Beef roulade XXL/variant

Name: Beef roulade XXL/variant
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 5 Onions; 100 g Gherkins; 2-3 TABLESPOONS medium hot mustard; 2 TABLESPOONS Breadcrumbs; 1 Roast beef (approx. 30 x 40 cm, approx. 1 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10-12 discs Bacon; 5 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 500 ml dry red wine; 750 ml Beef stock (alternatively vegetable broth); 1 Bay leaf; 2–3 Juniper berries; 1 (approx. 1 kg) cabbage; 7-10 Tbsp grated nutmeg; 200 g Whipped cream; 1 package (750 g) dumpling dough franconian half & half; 2 Eggs (size M); 100 g Panko crumbs (alternatively breadcrumbs); 3 TABLESPOONS clarified butter; 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

5 Onions
100 g Gherkins
2-3 TABLESPOONS medium hot mustard
2 TABLESPOONS Breadcrumbs
1 Roast beef (approx. 30 x 40 cm, approx. 1 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
10-12 discs Bacon
5 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
500 ml dry red wine
750 ml Beef stock (alternatively vegetable broth)
1 Bay leaf
2–3 Juniper berries
1 (approx. 1 kg) cabbage
7-10 Tbsp grated nutmeg
200 g Whipped cream
1 package (750 g) dumpling dough franconian half & half
2 Eggs (size M)
100 g Panko crumbs (alternatively breadcrumbs)
3 TABLESPOONS clarified butter
1-2 TABLESPOONS Cornstarch
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Peel the onions. 2 finely, remaining onions roughly dice. Finely dice the gherkins. Mix mustard, gherkin, fine diced onions and breadcrumbs. Unroll meat, season with salt and pepper. Spread the mustard mixture on the meat, leaving an approx. 1 cm wide rim all around. Lay 8-10 slices of bacon flat on the mustard mixture. Roll up the meat from a longer side to a rolled roast. (i.e. a longer roast than a higher roast!) and tie up with kitchen twine
2
Heat 2 tablespoons of oil in a frying pan. Fry the meat roll for approx. 8 minutes, turning it all around and browning it. Add coarse onion cubes and fry for 2-3 minutes while turning. Stir the tomato paste into the onions, fry briefly, deglaze with red wine and stock, add bay leaf and juniper, bring to the boil, cover and braise for 2 ½ hours, adding a little water in between if necessary
3
Quarter the savoy cabbage, cut out the hard stalk. Clean and wash the cabbage and cut into fine strips. Heat 3 tablespoons of oil in a saucepan. Steam the cabbage strips covered in it for 5-6 minutes while turning, season with salt, pepper and nutmeg. Pour on cream and 200 ml water, cover and steam for about 30 minutes, season again. Heat up a pan without fat. Put the remaining slices of bacon flat in the pan, leave them crispy and take them out
4
Knead dumpling dough with eggs. Use 2 tablespoons to cut off approx. 30 cams and turn them into panko crumbs. Heat clarified butter in a large frying pan and fry the potato noodles in 2 portions for approx. 3 minutes, turning them until golden brown. Drain on kitchen paper. Take out the meat roll, keep warm
5
Pour the roast stock through a sieve into another pot and reduce to approx. 800 ml. Mix the starch with a little water until smooth, thicken the simmering stock with it. Season sauce with salt, pepper and sugar. Remove the thread from the meat. Cut meat into slices. Arrange savoy cabbage, meat and sauce on a plate, chop bacon as desired and sprinkle over it