Beef roulades with minced meat and Black Forest ham

Ingredients for 8 servings:

• 8 beef roulade(s), approx. 1.7 kg
• 400 g minced meat, half and half
• 8 slices of Black Forest ham or bacon
• 200 g mustard (Pommery mustard)
• 400 g soup vegetables, washed and roughly chopped
• 150 g onion(s), peeled and roughly chopped
• 50 g tomato paste
• ½ liter red wine
• ¾ liter beef broth
• 1 bay leaf
• salt and pepper
• 1 clove(s)
• Fat for frying
• some cornstarch, mixed with cold water, to bind
• 500 g spiral noodles
• 400 g carrot(s), peeled and sliced
• 150 g leek, washed and finely chopped

Instructions

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

Pound the beef roulades, season with salt and pepper, and spread evenly with the mustard. Season the minced meat and spread evenly on the roulades. Lightly fold the roulades in on the left and right sides and roll them up. Tie them together with kitchen string to form parcels. Heat the fat in a roasting tin. Sear the roulades in the roasting tin and remove them. Sear the soup vegetables and onions in the roasting tin and add the tomato paste, then sweat briefly. Deglaze with the red wine and allow it to almost reduce. Then add the beef stock, bring to a boil, and thicken lightly. This way the roulades don’t leach out during cooking. Add the roulades and seasonings. Cook in the oven at 180°C fan/convection oven for approx. 2 hours. The roulades are done when they have reached an internal temperature of 80°C and slide easily off the garnish. Remove the roulades. Blend the sauce with a blender and pass it through a sieve. Thicken further if necessary. Return the roulades to the sauce and keep warm. Cook the pasta according to the package instructions. Sauté the carrots in butter and cook gently, adding the leek just before it’s tender. Add the cooked pasta and serve with the roulades and sauce. Tip: I always make larger portions, vacuum-seal them with the sauce, and freeze them. This way, you use the same amount of energy for braising and always have some in stock.