Roast beef with sausage stuffing

Roast beef with sausage stuffing

Total: 3 hr | Active: 30 Min.
Nutritional value / people: 678 kcal
, Fat: 30 g
, Carbohydrate: 24 g
, Protein: 68 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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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 ¼ tsp salt (e.g. Pro Montagna mountain herb salt)


clarified butter for frying
3 shallots, sliced
½ 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


3 tbsp breadcrumbs, toasted
½ bunch parsley, finely chopped
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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.


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.


Combine the breadcrumbs and parsley, scatter over the meat.

Good to know
Serve: Carve the meat across the grain and serve with the sauce.
Serve with: Spätzli

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