Roast Beef with Roulade Flavor and Lot Of Delicious Sauce

Summary

Ingredients

• 1 kg beef, lean but well marbled. Faux fillet is great for this
• 3 onion (s), diced
• 150 g bacon, reener, fatter, in strips
• 150 g bacon, mixed, diced
• 4 gherkin (s), diced
• 4 tablespoon mustard
• 2 tablespoon tomato paste
• 3 tablespoons sauce (Kejab Manis), or 2 soy sauce mixed with 2 sugar
• 1 teaspoon paprika powder, noble sweet
• 0.5 liter ½ mulled wine
• Salt and pepper, from the mill
• Beef broth, from the glass
• 1 bunch soup vegetables (carrot, celery, leek), all cut into tiny pieces

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Instructions

1. Cut pockets into the meat close together so that it just sticks together. The more pockets, the more aromatic the roast will be. Brush the pockets well with mustard, pepper and salt, then fill with the two types of bacon, onions and cucumber - but leave some chunks for the sauce. Tie the roast together with kitchen twine so that little can fall out.
2. If bits stick out of the roast, it doesn`t matter, it gives it a good taste when seared.
3. Fry the meat really well all around, then fry the leftover bacon / cucumber / onion and the soup vegetables. I leave meat in the pot, just put it on top of the vegetables. Also briefly toast the tomato paste, add a little mustard and roast, sprinkle with paprika powder, stir and deglaze with the mulled wine just before burning. Bring to the boil once and fill up with water so far that the meat only looks out a little from the top. Put the Kejap Manis on top, put the stove / slow cooker (simmer) very small and let it simmer.
4. Let it simmer for 5 to 6 hours, only stirring occasionally, every 1 to 2 hours. In between, season the sauce to taste and add seasoning if necessary, it should be nice and strong.
5. I then just turn off the stove and let the meat cool in the sauce so I can cook it again the next day. And if the guests are late, great, the roast only gets better.
6. If you want, you can then take out the meat and puree the sauce with the magic wand. I leave it as it is because we all like the pieces and the vegetables are overcooked anyway.
7. I cut the meat in the kitchen and let it steep in the sauce for a moment. A few ingredients fall out because the kitchen thread is removed, but that doesn`t matter. The taste is in the meat. I only cut through every 2nd pocket, then the middle one remains filled.
8. We also eat red cabbage and spaetzle.
9. Tip:
10. To cut everything into small pieces, I use a crocodile. It`s a bowl with an insert made of lattice blades and a lid that you knock on with a swing and at the bottom small squares fall into the bowl. So I only need a few minutes for the snippet.

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