Marinated beef roulades

Ingredients for 3 servings:

• 3 roulade(s), made from beef, approx. 200 g each
• 1 bunch of spring onions, cut into small pieces
• 2 thick carrots, cut into approx. 1 cm pieces
• 1 stalk(s) leek, small, cut into rings
• 6 slices of breakfast bacon
• 200 ml beef stock
• 50 g cream
• 3 tbsp grainy mustard
• 2 tbsp clarified butter
• Port wine
• 2 tbsp flour
• Salt and pepper, freshly ground
• 1 pinch(s) of sugar
• 125 ml red wine, dry
• 50 ml port wine
• 1 sprig(s) rosemary
• 3 juniper berries, crushed
• ½ tsp black peppercorns
• 2 bay leaves
• n. B. Thyme

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 1 day 2 hours 15 minutes

Wine insert à la Grandpa Jo

Mix all the ingredients for the red wine marinade in a sufficiently large bowl. Add the meat, cover, and marinate overnight in the refrigerator. The next day, prepare the spring onions, carrots, and leeks. Drain the roulades in a sieve, reserving the marinade. Pat the meat dry and press it slightly thinner with a knife. Brush the unrolled roulades with the mustard and season with salt and pepper. Place the bacon on the roulades and scatter the spring onion pieces on top. Roll the meat tightly and secure. Use twine, roulade pins, or toothpicks, as desired. Heat the clarified butter in a large, high-sided frying pan and sear the roulades until well-fry. Remove the roulades from the pan and sear the carrots and leeks in the remaining cooking fat. Return the roulades to the pan, then add the reserved marinade along with the herbs and spices and the stock. The meat should be just covered with liquid; add a little more red wine or stock if necessary. Simmer with the lid closed for about 1 1/2 hours. After this time, remove the meat from the pan, puree the liquid with a hand blender, and bring back to a boil with the cream. Stir the flour dissolved in the water into the boiling sauce and season with salt, pepper, and a pinch of sugar. I arrange and serve the roulades in the sauce with boiled potatoes and red cabbage.