Regent trocken

Ingredients

• 4 piecesBeef roulades from the topside
• 4 tbspMedium-hot mustard
• 8 slicesStreaky bacon, thinly sliced
• 4 piecesPickles (gherkins)
• 2 piecesOnions
• 1 bunchSoup vegetables (carrot, celery, leek)
• 2 tbspTomato paste
• 800 mlBeef stock
• 250 mlDry red wine
• 2 tbspClarified butter
• 2 piecesBay leaves
• 4 piecesJuniper berries
• 1 pinchSalt and black pepper

Preparation

1. 1Rinse the beef roulades under cold water, pat dry, and lay them out flat. Season generously with salt and pepper.
2. 2Spread mustard evenly over one side of each roulade. Place two slices of bacon on each.
3. 3Peel the onions and cut into fine strips. Cut the pickles into quarters lengthwise. Distribute the onion strips and pickle quarters over the bottom third of the roulades.
4. 4Fold the long sides of the roulades slightly inward and roll the meat tightly from the narrow end. Secure with kitchen twine or roulade pins.
5. 5Clean the soup vegetables, wash, and cut into approximately 1 cm cubes.
6. 6Heat the clarified butter in a heavy roasting pan. Sear the roulades on all sides until they have a rich brown color. Then remove them from the pan.
7. 7Sauté the diced soup vegetables vigorously in the rendered fat. Add the tomato paste and roast briefly until it turns dark red.
8. 8Deglaze with half of the red wine and let it reduce almost completely. Add the remaining wine and the beef stock.
9. 9Return the roulades, along with the bay leaves and slightly crushed juniper berries, to the pan. Put on the lid.
10. 10Braise over low heat for about 90 to 100 minutes, turning the roulades occasionally.
11. 11After cooking, remove the roulades and keep them warm. Strain the sauce through a fine sieve, pour into a saucepan, and reduce to the desired consistency. Season with salt and pepper if necessary.
12. 12Place the roulades back into the sauce and serve. Ideally accompanied by classic side dishes like red cabbage and potato dumplings.