Beef Roulade with Red Cabbage and Potato Gratin (Claudelle Deckert)

For the roulades, peel the onions and cut into very fine strips with the gherkins.

Place the meat slices side by side and season with salt and pepper evenly. Brush the meat on one side with mustard and place 2 slices of bacon lengthways on each slice of meat. Spread the onion and gherkin slices on top.

Fold the meat slices in on both long sides and roll them up. Fix the roulades with a roulade skewer or toothpick. Sear the roulades on all sides in a large roasting pan with 2 tablespoons of clarified butter. Then take out the roulades and set aside.

Clean the vegetables, cut them into small pieces and roast them in the roasting pan with the remaining clarified butter. Add the tomato paste and roast while stirring until it settles on the bottom and turns brown.

Deglaze with 250 ml of red wine and let it boil down until roasted substances are formed again. Pour in the rest of the wine and the beef stock. Add all the spices, herbs and the roulades and cover and simmer over a medium heat for about 1 1/2 hours. The roulades are done if you stick a point and slide them back down easily.

Take out the roulades and set aside. Pour the stewed stock through a fine sieve and reduce until the sauce has a creamy consistency. Season with salt and pepper and reheat the roulades in the sauce.

Remove the outer leaves from the red cabbage. Quarter the red cabbage, remove the stalk and cut the cabbage into very fine strips. Put cinnamon, cloves, bay leaves, juniper, pepper in a tea filter and tie.

Mix the red cabbage with honey, vinegar and 200 ml of the wine. Add the spice bag and let the red cabbage steep in the refrigerator overnight. The next day, drain the red cabbage in a sieve and collect the brew.

Peel the onions and apples and cut into fine cubes. Heat the goose lard in a large saucepan and sauté the onion in it. Then add the red cabbage and sauté with it.

Mix the apples into the red cabbage and add the stock, currant juice and the rest of the wine. Season with salt and bring the red cabbage to a boil. Then cover the pot and simmer the red cabbage for about 45 minutes over a mild heat. Then open the saucepan and simmer for another 15-30 minutes until the broth boils down.

Finally, remove the spice bag and refine with currant jelly if you like. Season to taste with salt and pepper.

For the potato gratin, peel the potatoes and cut or slice into 2-3 mm thin slices. Place the potato slices in a gratin dish (20-24 cm) fan-like on top of each other. Do not put more than 2 layers of potatoes on top of each other, otherwise they will not be cooked.

Preheat the oven to 180 ° C (160 ° C fan oven). Peel and finely dice the garlic. Put the milk, cream and the garlic in a saucepan and bring to the boil. Season the cream mixture very vigorously with salt, pepper and fresh nutmeg.

First pour the cream mixture over the potatoes and then sprinkle the grated Gruyère evenly over the potatoes. Bake the gratin in the preheated oven on the middle rack for about 50-60 minutes. Serve everything together.