Dornfelder roulades in the Roman pot

Ingredients for 4 servings:

• 4 beef roulade(s), well hung
• 4 slices of raw ham
• 4 tsp mustard, medium hot
• 2 m.-sized onion(s)
• 5 shallots
• 3 garlic cloves
• salt and pepper
• Balsamic vinegar rosso
• 1 bottle of red wine (Dornfelder from the Palatinate), semi-dry, 0.7 l
• 500 ml beef broth
• e.g. cornstarch or sauce thickener
• e.g. butter, cold

Instructions

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

intense, hearty, as only a Roman pot can achieve.

Flatten the meat with the heel of your hand, season with salt and pepper, spread with mustard, place a slice of ham on top, scatter the peeled and finely diced onions on top, fold in the sides, roll up, and pin together with a roulade pin. Do not brown the meat; simply place it side by side in the watered Roman pot. Peel and quarter the shallots and garlic, and add to the Roman pot. Now add about 0.5 l of Dornfelder, 250 ml of stock, and a generous dash of balsamic vinegar, close the pot, and place in a cold oven. Set the oven at 200°C (180°C fan-assisted oven) and leave the Roman pot in the oven for about 90 minutes. After this time, bring 250 ml of stock to a boil and pour over the roulades. Avoid thermal shock! Then return the pot to the oven for another 90 minutes. After a total of three hours of cooking time, remove the roulades, puree or strain the sauce, thicken with cornstarch, sauce thickener, and/or cold butter, if desired, until the desired consistency is reached, and return everything to the decorative pot. Then all you have to do is enjoy, ideally with a good Palatinate Dornfelder and side dishes of your choice, such as red cabbage and potatoes.