Jessica Kuerten serves her Beef Rouladen with boiled potatoes and red cabbage.
Ingredients
- 6 oz very, very thin beef (steaks, flank steak or silverside) (x4)
- 2 tblsp strong yellow mustard
- 12 cornichons (thinly sliced lengthwise)
- 1 onion (peeled and very thinly sliced)
- 6 strips bacon
- 110 ml red wine
- 325 ml beef stock
- 1 bay leaf
- for the cabbage:
- 1 medium red cabbage (quartered, cored and sliced)
- 2 red onions (peeled and sliced)
- 2 bramley apples (peeled, cored and grated)
- 1 tsp ground cinnamon
- 25 g demerara sugar
- 3 tblsp red wine vinegar
- salt and freshly ground black pepper
Method
- Pre-heat the oven to 150ºC/Gas 3.
- Lay a slice of meat on a flat surface and brush generously with the mustard. Place a slice of bacon on top and sprinkle evenly with 2 sliced cornichons. Put some onions slices on top and season with salt and black pepper.
- Roll the meat up tightly and secure with a skewer. Repeat this process with for the other 5 rolls, then sear each in oil over a high heat. Place the seared rolls in a baking tray that’s just big enough to hold the six rouladen.
- Then pour the wine and stock over the beef and add the bay leaf and slowly cook in the oven for 3-4 hours until the meat is tender.
- Make the red cabbage by putting the cabbage, red onions, apples, cinnamon, sugar in a pot over a medium heat. Pour in the red wine vinegar and season well. Bring to the boil and then reduce the heat and simmer for 60-80 minutes, stirring occasionally.
- Slice the meat in half diagonally and serve with some boiled potatoes and red cabbage and drizzle with some reduced meat juices.
