Steamed Rolled Veal Roast (Braised Roulade)

Ingredients

• 1000 gVeal
• 100 gHam
• 50 gBacon
• 60 gShallot
• 5 gTarragon
• 10 gParsley
• 5 gLemon zest
• 20 gSardelle
• 1 pcsEgg
• 6 gSalt
• 0.5 gCloves
• 1 gPepper
• 60 gWhite bread
• 230 gSour cream
• 40 gButter
• 500 mlBeef broth
• 80 gCarrot
• 2 pcsBay leaf
• 30 gCapers

Instructions

1. 1

   Prepare the stuffing

   • Finely chop the shallots. Finely chop parsley and tarragon. Grate the lemon zest.
   • Finely chop or blend ham, bacon, shallots, herbs, lemon zest, anchovy fillets, eggs, salt, ground pepper and a pinch of ground cloves in a bowl.
   • Stir in breadcrumbs and sour cream until a spreadable forcemeat forms; adjust with 1–2 tbsp water if needed.
2. 2

   Form roulade and brown

   • Slice and flatten the veal, salt the inside and spread the forcemeat evenly.
   • Roll tightly, tie with kitchen twine and trim the ends.
   • Heat butter in a large pot and brown the roulade on all sides until golden.
3. 3

   Braise and finish the sauce

   • Pour in hot beef stock or boiling water (about 500 ml), add carrot and bay leaves and baste the roulade regularly with the cooking liquid.
   • Cover and simmer gently for about 45–60 minutes until tender (internal temp ~65–70 °C).
   • Remove roulade, discard twine, skim fat from cooking liquid and strain it.
   • Stir sour cream (200 g) and capers into the hot sauce, warm gently (do not boil), season and serve over sliced roulade.