John Myers
Beef Roulades for Christmas
The perfect beef roulades for christmas recipe with a picture and simple step-by-step instructions.
- 6 size Rindsrouladen
- Black pepper from the mill
- 1 tablespoon Dijon mustard
- 5 Chopped onions
- 150 g Bacon or bacon slices
- Roulade needles
- 30 g Clarified butter
- 1 tablespoon Tomato paste
- 200 ml Red wine
- 400 ml Good meat broth
- Pepper and salt
- Lay out the meat close together, then sprinkle with freshly ground pepper and rub lightly; Spread evenly with Dijon mustard, place the bacon or bacon slices on top and sprinkle everything with the chopped onions; Press the filling a little with the palm of your hand and roll up the pieces to make roulades and pin the ends with metal needles. Preheat the oven to 180 degrees.
- Preheat a casserole with a lid over a mild heat. Heat the clarified butter in a pan until bubbles form on a wooden spoon held in it (the ideal temperature for frying is now reached). Fry the roulades all around until golden brown and then transfer to the casserole.
- In the pan, roast the remaining onions with bacon or bacon slices in the remaining fat, fry the tomato paste for a minute and then deglaze with the red wine and broth. Season with pepper and salt and pour all the liquid from the pan into the roulades – they should be at least 2/3 in the stock.
- Put the casserole with the lid in the oven and just forget about it for 90 minutes.
- Place the roulades on a serving plate and let them rest in the switched-off stove until the sauce is ready. To do this, puree all of the braised stock with a hand blender and, if necessary, transform it into a lightly thickened sauce with a little bit of cornstarch.
- Serve the sauce with the roulades with buttered rosebuds and dumplings. For an opponent of Brussels sprouts, there was another Leipziger Allerlei.
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