Beef roulades, braised

Ingredients for 4 servings:

• 600 g beef roulade(s), approx. 150 g each, cut ready to cook
• 250 g sausage meat (meatloaf meat or fine sausage meat, from the butcher)
• 1 tbsp fresh parsley, very finely chopped
• 50 g whipped cream
• 2 tbsp ghee or clarified butter
• 60 g celery, cleaned and diced
• 80 g carrot(s), cleaned and diced
• 100 g parsley root(s), cleaned and finely diced
• 200 g onion(s), peeled and finely diced
• 6 g garlic, peeled and crushed or chopped
• 2 tbsp tomato paste
• 250 ml red wine, dry, e.g. Dornfelder
• 100 ml water
• 2 bay leaves, fresh
• 5 allspice berries (clove pepper), crushed
• 1 long pepper, crushed
• 2 cardamom, crushed
• 4 juniper berries, crushed
• 1 chili pepper(s), whole
• 1 cinnamon stick(s), whole
• 3 sprigs of thyme, fresh
• some fresh, finely chopped parsley or chives
• cornstarch
• 1 tsp currant jelly

Instructions

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

Place the whipped cream in the freezer for a short time. Prepare the seasoning mix. Mix the ice-cold cream with the meatloaf mixture and the finely chopped parsley until smooth and refrigerate. Place the rolled-out roulade meat between cling film and flatten it with a meat tenderizer, meat tenderizer, or similar tool (e.g., the flat side of a pan or saucepan). Spread the meatloaf mixture, not too thinly, over the flattened roulades, starting on the wide side, leaving about 7-8 cm free at the narrow end. Fold the meat inward about 1.5-2 cm long, starting at the wider end (towards the filling). Now roll up the meat from the wider end and secure it with a roulade clamp, pin, or toothpick. Fry the formed roulades in hot clarified butter until hazelnut brown all over, then remove and keep warm. Then, reduce the heat to low, sauté the prepared vegetables. When the vegetables have taken on some color, add the tomato paste and sauté until it starts to stick to the bottom of the pot. Now pour in half of the red wine and use a wooden spoon (scraper, or similar) to scrape up the sediment from the bottom of the pot. Pour in the remaining red wine and reduce it slightly. Place the roulades back in the pot, add the vegetable stock (or chicken or veal stock) and water, and let the roulades simmer for about 2 – 2.5 hours over low heat (gently simmering, more like boiling). Add the spices 30 minutes before the end of the cooking time. After the cooking time is over, remove the roulades and keep them warm. Strain the meat juices and vegetables through a fine sieve, squeezing out some of the excess water. Return the stock to the heat in a pot, stir in the redcurrant jelly, and thicken with a little cornstarch dissolved in water to the desired consistency. Remove the roulades’ clips, skewers, or toothpicks and return them to the sauce until ready to serve (do not boil!). Sprinkle with finely chopped parsley or chives and serve.