Your Airfryer also allows you to braise large pieces of meat. My tip: buy a meat thermometer; this allows you to pierce the center of the piece to measure the temperature. First, sear the meat at high temperature, then reduce it to 150 degrees C. Let the core temperature slowly reach 60/62 degrees C.
- 1 garlic bulb
- 6 tablespoons olive oil
- 250 g prunes (soaked in water)
- 200 g sweet chestnuts
- 1 kg beef roulade
- 4 sprigs rosemary
- 4 sprigs fresh thyme
- 150 g smoked bacon
- 16 carrots
- Kitchen twine
- Take the roulade out of the refrigerator and leave to reach room temperature. Take a sharp blade and pierce the chestnuts. Place the chestnuts together with the garlic bulb in your Airfryer and cook for 15 minutes at 200 degrees. Leave to cool. Then peel the chestnuts and press the cloves of garlic from the bulb.
- Remove the twine from the roulade and pull the meat open. Sprinkle the meat with salt and pepper. Create a herb oil by finely chopping the leaves of the rosemary and thyme and mixing with the oil. Coat the inside of the meat with 2/3 of the oil and place the roasted garlic on top. Tie the roulade with the kitchen twine and place it in the oven dish. Coat the roulade with the remaining herb oil and wrap it in bacon.
- Heat your Airfryer to 200 degrees and sear the roulade for 10 minutes. Reduce the temperature to 150 degrees and allow the core temperature to reach 60/62 degrees. Then remove the roulade from the Airfryer and let it rest for 15 minutes in aluminum foil. Meanwhile, clean the carrots and cook them in some butter and sugar. Heat the chestnuts and soaked prunes in the Airfryer.