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Roast beef with sausage stuffing
30 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 678
  • Fat about 30g
  • Carbohydrates about 24g
  • Protein about 68g
This is needed
This is needed for 4 people
To fry
  • 1 kg roast beef (e.g. Pro Montagna shoulder), ordered in advance from butcher
  • 2 raw pork bratwurst (e.g. Pro Montagna raw bratwurst sausage, approx. 130 g each)
  • 2 pears, coarsely grated
  • 3 tbsp walnut kernels, toasted, finely chopped
  • 1.25 tsp salt (e.g. Pro Montagna mountain herb salt)
Sauce
  • clarified butter for frying
  • 3 shallot, sliced
  • 0.5 bunch parsley
  • 2 tbsp tomato puree
  • 2 dl red wine
  • 3 dl meat bouillon
  • 2 tbsp honey (e.g. Pro Montagna mountain honey)
  • a little pepper
Garnish
  • 3 tbsp breadcrumbs, toasted
  • 0.5 bunch parsley, finely chopped
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And that's how it's done
And that's how it's done
To fry
Cut into the middle of the meat using a long, thin knife, work the knife back and forth a few times until the incision is approx. 4 cm wide. Remove the insides of the sausage, using your hands mix in the pear and nuts, transfer to a disposable piping bag without a nozzle. Cut off the tip, stuff the joint with the sausage mixture, season with salt.
Sauce
Heat a little clarified butter in a cooking pot. Brown the meat all over for approx. 5 mins. over a medium heat, remove. Wipe away the cooking fat and add a little clarified butter if necessary. Sauté the shallots and parsley for approx. 2 mins., add the tomato puree and cook briefly. Pour in the wine and reduce a little. Then add the stock, bring to the boil, reduce the heat and return the meat to the pot. Cover and braise for approx. 2 1/2 hrs. in the lower half of an oven preheated to 180°C. Remove the meat from the oven, add the honey to the sauce, season, reduce for approx. 5 mins., puree. Return the meat to the pot and heat gently.
Garnish
Combine the breadcrumbs and parsley, scatter over the meat.