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Beef Rolls by Hendrik Otto

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
8H 20MIN

Ingredients

Beef: 800 g, Nebraska, boneless

Onion: 4 each

Mustard: 2 tbsp strong

Marjoram: 2 tbsp minced

Butter

Olive oil

Salt

Pepper

Tinfoil

Veal: 1 kg, minced, bones

Vegetables: 400 g

Tomatoes: 2 tbsp, purée

All purpose flour: 1 tbsp

Red port wine: 100 ml

White port wine: 100 ml

Red wine: 500 ml

Veal stock: 1 l

Garlic: 5 cloves

Lemons: 1 each, grated

Pepper: hot

Cloves

Cumin

Marjoram

Bay

Thyme

Rosemary

Parsley

Salt

Pepper

Chef Hendrik Otto's recipe for beef rolls with a variety of spices and a delicious sauce

Method
01.
Making the rolls:

Cut onions into strips and sauté in a little butter. Add salt and pepper and set aside to cool. Remove tendons from meat and cut into slices. Beat slices with a meat pounder, brush with mustard, sprinkle with marjoram and top with sautéed onions. Roll up the meat slices into rolls. Butter the aluminum foil, wrap the rolls in it and sauté them in the olive oil in a frying pan, about 2 minutes on each side. Immerse the rolls (still wrapped in aluminum foil) in hot water at 70° C and cook for 8 hours. Or, bake in the oven.

02.
Making the sauce:

Sautée the veal bones in a little olive oil in a frying pan. Add the vegetables. Add the tomato purée and continue cooking slowly. Sprinkle with flour and brown. Add Port and red wine and continue cooking until most of the liquid has evaporated. Add the veal broth and bring to a boil, stirring constantly. Boil the sauce for about 3 hours over a low flame. Take the sauce off the fire and add spices and herbs; do not cook any more, but set aside for about ½ an hour, then add salt and pepper. Strain the sauce.

03.
Serving:

Remove the rolls from the aluminium foil and heat them gently in the sauce (without cooking them) before serving. Serve with fresh vegetables in season, mashed potatoes or Canederli.

Enjoy!

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