for 4 people

Filling

	olive oil for frying
3	onions, cut into wedges
100 g	dried tomatoes, coarsely chopped
1 ½ tsp	fennel seeds, crushed
½ dl	white wine
50 g	ground hazelnuts
¼ tsp	salt
a little	pepper

Fry

1 kg	roast beef (e.g. shoulder), cut open into a rectangle by the butcher
½ tsp	salt
2 sprig	sage
½ bunch	thyme
2 dl	white wine
1 dl	water
1 tbsp	liquid honey

Cook in the oven

1 ½ tsp

brown Maizena Express cornflour

How it's done

Filling

Heat the casserole dish. Add the onions, tomatoes and fennel seeds, sauté for approx. 5 mins. Place the wine and half of the filling in a measuring cup, puree. Add the nuts and the remainder of the filling to the puree, mix, season.

Fry

Salt the meat, spread the filling on top, roll up the meat tightly and tie with kitchen twine. Heat the oil in the same dish, brown the meat all over for approx. 8 mins. Remove the meat, add the sage and thyme to the casserole dish. Pour in the wine, water and honey, loosen any bits that have stuck to the bottom, remove from the heat, return the meat to the dish.

Cook in the oven

Cover and cook for approx. 2 hrs. in the lower half of an oven preheated to 180 °C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and set aside. Pour the cooking juices through a sieve into a pan, bring to the boil. Stir in the cornflour, simmer for approx. 3 mins. Carve the meat and serve with the gravy.

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