Rinderrouladen

Method

1. 01

   Prepare the beef sheets

   Lay the 8 beef slices flat and pound any thick areas so each slice is about 4–5 mm thick. Season the meat with 6 g salt and all 4 g pepper.

   

2. 02

   Add the classic filling

   Spread the 80 g mustard thinly across the beef. Divide the bacon, half the onions and pickle batons evenly among the 8 slices, leaving a narrow border at the edges.

   

3. 03

   Roll and secure

   Fold the long edges slightly inward, roll each slice tightly around the filling and secure with kitchen twine or roulade pins. Keep the seam tucked underneath.

   

4. 04

   Brown the roulades

   Heat the 25 ml oil in a wide casserole over medium-high heat. Brown the roulades in 2 batches for 8–10 minutes total, turning until all sides are deeply coloured, then remove.

   

5. 05

   Build the braising base

   Add the remaining onions, carrots and celeriac to the pan and cook for 8 minutes. Stir in the 25 g tomato paste for 2 minutes, then add the 250 ml red wine and reduce by about half.

   

6. 06

   Braise until tender

   Return the roulades, add the 500 ml beef stock and bay leaves, and bring to a gentle simmer. Cover and cook on low heat for 90 minutes, turning the rolls once halfway through.

   

7. 07

   Finish the gravy

   Transfer the roulades to a warm plate and remove the twine. Strain the sauce into a saucepan and simmer uncovered for 10–15 minutes until it coats a spoon. Adjust with the remaining 6 g salt.

   

8. 08

   Serve whole or halved

   Return the roulades to the hot gravy for 3 minutes, then serve whole or cut diagonally in half with potatoes, red cabbage or sauerkraut.