Summary

Ingredients

• 6 large beef roulade (s)
• 12 slices bacon, mixed
• 6 teaspoons mustard, medium hot
• Black pepper from the mill
• Sea salt, from the mill
• 270 g shallot (s), small
• 550 g carrot (s)
• 850 g apples, slihtly sour
• 1 lemon (s), add the juice from it
• 16 stems lemon thyme
• 120 g celeriac
• 1 bunch parsley
• 1 leek
• 5 tablespoon oil
• 3 tablespoon tomato paste
• Flour
• 1 liter apple cider, (Irish cider)
• 1 liter beef stock
• 3 bay leaves
• 7 juniper berries
• 30 g butter
• 2 tablespoon sugar
• 0.5 ½ potato (s), grated

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Instructions

1. Take the meat out of the refrigerator one hour before cooking.
2. Wash the roulades, pat dry and flatten them between cling film. Salt and pepper both sides, then coat one side thinly with mustard.
3. Finely dice 60 g of the shallots. Peel and roughly grate 400 g of the carrots. Peel, core and roughly grate 500 g of the apples. Defoliate the thyme sprigs. Now put the shallots, carrots, apples and the thyme in a bowl, stir well, pour over the lemon juice, stir again.
4. I make the roulades in the wood oven. Cheer this on. If you use the electric oven, preheat it to 180 °.
5. Place two slices of bacon on each of the roulades. Now squeeze out the carrot and apple mixture well and distribute it evenly over the roulades. Gently fold in the sides of the roulades (so the filling doesn`t fall out) and roll. Then close with two roulade needles.
6. Now roughly dice the remaining carrots and celery. Cut the leek into thick slices. Roughly hook the parsley (including the stems).
7. Now heat a large roasting pan on the stove, add the oil and, when it is hot, fry the roulades on all sides. For me, they always have a good tan all around. Take out the roulades and add the carrots, celery, leek and parsley and stir-fry them vigorously. Then add the tomato paste and roast for another minute. Then dust the whole thing with flour and let it roast for a minute. Stir constantly.
8. Now deglaze with half of the cider and the beef stock. It may be that the liquid is too much for your roaster and that`s why. can also be refilled later. Add the juniper berries and bay leaves. Add the roulades and the lid and put them in the oven. Turn the roulades every 20 minutes. Leave in the oven for about 1.5-2 hours. The cooking time depends on the size and quality of the meat. The roulades should be so well done that they practically disintegrate. Pour in more liquid if necessary.
9. In the meantime, you can caramelize the butter with the sugar in a small saucepan. Deglaze with the rest of the cider. Peel the remaining shallots and add whole and cook covered for approx. 10 minutes. Take the shallots out again and set aside. Now reduce the brew to a good half.
10. In the meantime, peel and core the remaining apples and cut into approx. 1 cm wide wedges. Put it in the stock and let it cook for 4 minutes over a low heat. Put the pot aside.
11. Now you take out the roulades (the meat should almost crumble!) And place them warm in the oven on a plate covered with aluminum foil.
12. Strain the sauce from the roaster through a sieve into another saucepan and let it boil down for about 5 minutes. Then add the apple and shallot stock. If the consistency of the sauce is too low for you, then rub half a potato into the sauce (the grater should be so fine that it creates a paste when you grate it). Season the sauce with salt and pepper.
13. I had potatoes and glazed Brussels sprouts as a side dish. But of course there are many other variations that go with it.