Beef roulades

Name: Beef roulades
Total time: 150 min
Yield: 6 portions
Ingredients: beef roulades; mustard; cornichons; onions; bacon; carrot; tomato paste; port wine; red wine; beef stock; corn starch; salt, pepper; juniper berries; bay leaf

Duration: 2 h 30 min

Difficulty: medium

Tags:

gluten-free lactose-free

Tenderly braised, heartily filled and coated in an aromatic sauce – classic roulades are a real piece of culinary heritage. As soon as they hit the pan, the unmistakable aroma of mustard, bacon and onions unfolds, evoking memories of cosy Sundays and long family dinners. This traditional dish stands for time, dedication and honest enjoyment. The roulades are cooked slowly until they are tender and the flavours blend perfectly. Served with potato dumplings or mashed potatoes and red cabbage, this dish becomes a festive meal that warms, satisfies and simply makes you happy.

Ingredients for

Ingredients for the roulades

6 Piece(s) beef roulades

150 g mustard

12 cornichons

6 Piece(s) onions

6 Slice(s) bacon

3 Piece(s) carrot

70 g tomato paste

300 ml port wine

500 ml red wine

500 ml beef stock

3 Teaspoon(s) corn starch

salt, pepper

10 Piece(s) juniper berries

3 Piece(s) bay leaf

Preparation

Total time: 2 h 30 min

Prepare the roulades

Lay the roulade meat out on the work surface and flatten it a little more if necessary.

Spread mustard on the roulades, season with salt and pepper, place a slice of bacon in the centre of each roulade and place the cornichons on the lower end of the roulade.

Cut half of the onions into thin rings, sauté in butter until translucent, then distribute evenly over all the roulades.

Now fold in the sides of the roulades slightly and roll them up. Secure each roulade with a piece of string.

Now fry the roulades evenly and vigorously on all sides in a sufficiently large pot. Then remove the roulades from the pot again.

Cut the other half of the onions, the celery and the carrots into small pieces and sauté them in the same pot.

Add the tomato purée and fry for a few minutes.

Deglaze with port wine and reduce until almost no liquid remains. Do the same with half of the red wine.

Now return the roulades to the pot and fill with the second half of the red wine and beef stock until the roulades are almost covered. Place the bay leaves and juniper berries in a spice bag/spice strainer/... and add to the stock.

Now braise the roulades over a low heat for about 90 minutes until they slide easily off a meat fork when pierced.

Remove the roulades from the sauce, thicken the sauce with a little cornflour if desired and season to taste. Return the roulades to the sauce and serve.