rolled beef roast

Ingredients for 6 servings:

• 1 kg beef, sheer from the leg or from the bow
• 150 g bacon, cut into thin slices
• 1 m.-sized onion(s), thinly sliced
• 100 g gherkins, thinly sliced
• 2 tbsp, heaped mustard, medium hot
• 1 tbsp, heaped paprika paste, mild
• n. B. Salt and pepper, white, finely ground
• Clarified butter for frying
• 150 g carrot(s)
• 150 g parsley root(s) or parsnips
• 150 g celeriac
• 150 g leek
• 250 g shallot(s)
• 1 tbsp, grated paprika paste, mild
• 1 tbsp, leveled tomato paste
• 2 tbsp, strained mustard, medium hot
• 125 ml port wine
• 1 liter beef broth
• 100 ml soy sauce, dark, naturally brewed
• n. B. Salt and pepper, white, finely ground

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 35 minutes

or Mega Monster Family Roulade

The weight of the shallots and vegetables refers to the prepared product. Clean the shallots and vegetables and chop them into large cubes. Have the butcher cut the meat into a rolled roast beforehand. Then, in advance, wash the meat, pat dry with kitchen paper, season with salt and pepper, and place it on a chopping board. Spread the top with mustard and paprika, cover with bacon, and distribute the thinly sliced ​​onion and cucumber evenly on top. Now wrap the meat tightly into a roll. Secure this roll crosswise every 30 mm with kitchen string. Tie it lengthwise like a parcel. Brown the roll on all sides in a roasting pan in hot clarified butter over medium heat. Then remove and keep warm. In the frying fat, fry the vegetables and shallots with the paprika, tomato paste, and mustard, stirring. Allow a browning to form. This will provide us with good flavor. Deglaze with the port wine and loosen the pan juices with a wooden spoon. Once the wine has completely reduced, pour in the stock and soy sauce and return the meat to the pot. Place the covered roasting pan in an oven preheated to 130°C for 2 hours 45 minutes. The rolled roast should then be cooked through. If using a core temperature probe, aim for an internal temperature of 80-85°C. Remove the twine, strain the sauce, and season with salt and pepper. Serve this dish with any kind of dumplings, potatoes, or spaetzle.