Roulade layered meat from the Dutch oven

Ingredients for 12 servings:

• 2 ½ kg beef roulade(s). approx. 15 – 18 cm thick
• 6 pork neck steaks, approx. 150 g each, fat
• 700 g breakfast bacon
• 2 jars of pickled gherkins (sandwich gherkins, drained weight approx. 300 g)
• 5 large onions, red and/or white
• 250 g mustard, medium hot
• 4 garlic cloves
• Paprika powder, sweet, ideally smoked
• some salt and pepper, black
• 1 jar vegetable broth (approx. 400 – 500 ml)
• 1 bottle of Pilsner (0.33 l)

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 45 minutes

Dutch Oven Size 9; Rouladen style, easy to make, but labor-intensive, not cheap, for special occasions, holiday feasts for dear guests

First, line the Dutch oven (including the bottom) with bacon, while it is still as cold as possible. Set the remaining bacon aside. Give the bacon some time to adhere to the pot. Peel the onions and slice them into coarse rings, peel the garlic and cut them into slices or pieces. Open the pickle jars. Halve the pork schnitzels. Cut the roulades in half or thirds, making pieces about the size of a man’s hand (Tip: Sometimes there are leftover pieces from the roulade pieces – topside – that the butchers then sell for the goulash price). Now place the Dutch oven on its bottom edge and two feet at an angle. If using a Dutch oven without feet, simply place them at an angle on two rolled up kitchen towels. Fill the Dutch oven: First, brush one side of three pieces of beef with mustard, sprinkle with pepper and paprika, and lightly salt (do not salt all the slices as you go, as there is enough salt from the bacon and broth). Place the meat in the Dutch oven as the first layer (with the mustard facing up). When filling, leave a gap of about 3 cm from the top edge of the pot. Place a few wet cucumber slices, some bacon, and plenty of onions on top of the meat. Make another complete layer – as above – and place it on top. Add three to four half-neck schnitzels. Add plenty of onions and cucumber slices here as well; you want them all to be used up by the end. With the next layer of beef, you should now reach about the middle of the Dutch oven. Cover generously with onions and cucumbers again, then add a layer of neck schnitzels; they should now be about halfway up. From now on, add the beef slices with the mustard/seasoning layer facing down and continue filling the pot in the practiced reverse order, always with the mustard facing down. When the pot is full and the meat, onions, cucumbers, and bacon are empty, stand the pot on its feet (or the base). Simply tuck any leftover ingredients in between. Sprinkle the garlic over everything so it gets a little pre-roasted at the beginning of the cooking time. Fold the excess bacon from the edge of the pot into the middle. Pour in 2/3 of a glass of cucumber water from the rim (be careful not to spill any mustard seeds). Now also pour in the vegetable stock from the rim. Put the lid on and let it rest for at least 45 minutes. I grill on coconut briquettes (but others will probably work too). In winter, with the current outside temperature of -3°C, the coals are dosed as follows: Bottom: 8 red-hot plus 4 cold; top: 12 red-hot plus 5 cold. So preheat a total of 20 briquettes and have another 9 ready. Immediately before placing the pot on the briquettes, add the Pilsner from the side. Place the pot on top of the 8 red-hot and 4 cold briquettes, and place the 12 red-hot and 5 cold briquettes on the lid. Let it grill; it should be bubbling after about 40 minutes. After 60 minutes, add another four briquettes to the bottom and five to the top, and then simply let it cook for another two hours. The fire will then be practically out. Sweep the Dutch oven and serve from it. It’s simply rustic to have this on the table. Red cabbage, bread, dumplings, and potatoes go well with it. Drinks include red wine, cola, beer, water, or a schnapps or espresso afterward.