- 6 slices top round or rump, beef (preferably organic)
- approx. 3 tablespoons Dijon mustard
- sea salt and freshly ground pepper, to taste
- 18 slices Coppa di Parma (or 12 slices of breakfast bacon) (preferably organic)
- 2-3 small yellow onions, cut into thin wedges
- 3 dill pickles, sliced long ways
- 2 tablespoons butter
- 1 piece celery root (or 1-2 stalks celery), diced
- 1 large carrot, diced
- 1/2 leek, diced
- 1/2 bottle dry red wine, good quality
- 1 bay leaf
- 2 cups beef broth (480 ml)
- 1 dash pickle juice
- 1 teaspoon corn starch
- Preheat oven to 320°F / 160°C
- Lay beef out flat and lightly spread each slice with mustard; sprinkle with salt and pepper. Place 3 slices Coppa di Parma, some onion slices and half a pickle on each slice; roll up and secure with toothpicks or kitchen string.
- Melt the butter in a large over-proof skillet or Dutch oven and brown the outside of the beef rolls (roulade). Once brown, remove and set aside on a plate.
- Place the celery, the remaining onion, the leeks and carrots in the pan and sauté for a few minutes, until soft.
- Stir briefly, then add a very thin layer of red wine; without stirring allow to cook until the liquid evaporates. Once the vegetables are dry again, a layer of wine, briefly stir and also to further evaporate. Repeat this until the 1/2 bottle of wine has been used up. Continue to allow vegetables to cook until liquid has evaporated but vegetables remain moist. Add the broth, bay leaf, salt and pepper and a good dash of pickle juice.
- Place the roulade on top of the vegetables, cover and braise over low heat (160 degrees) for 1 1/2 hours, or until beef is tender.
- Remove roulades and keep warm. With a little water, puree sauce and thicken (optional) with corn starch until it reaches the desired consistency. Season to taste with salt and pepper and pickle juice as needed.
- Remove toothpicks/string and return roulades to the sauce. Serve with spätzle or boiled potatoes and steamed vegetables.
Source: Elle Republic
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