Roast beef rolled

Working time approx. 1 hour

Cooking/baking time approx. 2 hours

Total time approx. 3 hours

923 calories

ingredients

600 g beef one slice (approx. 30 x 40 x 1.5 cm thick)

1 roll, without rind

2 eggs hard boiled

1 egg, raw

2 egg yolks

4 tablespoons of milk

1 bunch parsley, smooth

1 teaspoon rosemary, fresh

4 clove garlic

200 g minced beef

150 g veal roast

100 g Parma ham

1 teaspoon thyme, fresh

50 g Pecorino, freshly grated

100 g Provolone, young

½ Litre red wine, dry

8 tomato, peeled (bottle tomatoes)

1 bay leaf

1 onion

6 tablespoons olive oil

salt and pepper, freshly ground

preparation

Cut the peeled bread roll into small pieces. Whisk the raw egg with the egg yolks and the milk and soak the bun pieces in it. Finely chop the parsley, garlic cloves and rosemary.

For the filling of the roulade, mix the minced beef with the veal in a bowl. Add the egg-bread mixture, the grated pecorino, the chopped parsley and the garlic with the rosemary and thyme. Thoroughly mix the meat mixture and season with salt and pepper.

Spread the giant roulade flat on the work surface and spread the filling evenly, leaving a rim of about 2 cm. Cut Provolone into thin slices. Cut Parma ham into fine strips. Peel and slice the 2 hard boiled eggs. Spread cheese, ham and egg evenly on the minced meat mixture. Now roll the roulade and put the meat dough that is coming out into the roulade again. Wrap the roulade well with thread.

Preheat the oven to 175 °C. Chop the onion roughly.

Heat 6 tablespoons of oil in a roaster with a lid. Fry the roulade in the hot fat all around and then take it out again. Sauté the onion in the roaster and then deglaze with 1/2 l red wine. The broth should boil up strongly and then boil down to about half. Then add the roast again. Chop the tomatoes coarsely and put them around the roast. Season with salt and pepper and add the bay leaf, now close the lid. Braise gently in the oven for about two hours (approx. 150 °C).

Cut the finished roast into slices and serve with the resulting tomato sauce.

Serve with rosemary potatoes or fresh baguette. A very festive meal.