Susanne's rolled roast beef

Ingredients for 5 servings:

• 1.2 kg beef roast (breast cap, nut or nut cap)
• 1 soup vegetables
• 4 tsp mustard, medium hot
• 3 tbsp olive oil
• 5 m.-sized onion(s)
• salt and pepper
• 2 cloves garlic
• 150 g dried meat (smoked bacon)
• 3 eggs
• 150 g white bread
• 1 bunch of parsley
• 1 jar wine, red
• Nutmeg, grated
• Oil (sunflower oil) for frying
• e.g. water, hot

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Have the butcher carve the beef. If you can do it yourself, do it yourself. The soup vegetables should consist of at least one carrot, celery leaves, leek, and a piece of celery root. Clean and dice very finely. Also clean or peel two onions, the parsley, and the garlic, and dice them together with the bacon. Fry the bacon cubes in hot olive oil. Add all the finely chopped ingredients and sauté briefly. Season well with salt, pepper, nutmeg, and mustard and remove from the heat. Let everything cool. Then puree the mixture in a food processor with the eggs and the white bread cubes until a creamy paste forms. Season again with the spices and, if desired, a little mustard. Spread the paste generously over the meat and tie it with meat string (available from the butcher). Usually, some of the filling will still come out of the rolled roast when tying it, so use it to season the outside. Brown the rolled roast on all sides in a roasting pan with sunflower oil, then remove. Peel the remaining 3 onions and cut them into very large pieces and add them to the hot frying fat. Fry them very vigorously at high heat, turning constantly, until they become very brown (if you have any leftover vegetables, you can add them). Once the onions are very brown (but not burnt), add a little of a glass of red wine and simmer at high heat until it is almost completely evaporated. This process should be repeated at least 3 times. Then add water and return the rolled roast to the sauce. It will braise in there at low to medium heat for a good 2 to 2.5 hours. Add a little more hot water if necessary – the roast should be well over half covered with liquid. Turn the meat frequently. Once the roast is done, remove it from the pot and keep it warm in a preheated oven at 70°C. This allows the juices to bind with the meat and prevent it from spilling out when sliced. Season the sauce to taste, adding more spices if desired. Carve, divide among plates, and serve with the sauce. Serve with potato dumplings and red cabbage.