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Home Christmas beef rollade with red wine and herbs

Christmas beef rollade with red wine and herbs

Christmas Holidays Beef Braising Wintry Main course

A beef rollade for Christmas is no accident; it's a choice for flavour and cosy moments at the table. You braise the meat slowly in red wine with rosemary and juniper berries so every slice is meltingly tender and full of taste. For this, use a good cast-iron braising pan, because it holds the heat evenly and gives your rollade that deep, rich cooking you can really taste. Exactly the dish to share and talk about long after the meal.

x_ckl_recipe_markerChristmas beef rollade with red wine and herbs A juicy beef rollade braised in red wine with winter herbs. This is the dish your Christmas dinner revolves around. How to make a Christmas beef rollade? Main course Dutch 4 to 6 people 20 min 15 min 3 hours 15 min

Take the rollade out of the fridge 30 minutes before cooking so the meat comes to room temperature. Pat dry with kitchen paper and season generously with salt and pepper.
Heat a splash of olive oil in the braising pan over medium-high heat. Brown the rollade all over for about 8 minutes. Remove the meat from the pan and set aside.
In the same fat, cook the onion, carrot and celery over medium heat for 5 minutes until they begin to soften. Add the garlic and cook for another minute.
Add the tomato paste and stir for 1 minute. Deglaze with the red wine and scrape up the browned bits from the bottom. That's the flavour base of your sauce.
Add the beef stock, rosemary, thyme, bay leaves and juniper berries. Return the rollade to the pan. The liquid should come about halfway up the meat.
Put the lid on the pan and let the rollade simmer over low heat for 2.5 hours. Turn the meat halfway through so it cooks evenly. Check occasionally that there is still enough liquid in the pan.
Remove the rollade from the pan and wrap in aluminum foil. Let rest for 15 minutes. Meanwhile, strain the sauce and, if necessary, boil it down on high for 5 to 10 minutes until you reach the desired thickness. Season with salt and pepper.
Slice the rollade into nice pieces and serve with the sauce spooned over. Delicious with mashed potatoes, red cabbage and a glass of that same red wine.

Christmas Holidays Beef Braising Wintry Main course 1.2 kg beef rollade Salt and pepper to taste 2 tbsp olive oil 2 onions, coarsely chopped 2 carrots, in pieces 2 stalks celery, in pieces 4 cloves garlic, crushed 2 tbsp tomato paste 300 ml dry red wine 400 ml beef stock 2 sprigs fresh rosemary 4 sprigs fresh thyme 3 bay leaves 8 juniper berries, lightly crushed Braising pan with lid Kitchen paper Wooden spoon Sieve Aluminum foil Meat thermometer Cast Iron Dutch Oven cast-iron-casserole Meat Thermometer meat-thermometer Butchers Twine butchers-twine Carving Fork carving-fork Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Braised wild boar with red wine and winter vegetables foodies-braised-wild-boar-with-red-wine-and-winter-vegetables Braised beef cheeks with red wine and winter vegetables foodies-braised-beef-cheeks-with-red-wine-and-winter-vegetables Stuffed rib-eye roast with red wine jus and roasted garlic potatoes foodies-stuffed-rib-eye-roast-with-red-wine-jus-and-roasted-garlic-potatoes Braised duck legs with red cabbage and orange foodies-braised-duck-legs-with-red-cabbage-and-orange

Recipe

Christmas beef rollade with red wine and herbs

A juicy beef rollade braised in red wine with winter herbs. This is the dish your Christmas dinner revolves around.

Course	Main course
Kitchen	Dutch
Servings	4 to 6 people

Preparation time

Preparation time	20 min
Stiffen up min.	15 min
Total	3 hours 15 min

Equipment

Braising pan with lid
Kitchen paper
Wooden spoon
Sieve
Aluminum foil
Meat thermometer

Ingredients

1.2 kg beef rollade
Salt and pepper to taste
2 tbsp olive oil
2 onions, coarsely chopped
2 carrots, in pieces
2 stalks celery, in pieces
4 cloves garlic, crushed
2 tbsp tomato paste
300 ml dry red wine
400 ml beef stock
2 sprigs fresh rosemary
4 sprigs fresh thyme
3 bay leaves
8 juniper berries, lightly crushed

How to make a Christmas beef rollade?

Take the rollade out of the fridge 30 minutes before cooking so the meat comes to room temperature. Pat dry with kitchen paper and season generously with salt and pepper.
Heat a splash of olive oil in the braising pan over medium-high heat. Brown the rollade all over for about 8 minutes. Remove the meat from the pan and set aside.
In the same fat, cook the onion, carrot and celery over medium heat for 5 minutes until they begin to soften. Add the garlic and cook for another minute.
Add the tomato paste and stir for 1 minute. Deglaze with the red wine and scrape up the browned bits from the bottom. That's the flavour base of your sauce.
Add the beef stock, rosemary, thyme, bay leaves and juniper berries. Return the rollade to the pan. The liquid should come about halfway up the meat.
Put the lid on the pan and let the rollade simmer over low heat for 2.5 hours. Turn the meat halfway through so it cooks evenly. Check occasionally that there is still enough liquid in the pan.
Remove the rollade from the pan and wrap in aluminum foil. Let rest for 15 minutes. Meanwhile, strain the sauce and, if necessary, boil it down on high for 5 to 10 minutes until you reach the desired thickness. Season with salt and pepper.
Slice the rollade into nice pieces and serve with the sauce spooned over. Delicious with mashed potatoes, red cabbage and a glass of that same red wine.

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The secret of a good rollade is patience and a pan that holds the heat. The longer you let the meat simmer gently, the more tender the result. Don't be tempted to raise the temperature — slow cooking does the real work. The sauce you have left over is by the way also worth keeping for future cooking.

Serve the rollade at the table in the pan for that extra festive moment. Complete the dish with creamy mashed potatoes, braised red cabbage with apple and a good red wine. That's how you present a Christmas dinner people will remember for years.

Related products

Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles

In stock

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Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 28 cm / 6.8 Liter - Enamelled

Related categories

Cast Iron Dutch Oven

Meat Thermometer

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