Beef Roulade
Instructions
- 1
Place the butterflied beef between plastic wrap and pound to about 1/4 inch (6mm) thickness, creating a large, thin rectangle.
- 2
Season both sides of the beef with salt and pepper, then spread the mustard evenly over one side.
- 3
Arrange bacon strips lengthwise over the mustard, leaving a 1-inch border around the edges.
- 4
Sprinkle the chopped onion evenly over the bacon, then place pickle strips along the width of the meat at regular intervals.
- 5
Starting from the short end, tightly roll the beef into a log, tucking in the filling as you go. Secure with kitchen twine at 2-inch intervals.
- 6
Heat oil in a heavy Dutch oven or braising pot over medium-high heat. Brown the roulade on all sides, about 8-10 minutes total.
- 7
Remove the roulade and set aside. Add flour to the pot and cook for 1 minute, stirring constantly.
- 8
Pour in red wine to deglaze, scraping up any browned bits. Add beef broth, tomato paste, and bay leaves.
- 9
Return the roulade to the pot, cover tightly, and braise in a 325°F (165°C) oven for 1.5 hours, turning once halfway through.
- 10
Remove roulade and let rest for 10 minutes. Meanwhile, strain the braising liquid and reduce it on the stovetop if desired for a thicker sauce.
- 11
Remove twine, slice the roulade into 1-inch thick rounds, and serve with the sauce.
Chef's Note
"This traditional German-inspired roulade transforms simple ingredients into an elegant centerpiece that's easier than it looks. The key is rolling tightly and searing well before braising—your kitchen will smell incredible, and the rich gravy makes it perfect for Sunday dinners."
