 beef shanks
  • 5 tsp tomato paste
  • 5 tsp Dijon mustard
  • 10 slices prosciutto
  • salt
  • pepper
  • Piment d'Espelette
  • kitchen twine
  • fine grater
  • cutting board
  • knife

Peel and chop celery root, leek, shallots, and carrot. Peel ginger and cut into thick slices. Peel and halve garlic clove and finely slice pickles. Zest a lemon and set aside. Transfer beef shanks on a cutting board and season with salt, pepper, and Piment d'Espelette. Spread some tomato paste and Dijon mustard evenly on each shank, then top each with prosciutto and sliced pickles. Roll up tightly and tie each roulade together with kitchen twine.

Step 2/4

Heat some olive oil in a cast iron roasting pan over medium-high heat. Add roulades and fry on each side for approx. 1 – 2 min. until browned. Season with salt and pepper, then remove from roasting pan and set aside.
  • salt
  • pepper
  • olive oil for frying
  • tongs
  • cast iron roasting pan with lid

Heat some olive oil in a cast iron roasting pan over medium-high heat. Add roulades and fry on each side for approx. 1 – 2 min. until browned. Season with salt and pepper, then remove from roasting pan and set aside.

Step 3/4

Heat more olive oil in the roasting pan and add the celery root, leek, shallots, carrot, ginger, garlic, and lemon zest. Fry over medium-high for approx. 1 min., then add remaining tomato paste and fry for approx. 1 min. longer, or until the paste starts to darken. Deglaze with some red wine and stir for approx. 1 min. to scrape any bits and pieces off the bottom of the pan. The red wine should be just about gone. Repeat about 4 times. Transfer beef roulades back to the roasting pan and cover with remaining red wine and beef stock. Close the lid, bring to a boil, then reduce the heat and let cook for approx. 90 min. Add cloves, allspice berries, and black peppercorns to a tea egg and place it between the roulades. Add lovage and the bay leaf, then cover again and let cook for approx. 60 min. or until the meat is tender.
  • 3 tsp tomato paste
  • 250 ml red wine
  • olive oil for frying
  • rubber spatula

Heat more olive oil in the roasting pan and add the celery root, leek, shallots, carrot, ginger, garlic, and lemon zest. Fry over medium-high for approx. 1 min., then add remaining tomato paste and fry for approx. 1 min. longer, or until the paste starts to darken. Deglaze with some red wine and stir for approx. 1 min. to scrape any bits and pieces off the bottom of the pan. The red wine should be just about gone. Repeat about 4 times. Transfer beef roulades back to the roasting pan and cover with remaining red wine and beef stock. Close the lid, bring to a boil, then reduce the heat and let cook for approx. 90 min. Add cloves, allspice berries, and black peppercorns to a tea egg and place it between the roulades. Add lovage and the bay leaf, then cover again and let cook for approx. 60 min. or until the meat is tender.

Step 4/4

Transfer beef roulades back to the roasting pan and cover with remaining red wine and beef stock. Close the lid, bring to a boil, then reduce the heat and let cook for approx. 90 min. Add cloves, allspice berries, and black peppercorns to a tea egg and place it between the roulades. Add lovage and the bay leaf, then cover again and let cook for approx. 60 min. or until the meat is tender. Remove the tea egg and bay leaf and transfer the beef roulades to a plate. Cover to keep them warm. Add leaves of marjoram, sage, and rosemary to the roasting pan and blend until a smooth sauce forms. If needed, add some water until the desired consistency is reached. Season with salt, pepper, and elderflower syrup to taste. Mix starch and water in a small bowl and add to the sauce. Let it simmer and thicken for approx. 5 min., then transfer the beef roulades back to the roasting pan. Serve with potato dumplings and sauce. Enjoy!
  • 125 ml red wine
  • 1 beef stock
  • 6 cloves
  • 6 allspice berries
  • 5 black peppercorns
  • 2 sprigs lovage
  • 1 bay leaf
  • 4 sprigs marjoram
  • 3 leaves sage
  • 1 sprig rosemary
  • 2 tbsp elderflower syrup
  • 1 tbsp starch
  • 2 tbsp water
  • 10 potato dumplings
  • salt
  • pepper
  • immersion blender
  • small bowl
  • tea egg
  • ladle

Transfer beef roulades back to the roasting pan and cover with remaining red wine and beef stock. Close the lid, bring to a boil, then reduce the heat and let cook for approx. 90 min. Add cloves, allspice berries, and black peppercorns to a tea egg and place it between the roulades. Add lovage and the bay leaf, then cover again and let cook for approx. 60 min. or until the meat is tender. Remove the tea egg and bay leaf and transfer the beef roulades to a plate. Cover to keep them warm. Add leaves of marjoram, sage, and rosemary to the roasting pan and blend until a smooth sauce forms. If needed, add some water until the desired consistency is reached. Season with salt, pepper, and elderflower syrup to taste. Mix starch and water in a small bowl and add to the sauce. Let it simmer and thicken for approx. 5 min., then transfer the beef roulades back to the roasting pan. Serve with potato dumplings and sauce. Enjoy!