Slow cooked roulade with vegetables and herbs from rené pluijm

Name: slow cooked roulade with vegetables and herbs from rené pluijm
Total time: 15 min
Yield: 4
Ingredients: 1 roulade of 750 1000 g; 1 shoot olive oil; 2 onion great; 3 clove garlic; winter carrot; knol fennel; 250 gram Cherry tomato; 2 twig rosemary; 2 twig thyme; 1 bunch red grapes; 200 gram cleaned sprouts; 50 gram walnuts; 1 dash olive oil

Try this slow cooked roulade by René Pluijm

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Preheat the oven to 80 degrees Celsius. Heat the olive oil in a frying pan and bake the roulade around brown.
Cut the vegetables into pieces and the garlic cloves into slices. Put everything with the sprigs of herbs in an oven dish and place the seared roulade on top.
Put the dish in the oven. A kilogram of a kilo needs about two hours. Shower the roulade regularly with the juices that are released.
After two hours, check whether the roulade is cooked by inserting a meat thermometer. The core temperature must be 62 degrees Celsius.
No thermometer in the house. Then use a skewer. Prick into the roulade. If the juices that come out are clear, the roulade is done.
Remove the dish from the oven, wrap the roulade with aluminum foil and let the meat rest for 15 minutes. This makes the meat more tender.
Make the side dish with sprouts, grapes and walnuts in that quarter. Put the sprouts, walnuts, grapes and olive oil in a baking dish. Place the oven at 180 degrees Celsius and toast the sprouts in fifteen minutes. As soon as the sheets of the grapes burst, it is ready.
After a quarter of an hour, remove the aluminum foil and serve the roulade with the side dish.