Rinderroulade
Ingredients
- 800 gBeef chuck (thinly sliced into 4 large escalopes)
- 400 gSmoked cured pork belly (in thin slices)
- 4 tbspMustard (strong)
- 4 pcSweet and sour gherkin (whole)
- 2 pcYellow onion (sliced)
- 2 pcCarrot (diced)
- 1 pcApium graveolens (chopped)
- 250 mlRed wine
- 1 tbspWheat flour
- 30 gSalted butter
- 2 tbspRapeseed oil
- 1 pinchBlack pepper ground
- 500 mlBeef stock
Method
Tender beef slices that pull apart with a fork, filled with smoky bacon and tangy pickles. The dark, glossy sauce coats the meat perfectly after a long, slow braise.
- 1
Spread the beef slices on the workspace. Spread each top side with a spoonful of mustard. Season lightly with salt and pepper, keeping in mind the filling is already salty.
- 2
Place two strips of pork belly, some sliced onion, and a whole pickle on each slice. Fold the long edges inward to secure the filling, then roll tightly. Secure with kitchen twine.
- 3
In a cast-iron pot, heat oil and a knob of butter. Brown the rolls on all sides until deep brown. Remove them, then sauté carrots and celery. Sprinkle with flour, stir, then deglaze with red wine, scraping the bottom to release the drippings.
- 4
Return the meat to the pot. Pour in the beef stock until halfway up the meat. Cover and simmer over very low heat. The meat is ready when it is extremely tender under the point of a knife.
- 5
Remove the rolls. Strain the juice through a sieve for a smooth sauce, or keep the vegetables. Reduce over high heat until the sauce coats the back of a spoon. Whisk in the remaining cold butter for a glossy finish.
Frequently asked questions
How do you get this dish right?
- Don't over-salt the inside; the bacon and pickles already provide plenty of salt.
- Take your time browning the meat at the start; this creates the deep mahogany color of the sauce.
- If the sauce is too thin at the end, remove the meat and reduce over a rolling boil.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in an airtight container. It tastes even better when gently reheated the next day.
