Wally's Giant Beef Roulade

Ingredients for 8 servings:

• 3 kg roast beef, preferably tail piece, boiled beef or false fillet from a young bull
• 5 m.-sized onion(s)
• 3 leaves of savoy cabbage
• Sea salt
• Black pepper, freshly ground
• Mustard, for spreading
• ½ bunch parsley
• 3 cups vegetable broth or beef broth
• 1 small red chili pepper(s), freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 45 minutes

Roast beef with a twist and a breeze

Preheat oven or grill to 220 degrees Celsius. Wash the savoy cabbage leaves, shake them dry, and line a roasting pan with a lid or a Roman pot with them. Finely dice the onions, divide the parsley into small sprigs, and crumble the chili pepper. Spread everything over the savoy cabbage leaves. Remove any skin and tendons from the roast beef, if necessary, then wash and pat dry with kitchen paper. Lightly rub the meat with sea salt and freshly ground black pepper and spread a thin layer of mustard on the underside. Place the meat on top of the vegetables. Mix 2-3 cups of stock and pour it in, next to or under the savoy cabbage leaves. Place a sheet of aluminum foil over the meat and close the lid. Reduce oven temperature to 200 degrees Celsius, add the roast, and braise for 3 to 3 1/2 hours. The time depends on the oven. Remove the roast. Carefully line a casserole dish with the savoy cabbage leaves. Slice the roast and arrange it on top of the savoy cabbage. In a saucepan, add a thickener or flour to the onion sauce, and bring to a boil briefly until slightly thickened. Pour the sauce over the roast slices and serve. Serve with savoy cabbage. The serving is generous, enough for 10 people. We still barely have any leftovers.