German braised beef roulades

Ingredients

• 800 g beef slices—best is beef from the leg (4 pieces)
• 1 onion
• 2 Tbsp mustard
• 4 pickled gherkins
• 4 slices of thin bacon
• Salt & pepper
• 1 Tbsp clarified butter/ sunflower oil/ or Ghee
• 1 onion
• 2 carrots
• 1 leek
• 1/2 celery root
• 1 Tbsp tomato paste
• 400 ml beef stock
• 500 ml red wine - Spätburgunder works really well
• 2 dried bay leaves
• 5 juniper berries—slightly pressed
• 1 Tbsp clarified butter/ sunflower oil or Ghee
• Salt & pepper

Instructions

1. 1

   Season the meat slices generously on both sides

2. 2

   Cut the onion and the pickles into really thin strips

3. 3

   Brush the mustard on one side of the beef

4. 4

   Then put the bacon on top and put some thin onion strips and pickles on top

5. 5

   Fold the meat slices in lengthways and roll them up.

6. 6

   Repeat with all slices.

7. 7

   Either tie the roulades with the kitchen twine like a package or pin the end with a toothpick.

8. 8

   Clean/ peel the leeks, onions, carrots, and celery roots and cut into pieces.

9. 9

   Heat 1 Tbsp clarified butter in a large roaster and sear the roulades on all sides.

10. 10

    Take the roulades out of the roaster and set them aside in a deep plate.

11. 11

    Put the remaining clarified butter in the roasting pan and roast the vegetables in it.

12. 12

    When the vegetables have got a nice colour, add the tomato paste and stir.

13. 13

    Deglaze with half of the red wine and simmer for about 3 minutes.

14. 14

    Add the rest of the red wine and the beef stock.

15. 15

    Add the bay leaf and juniper berries

16. 16

    Put the roulades with the leaked meat juice in the roaster and put on the lid

17. 17

    Braise over medium heat for about 1.5-2 hours.

18. 18

    Take the roulades out of the roaster and place them back in a deep plate.

19. 19

    Pour the sauce through a sieve into a saucepan, bring to the boil again, and season with salt & pepper to taste.

20. 20

    Add the roulades to the sauce again

21. 21

    Enjoy with some red cabbage and mashed potatoes