Beef Roulade Roast In A Red Wine Vegetable Sauce
You probably know what a roulade is, but what about a roulade roast? It seems more elaborate, but it's actually astonishingly simple to follow the recipe! Just make sure you set aside some time. You'll reap the rewards later, as this really will melt in the mouth come mealtime!
For the roulade roast:
- 11 slices of beef roulade (about 6½ lbs)
- salt & pepper to taste
- 5 tbsp mustard
- 20 bacon slices
- 7 medium onions, sliced horizontally
- 7 oz sliced pickles
For the red wine vegetable sauce:
- oil for frying
- 7 oz carrots, finely chopped
- 5 oz celery root, diced
- 5 oz red onion, finely chopped
- 5 oz leek, chopped
- 1 tbsp tomato paste
- 10 fl oz red wine
- 2 pints broth
- For one layer, take two slices of roulade: lie them next to each other so that they partially overlap. Sprinkle them with salt and pepper before brushing them with mustard. Now place about four slices of bacon next to each other in the center where the roulades overlap. Then cover the bacon as evenly as possible with a layer of onion, followed by a layer of pickle slices. Then fold the edges of the meat over the filling, longer sides first, then the shorter, to form a rectangle.
- Repeat this process four times. Build a tower of the meat layers, one on top of the other, before placing the final piece of meat on top.
- Now take a long piece of cooking string and tie it around the 5 stacked roulade layers. Begin by tying a loop around one end of the layers and finishing off with a double knot with one short loose end and one long one. Take the long end of the string and wrap it around the meat again, below the first line of string. Pull the free end of the string through the loop this creates — the tension will keep the string in place. Repeat this step as you work your way down the stacked layers of meat. It is important not to make the string too tight, it just needs to hold the meat together well. When you get to the end of the meat, tie off the string but do not cut it. Turn the meat over so you can see the strings running horizontally across it. Take the free end of the string and wrap it once around each horizontal line, working your way back down. Then turn the meat over again and tie the string off (where you originally began) with a double knot, and cut away any loose ends.
- Your roast should now have a "column" of string running through the center on top and underneath. Take a second piece of string and tie it about an inch to the left of your very first knot. Work down the meat, wrapping the string once around every horizontal piece until you get to the bottom. Then flip the meat over and work your way back up, before tying off the string where you started with a double knot. Take a third piece of string and do the same on the right hand side. When you're done, the meat should look like it is held in a net. Have look at the video for a better idea.
- Next, fry both sides of the meat in hot fat before taking it out of the dish.
- You can use the same dish for the vegetables. First heat the oil in it, then add the carrots, celeriac, onion and leek. Then add the tomato paste and mix it thoroughly with the other ingredients. Pour in the red wine, stir it well and let everything cook together. Last but not least, add the broth, cook down the sauce a little and then place the meat back in the dish.
- Cover the roast and cook the whole thing in the oven for two-and-a-half hours at 320°F in a convection oven. Turn the roast occasionally during that time.
- After your culinary masterpiece has left the oven, drain the vegetables with a sieve to collect the sauce and let it thicken a litte. Place the vegetables around the meat, then pour the sauce on top and your feast is ready.
Didn't we promise something different? This really is a special treat. And if you're looking for another roast recipe to get you through the winter months, we also recommend our Porchetta Rolled Roast Pork Belly.