Beef roulades Ammerland style

Ingredients for 4 servings:

• 150 g minced meat
• 1 onion(s)
• 50 g oat groats
• 1 tsp beef broth
• 75 ml water
• 50 ml milk
• 4 roulade(s) , from the beef, from the topside
• 12 slices of bacon
• 4 gherkins
• 2 onions
• 4 tbsp mustard, medium hot
• 50 g clarified butter
• some salt and pepper
• 350 ml red wine
• 350 ml water
• 1 ½ tsp beef broth
• 20 ml brandy
• 1 tbsp tomato paste
• 2 tsp honey
• 1 tbsp cranberries
• 1 onion(s)
• 1 gherkin(s)
• 50 ml cucumber juice
• 4 bay leaves
• 3 cloves
• 1 dashes lemon juice
• 2 tbsp sauce thickener, dark
• 3 tbsp whipped cream
• 1 jar red cabbage
• 1 apple
• 1 tbsp cranberries
• 2 tsp honey
• 100 ml red wine
• 2 cloves
• some cinnamon
• 700 g potatoes
• 1 egg(s)
• 170 g potato flour
• some salt

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

with apple red cabbage and potato dumplings – traditional German recipe – a bit time-consuming, but worth it!

Boil the water with the beef broth and add the oat groats. Let the oat groats swell until the broth is absorbed. Meanwhile, dice the onion as small as possible. Add the diced onion and milk to the oat groats, bring back to a boil, and let it swell for another 5 minutes. Season with salt and pepper. Mix the oat groats and onion mixture with the ground beef. Lay out the beef roulades and pound them slightly with a meat tenderizer. (Alternatively, pierce them a few times with a fork.) Spread 1 tablespoon of mustard on each roulade and top with 3 slices of bacon. Then add the remaining ingredients to the bottom third of the roulade: Quarter a gherkin lengthwise. Place one quarter at the bottom end of the roulade, finely dice the remaining cucumber quarters and half an onion, and spread them over the bottom third of the roulade. Form some minced meat into a small sausage shape and press it onto the cucumber quarter at the bottom. Fold the two long sides in slightly, roll the roulade tightly, and wrap it tightly with cotton string to seal the ends. Set aside any excess onion and cucumber cubes for the sauce. Repeat this process for all roulades. Heat clarified butter in a large saucepan and fry the roulades until crispy all over. At the same time, bring water and meat broth to a boil. Add red wine, brandy, tomato paste, honey, cranberries, finely diced onion and gherkin, gherkin water, bay leaves, cloves, and lemon juice, and bring to a boil briefly. Now pour the basic sauce into the large pot and add the roulades (along with the remaining onion and cucumber cubes from the filling) until they are at least half covered. Simmer over low to medium heat with the lid slightly open for about 1.5 hours. If necessary, add hot water and red wine so that the roulades always remain half covered with sauce. About an hour before the end of the braising time, start preparing the potato dumplings and apple-flavored red cabbage: Peel the potatoes and boil them for about 20 minutes until soft, then let them cool slightly and press them through a potato ricer. Stir in the potato flour and egg, season with a little salt, and mix well until a smooth mixture forms. Form medium-sized dumplings (about 12 dumplings). Then place them in plenty of boiling salted water for about 10 minutes. Remove from the water immediately, otherwise they will become watery. Dice the apple. Bring the red cabbage to a boil with red wine, diced apple, cranberries, honey, cloves, and a little cinnamon, and simmer over medium heat for about 30 minutes. After the braising time is over, remove the roulades from the large pot and filter the basic sauce through a sieve. Bring the sauce back to a boil briefly, add the heavy cream and sauce thickener, and season to taste, adjusting the seasoning if necessary.