Beef Roulades with Plum and Chestnut Filling

Name: Beef Roulades with Plum and Chestnut Filling
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: Homestyle Cooking
Ingredients: 200 g chestnuts (pre-cooked; vacuum sealed); 300 g soft plum; 2 red onions (200 g); 1 Carrot; 0.5 parsley root; 80 g celery root; 0.5 leek stalk; 4 beef roulades (about 200 g each; flattened); Salt; Pepper; 5 tbsp Rapeseed Oil; 30 g tomato paste (2 tbsp); 400 ml beef stock (glass); 150 ml red wine; 1 bay leaf; 4 juniper berries; 1 tbsp herbs de Provence; 650 g red cabbage; 1 tsp raw cane sugar; a pinch cinnamon; 1 tbsp White Wine Vinegar; 1 orange

Prep: 30min

| Servings: 4 | Cook: 2h

The beef roulades with plum and chestnut filling from Spoonsparrow are a delicious twist on the classic.

Ingredients

200 g chestnuts (pre-cooked; vacuum sealed)
300 g soft plum
2 red onions (200 g)
1 Carrot
0.5 parsley root
80 g celery root
0.5 leek stalk
4 beef roulades (about 200 g each; flattened)
Salt
Pepper
5 tbsp Rapeseed Oil
30 g tomato paste (2 tbsp)
400 ml beef stock (glass)
150 ml red wine
1 bay leaf
4 juniper berries
1 tbsp herbs de Provence
650 g red cabbage
1 tsp raw cane sugar
a pinch cinnamon
1 tbsp White Wine Vinegar
1 orange

Instructions

1.
Chop the chestnuts. Dice the plums finely. Peel the onions, dice one finely and slice the other into strips. Wash and chop the carrot, parsley root, celery root, and leek.
2.
Wash the roulades, pat dry, season generously with salt and pepper. Lay each roulade with chestnuts, three‑quarters of the diced plums, and onion cubes; roll up and secure with kitchen twine.
3.
Heat 2 tbsp oil in a pan. Brown the roulades on all sides over high heat for 5–8 minutes. Remove them from the pan and place in a covered roasting pot.
4.
Add 1 tbsp oil to the same pan. Sauté the onion strips, carrot, parsley root, celery root, and leek over medium heat for 5 minutes. Add tomato paste and toast briefly. Deglaze with beef stock, stir, and scrape up browned bits from the bottom. Pour the stock, vegetables, and wine over the roulades. Add remaining plums, bay leaf, juniper berries, and herbs de Provence.
5.
Close the roasting pot and place it on a rack in a cold oven set to 200 °C (180 °C fan‑forced; gas: level 3). Cook the roulades for 1½–2 hours.
6.
Meanwhile, clean, wash, and finely slice the red cabbage. Knead with ¼ tsp salt for 5 minutes. Then mix with pepper, sugar, cinnamon, vinegar, and remaining oil. Peel the orange, cut into pieces, and combine with the cabbage salad.
7.
Remove the roulades from the pot and keep warm. Strain the sauce through a sieve into a saucepan; reserve 3–4 tbsp of the cooked vegetables from the sieve and blend them together with the sauce. Season with salt and pepper to taste. Serve the roulades topped with the sauce and accompanied by the cabbage salad.
8.
Petersine potatoes or homemade potato dumplings would be wonderful side dishes for these chestnut‑filled roulades!