John Myers
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Beef Roulades with Red Cabbage and Duchess Potatoes
The perfect beef roulades with red cabbage and duchess potatoes recipe with a picture and simple step-by-step instructions.
For the roulades
- 5 Pc. Roulades
- 3 Pc. Onions
- 5 Pc. Gherkins
- 10 disc Rib bacon
- 5 tbsp Mustard
- 1 Pc. Celery root
- 2 Pc. Carrots
- 1 pole Leek
- 400 ml Red wine
- Salt
- Pepper
- 500 ml Beef stock
- Clarified butter
For the red cabbage
- 1 kg Fresh red cabbage
- 50 g Lard
- 1 Pc. Onion
- 350 g Applesauce
- 350 g Cranberries
- 1 tbsp Sugar
- 2 tbsp Vinegar
- 250 ml Water
- 1 Pc. Bay leaf
- 3 Pc. Cloves
- 0,5 Orange
- Salt
- Pepper
- Cinnamon
For the duchess potatoes
- 500 g Soft-Boiling potatoes
- Salt
- 50 g Butter
- 2 Pc. Egg yolk
- 2 Pr Nutmeg
- 1 tbsp Water
Roulades
- Quarter the onions and halve the gherkins. Spread out the roulades and spread a thin layer of mustard, salt and pepper. Place two slices of bacon, half a gherkin and onion in the center of the meat.
- Fold in both long sides, roll up the roulades and tie up with kitchen twine like a package. Let the clarified butter get hot in a pan and fry the roulades vigorously on all sides, transfer to a roaster.
- Cut the celery, remaining onion, carrots and leek into small pieces and fry in the pan. Pour a small sip of red wine and let it boil down. Repeat until the wine is used up. Then pour on the beef stock. Put the sauce in the roaster with the roulades.
- Let the pot stew in the oven for about 1.5 hours at 160 degrees with the lid closed. Pour the sauce through a sieve and bring to the boil in a small saucepan. If necessary, bind with a little cornstarch and season with cream to taste.
Red cabbage
- Finely chop the red cabbage. Sauté diced onion and sugar in hot fat, add red cabbage and baste with vinegar. Steam for about 10 minutes.
- Pour in the water, add the applesauce, cranberries and spices and simmer for about 45 minutes. Season to taste with salt and pepper.
Duchess potatoes
- Boil the potatoes in salted water, drain and chop with a hand mixer. Mix the mixture with the butter, an egg yolk and nutmeg.
- Fill everything into a piping bag with a star nozzle and squirt small rosettes onto a baking sheet lined with baking paper.
- Mix the other egg yolks with water and brush the rosettes with it. Bake at 170 degrees for about 10 minutes until the rosettes are golden yellow.
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