Beef Roulades

Ingredients

• 720 g beef roulade (4 rolls)
• 30 g Dijon mustard (2 tbsp)
• Salt
• Pepper
• 160 g cured beef ham (8 slices)
• 2 onions
• 80 g small pickled cucumbers (4 small)
• 8 sage leaves
• 1 Carrot
• 200 g celeriac (1 piece)
• 125 g leek (0.5 stalk)
• 2 tbsp olive oil
• 30 g tomato paste (2 tbsp)
• 200 ml red wine (or apple juice)
• 600 ml Meat broth
• 5 peppercorns
• 2 allspice berries
• 2 thyme sprigs
• 1 bay leaf

Instructions

1. 1.

   Trim the roulades, pat dry and if needed lightly flatten between two sheets of cling film. Lay them on a work surface, spread mustard, season with salt and pepper, and top each with 2 slices of ham. Peel onions; halve one onion and cut it into strips with the pickled cucumbers. Wash and shake sage leaves dry. Cover roulades with onion‑cucumber strips and sage, fold sides in, roll up, and secure with meat twine.

2. 2.

   Peel and cube carrot and celeriac. Clean leek, wash, halve lengthwise and cut into pieces. Cut remaining onion into pieces as well.

3. 3.

   Heat 1 tbsp olive oil in a braising pot. Brown the roulades all around for about 7 minutes over high heat; remove and set aside.

4. 4.

   Add the remaining oil to the pot. Sauté vegetables while stirring for 5 minutes over medium heat until browned. Stir in tomato paste and cook for 3 more minutes. Deglaze with red wine, reduce slightly. Add broth, spices, thyme, and bay leaf, bring back to a boil.

5. 5.

   Return roulades to the pot, cover, and braise gently for about 1½ hours until tender. Season sauce with salt and pepper and serve roulades in the pot with vegetables.