Beef Roulades with Potato and Turnip Dumplings

The second challenge for Freshly Blogged is out.  I love seeing the creativity from everyone, such different ideas; I am definitely going to be trying some of my fellow bloggers recipes.

This challenge was sponsored by Knorr – a brand that is a staple in my pantry.

I love comfort food – a slow-cooked meal which sends beautiful aromas through the house, enticing your senses and making you salivate in anticipation. Different cultures consider different dishes to be comfort food. To me these ingredients lend themselves to just that typical meal. Best of all, it’s the kind of dish you can eat family-style with people you love. To me, this is what food is all about… Comfort and family.

Beef Roulades with Potato and Turnip Dumplings

Beef Roulades with Potato and Turnip Dumplings

125ml PnP White Wine Vinegar
1 tbsp sugar
1 punnet PnP Soup Pack (carrot, leek, tomato, celery, potato, turnip)
Zest of 1 lemon
5 Salticrax, crushed to breadcrumb consistency
500g beef shin
Olive oil for frying
4 tbsp freshly chopped oregano
1 Knorr Beef Stock Pot
1 whole PnP star anise
1 cup self-raising flour
1 egg
Salt and pepper

Preheat oven to 200C.

Mix white wine vinegar and sugar in a bowl, julienne half the carrot and half the leek. Add to bowl. Set aside to marinate.

Roughly dice the remainder of the carrot and leek, as well as tomato and celery. Set aside.

Mix lemon zest and Salticrax together and set aside.

Dice potatoes and turnips. Set aside.

Cut meat off the bone. Roast bones in oven for 25-30 minutes. Remove and set aside. Reduce oven heat to 150 degrees.

Using a very sharp knife, cut beef shin into 6 large chunks. Slice each chunk 3 quarters – way through the middle to make a thin fillet. Place between sheets of plastic wrap and pound gently, creating a wafer-thin slice of meat. Repeat with each chunk. Set aside.

Place sliced meat on a flat surface and season. Put a little of the lemon zest and cracker mix in the middle. Do the same with the pickled carrots and leeks. Roll tightly and secure with one or two toothpicks. Repeat until you have stuffed all the beef slices.

Note: Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Sometimes called “shoe string”.

Cooking method

Use an oven-friendly dish that can be used on the hob. Heat over medium to high heat.
Brown beef roulades in a little olive oil. Set aside.
In the same pot, fry roughly diced vegetables until soft, add oregano and 3 tbsp of pickling liquid.
Add beef stock pot and 1l of boiling water. Add roasted bones and star anise and simmer. Season. Add beef rolls gently, cover pot and place in oven for 2 hours.
To make the dumplings, cook potatoes and turnips in a pot of salted boiling water until soft enough to mash. Drain water and mash until smooth. Add flour and mix through. Add egg and mix until all is well incorporated. Season to your liking. Set aside.
After 2 hours, place a heaped tbsp of dumpling mixture into pot with meat. Repeat until you have used up all the mixture. Place back into the oven at 180 degrees and cook for 1 hour. Turn off oven.
Remove pot from oven. Take out dumplings and meat and keep in the warm oven. Blitz sauce and place on medium heat to reduce slightly until thick.

Plate up and enjoy. Perfect wintery night comfort.

Note: The sauce is so versatile, you can use it as stock for your next dish or make it into a soup.

If you like this recipe and wish to vote, please follow this link – PnP Freshly Blogged.

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2 thoughts on “Beef Roulades with Potato and Turnip Dumplings

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