Beef roulade in red wine sauce

Ingredients for 4 servings:

• 4 beef roulades (225 g each)
• 9 slice(s) Bacon, thinly sliced
• 4 slices of lean ham, e.g. Black Forest or Serrano
• 4 small gherkins, finely sliced
• 4 slice(s) beetroot, cooked
• 4 shallots, finely sliced
• 4 tbsp Dijon mustard
• n. B. Salt and pepper, white, finely ground
• 150 g onion(s), roughly diced
• 150 g carrot(s), roughly diced
• 150 g celeriac, roughly diced
• 150 g parsley root(s), roughly chopped
• 2 tbsp, heaped Dijon mustard
• 1 tbsp, leveled tomato paste
• 1 tbsp, grated paprika paste, mild
• 200 ml port wine, red
• 3 tbsp cucumber juice from the jar
• 750 ml broth (beef or vegetable broth), unsalted
• 2 bay leaves, dried, shredded
• 1 tsp, levelled peppercorns, coarsely crushed
• 5 allspice berries, roughly crushed
• n. B. Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

a first-class feast for all kinds of festivals and holidays

Clean the onions and vegetables, roughly dice them, and set them aside, covered. Clean the shallots, cut them into sticks, and set them aside. Season the roulades with pepper and salt and brush the insides with mustard. Top each with two slices of bacon and a slice of ham, a strip of shallot, a gherkin, and a slice of beetroot. Roll the meat tightly into a roulade and secure with ribbon or wooden skewers. Brown the roulades on all sides in a greased pan. Then remove them and set them aside. Brown the onions, vegetables, mustard, and marrow in the frying fat. Once evenly browned, deglaze with the wine, loosening any browning while the pan reduces. Place the roulades back on the bed of vegetables and add the stock. Add the shredded leaves and crushed seeds, and bring everything to a boil. Simmer the roulades in a covered roasting pan for about 2 hours. Then remove the wraps, remove the skewers or ribbon, and strain enough sauce through a sieve until the desired consistency is reached. Finally, season with salt if necessary. The roulades are now ready to serve with delicious red cabbage, boiled potatoes, spaetzle, or any kind of dumpling.