Cannelloni made from potato dough with beef roast filling, red wine sauce and shaved truffle

Ingredients

• 3 shallots
• 1 Garlic clove
• 0.5 Carrot
• 0.5 parsley root
• 80 g celery root
• 600 g pre-cooked beef roast (e.g., chuck)
• Salt
• Pepper (freshly ground)
• 3 tbsp vegetable oil
• 1 tbsp Tomato Paste
• 60 ml dry red wine
• 40 ml port wine
• 300 ml meat broth
• 1 tbsp dark balsamic vinegar
• 1 bay leaf
• 700 g waxy potatoes
• 150 g flour
• 60 g semolina
• 2 tbsp melted butter
• 2 egg yolks
• Salt
• flour (for rolling and shaping)
• flour-butter mixture (equal parts flour and butter mixed together)
• butter (for greasing)
• 250 ml dry red wine
• 1 star anise
• 3 cardamom pods
• 20 g black truffle

Instructions

1. 1.

   Preheat the oven to 160°C with upper and lower heat. Peel the shallots and garlic. Peel the carrot, parsley root, and celery root and cut into large pieces. Wash the beef, pat dry, season with salt and pepper, and sear all sides in a roasting pan with 2 tbsp hot oil. Remove from the pan and briefly sauté the shallots, garlic, and remaining vegetables in the leftover oil. Stir in tomato paste and deglaze with red wine. Reduce, repeat the process with port wine, then add some broth. Add balsamic vinegar and bay leaf, return the beef to the pan, and simmer in the preheated oven for about 2 hours, turning the meat occasionally and adding more broth as needed.

2. 2.

   Cook potatoes in their skins in a pot with a little water covered for about 25 minutes until tender. Drain and steam in the pot. Peel hot potatoes and press through a potato masher into a wide bowl while still hot. Let the potato mash cool slightly.

3. 3.

   Add flour, semolina, butter, egg yolks, and a pinch of salt. Knead everything into a smooth, elastic dough. If the dough is too wet, incorporate more flour.

4. 4.

   Remove the beef from the broth, let it cool, and cut into very small cubes.

5. 5.

   Strain about 70 ml of the broth, bring to a boil in a pot again, and thicken with the flour-butter mixture. Remove from heat, let cool, and mix with the beef. The mixture should not be too liquid.

6. 6.

   Roll the potato dough between two sheets of plastic wrap into a long rectangle about 7 cm wide. Fill a piping bag with a large nozzle with the beef mixture and pipe a thick mound along one long side onto the dough. Using the plastic wrap, fold the dough over the filling and roll into a tight cylinder about 2.5 cm in diameter.

7. 7.

   Cut the rolls into pieces about 10 cm long and place them in a greased steamer basket. Seal well and hang over a pot of boiling water. Steam the cannelloni for 5-7 minutes.

8. 8.

   Strain another ~80 ml of broth, bring to a boil with red wine in a pot. Add spices, reduce by one quarter, remove the spices again, and season the sauce.

9. 9.

   Plate the cannelloni, drizzle with sauce, and sprinkle freshly shaved truffle on top. Garnish with fresh herb leaves if desired and serve with a vegetable vinaigrette.