The ox cheek is the original cut of meat for beef roulades. It is the perfect food for slow stewing and always stays juicy.
Material needed :
- Sharp chef’s knife
- cutting board
- spoon
- roulade needle[restrict]
- casserole with lid
Ingredients (base 10 servings):
- For the roulades
- 6 ox cheeks
- 3 tbsp mustard
- 6 slices of bacon
- 6 gherkins
- 3 carrots
- 120g sauerkraut
- Optional
- pig net
- mushroom sections
- For the stew
- Roughly chopped equal parts roasted vegetables
- 3 carrots
- 1/4 celery root
- 3 parsley roots
- 1 large butcher onion
- 1 leek
- 100 grams of tomato paste
- 100 ml reduced-salt soy sauce
- 500 ml red wine
- 1.5 l brown veal stock or beef broth
- 300 g mealy potatoes
- Roughly chopped equal parts roasted vegetables
- aromatics:
- Bay leaf
- juniper berries
Procedure :
- Prepare and wrap the roulades as shown in the pictures
- Fry on all sides in the casserole
- Take out and set aside
- Heat peanut or canola oil in a casserole
- Roast the root vegetables until golden
- Add leafy greens and roast until golden
- Add tomato paste and continue to roast while stirring
- Deglaze with reduced-salt soy sauce and allow to reduce
- Deglaze with red wine and let it boil down
- Grate and add potatoes
- Place the roulades in the casserole
- Fill up with broth or stock until the roulades are half covered in liquid
- Close the pot with the lid
- Braise in the oven at 140°C top and bottom heat for 2.5 – 3 hours
–> The roulades are tender when they can be easily pierced with a needle - Turn the roulades over after 1.5 hours and add aromatics
- After braising, remove the roulades and keep warm
- Pass the sauce, it has already received a slight binding from the potatoes
- sauce if necessary reduce and taste
- Cut the roulades into slices and serve
Note :
Today, roulades are usually cut from the top shell, firstly because it is easier to cut and secondly because it is more readily available. However, the meat is so lean that it quickly becomes too dry.
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