An Austrian Chef prepared something similar. That was the idea to my version.
Beef roulade or roll up is one of the common dishes served at Christmas Day. People who are not into poultry prefare that. The usual filling is mustard, bacon, pickles and onion.
I wanted to try the Austrian way, but with a twist. The butcher sold me 3 thin long slices of beef. They made 3 very large roulades.
Ingredients for 3:
3 beef roulade, 50 g guanchale or panchetta
3 anchovis, 1 large raw bratwurst, 2 tsp mustard, 100 g sauerkraut
2 onions, 2 garlic cloves, 2 tbsp tomato paste, 2 tbsp flour, salt and pepper
150 ml red wine, 500 ml beef stock
2 small carrots, 60 g leek, 1 red chili, 1 bay leaf
Pat the beef dry and season with salt and pepper, spread mustard thin on top. Layer the sauerkraut on the mustard.
Cut the bratwurst in 3 pieces, get the anchovis out of the oil and take a small piece of onion. Roll everything up and close in the sides. Use kitchen twine and bind them. Season with salt on the outside.
In a pot fry off the guanchale to get the fat. Brown the roulades on each side. Add tomato paste and after 2 min the flour. Stir well.
Now the chopped veggies and the wine followed by the stock. Put in the bay leaf. Bring to a boil, cover and reduce the heat and cook for 2,5 hours.
I usually prepare this dish one day ahead and stop the cooking after 1,5 hours. The next day I finish it.
Serve it with dumplings, pasta, rice or potatoes and some kind of kraut.
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