Rinderroulade

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.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 967
• Protein: 59 g
• Carbs: 14 g
• Fat: 77 g

Ingredients

• 800 g Beef chuck ( thinly sliced into 4 large escalopes )
• 400 g Smoked cured pork belly ( in thin slices )
• 4 tbsp Mustard ( strong )
• 4 piece Sweet and sour gherkin ( whole )
• 2 piece Yellow onion ( sliced )
• 2 piece Carrot ( diced )
• 1 piece Apium graveolens ( chopped )
• 250 ml Red wine
• 1 tbsp Wheat flour
• 30 g Salted butter
• 2 tbsp Rapeseed oil
• 1 pinch Black pepper ground
• 500 ml Beef stock

Instructions

1. Meat preparation

   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. Filling and rolling

   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. Searing and deglazing

   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. Simmering

   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. Sauce finishing

   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.

Chef's tips

• 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.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. It tastes even better when gently reheated the next day.