Steffen Keller

Business Development.

RINDSROULADEN
- the world’s best –

6 beef roulades: They should be fairly large, about twice the length of an iPhone – and thin.
12 rashers of bacon
2 cornichons, sliced lengthways into three
3 onions, sliced into thin rings
Dijon mustard
salt and pepper
flour
bay leaves
juniper berries
2 handfulls of chopped, mixed root vegetables and herbs (Suppengrün, e.g. carrots, leek, celeriac, parsley)
2 tbsp tomato puree
1 bottle red wine
 
Lay the meat out flat on a board or the working surface and generously spread with Dijon mustard. Place two rashers of bacon on each roulade and season with salt and pepper. Place the sliced cornichons and the onion rings on top and roll up tightly. Tie with string and roll in flour.
Heat some oil or butter a casserole (works best with a heavy cast iron one!) and brown the roulades from all sides. Add the chopped vegetables and the tomato puree and roast with the meat for several minutes. Pour over the wine, add a few bay leaves and juniper berries.
The roulades do not have to be covered completely, about half is fine.
Cook at a low temperature (!) for about 3 hours – this way they will turn out lovely and tender. Turn the roulades occasionally.
Take the roulades out of the casserole and reduce the liquid. Season with spices.
Serve with red cabbage and potato dumplings.