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Slow cooked roulade with vegetables and herbs from rené pluijm
Try this slow cooked roulade by René Pluijm
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Ingredients
Directions
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Preheat the oven to 80 degrees Celsius. Heat the olive oil in a frying pan and bake the roulade around brown.
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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.
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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.
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After two hours, check whether the roulade is cooked by inserting a meat thermometer. The core temperature must be 62 degrees Celsius.
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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.
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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.
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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.
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After a quarter of an hour, remove the aluminum foil and serve the roulade with the side dish.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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