Stuffed beef with nuts and orange, in a casserole

Who said that making a stuffed veal Was it complicated? If you've ever been intimidated by the idea of preparing stuffed meat for a special occasion, I assure you that with this recipe there's nothing to fear. It is a surprisingly simple recipe, and the result is worthy of any celebration, whether for Christmas or for a family meal where you want to impress.

The key is to prepare it in a Le Creuset cast iron casserole, which ensures a even cooking and juicy meat and full of flavor. Additionally, the stuffed with nuts, a touch of garlic and orange not only is it delicious, it also adds that festive, special touch everyone will be expecting this season. With a few simple steps, you'll have a spectacular dish on the table, with an aroma and presentation that will leave everyone impressed.

If you're looking for a Easy oven-baked meat recipe and with that special touch for Christmas, this is a sure bet. Plus, making it in a casserole is not only practical, it enhances the flavors and makes for everything to be simpler. Perfect as the main course for any meal or festive dinner, this stuffed beef will be the centerpiece of the table.

Are you up for it? You'll see that making a stuffed meat recipe is much easier than you think, and the result is worth every minute!

Ingredients:

For the snack platter:

• 2 sprigs of rosemary (1 tbsp of rosemary leaves)
• 2 cloves of garlic
• 40 g of hazelnuts
• 40 g of almonds
• 30 g pine nuts
• Zest of 1 orange

For the stew:

• 700 g beef flank, butterflied for stuffing
• 40 g of hazelnuts
• 40 g of almonds
• 30 g of pine nuts
• 40 g of plums
• 2-3 oranges
• 100 ml of brandy
• 100 ml Sweet Sherry (Pedro Ximénez)
• 1 glass of meat or vegetable broth
• 3 tablespoons of olive oil
• Salt
• Pepper

Preparation:

1. Prepare a chopped mixture with all the listed ingredients (the nuts, the rosemary leaves, the garlic cloves, and the grated peel of an orange). Use a mortar to crush it, to break up the nuts, mix everything together, and help the orange peel and the garlic release their aroma. I don’t recommend the food processor here, because it’s easy to leave it too coarse or turn the nuts to dust, but if you’re going to use it, above all, give it only a few short pulses, and don’t over-process it (part of the appeal of the filling is finding it in every bite).
2. Butterfly the meat, season it with salt and pepper to taste, and cover its entire surface with the minced filling.
3. Roll it up again, tightly to keep the filling in place. Tie it with kitchen twine to keep it compact and add a bit more salt and pepper on the outside.
4. Put the Le Creuset oval casserole over low heat. Add the olive oil and brown the meat roll on all sides until it acquires an even golden color (this is sealing it).
5. Drizzle the meat with the Brandy and the Sherry, and add the glass of stock. Cover the casserole and cook over low heat for 30 minutes.
6. After this, stir in the remaining nuts (almonds, hazelnuts, and pine nuts), along with the prunes, and cook everything together for 15 more minutes.
7. Add the orange supremes in the last minutes of cooking.
8. Let the meat cool a little before removing the butcher's twine.
9. Finally, slice the meat with a long, very sharp knife, and enjoy!