Beef Roulade with Cabbage and Dumplings
Ingredients
- For the beef
- 4 Beef roulade (about 180 grams or 6.3 ounces)
- salt
- freshly ground peppers
- 1 Tbsp yellow Mustard seed
- 1 Tbsp black Mustard seed
- 3 Pickled cucumbers
- 50 grams white Bacon
- 2 yellow onion
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 2 bay leaves
- 3 allspice
- 1 sprig rosemary
- 2 sprigs thyme
- 200 milliliters dry Red wine
- 500 milliliters Beef stock
- For the potatoes
- 400 grams starchy potatoes
- For the cabbage
- 750 grams Red cabbage
- 1 onion
- 2 tart Apple
- 50 grams butter
- 2 Tbsps sugar
- 3 Tbsps Vinegar
- 2 cloves
- 1 bay leaf
- 50 milliliters Red wine
- 2 Tbsps Red currant jelly
- For the dumplings
- 1 egg
- 150 grams Pastry flour
- Nutmeg
- 50 grams butter
- 20 grams Pastry flour
- 20 grams softened butter
Preparation steps
For the beef: Rinse beef, pat dry, spread and season with salt and pepper. Sprinkle with mustard seeds. Drain and julienne pickles. Cut bacon into strips. Peel and julienne onions. Top beef with pickles, bacon and onions. Roll up from long side and secure with kitchen twine. Heat oil in a roasting pan and sear roulades on all. Add tomato paste and spices and deglaze with red wine. Reduce almost completely and add stock. Season with salt and pepper and simmer covered over medium heat for 1-1 1/2 hours.
For the potatoes: Peel, rinse and boil potatoes in salted water for 25-30 minutes. Drain, evaporate and press through a ricer. Let cool completely.
For the cabbage: Rinse cabbage, remove stalk and slice.
Peel and mince onions and apples. Melt butter and sugar in a pan. Add onions and apples, then add cabbage and vinegar. Season with salt and spices. Pour in 250 ml (approximately 1 cup) of water and wine and simmer over medium heat for about 45 minutes, until soft. Add more liquid if necessary. Add jelly, as desired.
For the dumplings: Combine potatoes, egg and flour (dough should not stick to your hands) and season with salt, pepper and nutmeg. Shape dough into a long, 2 cm (approximately 3/4 inch) thick roll. Cut into 3 cm (approximately 1 1/5 inch) long segments. Add to a pot of boiling salted water and cook until dumplings float to the surface. Remove with a slotted spoon and drain. Melt butter in a pan and saute dumplings. Remove and keep warm.
Pour broth through a fine sieve and into a new pot. Bring to a boil and add flour butter (1:1 flour and softened butter) as desired. Remove and discard kitchen twine from roulades. Cut roulades in half and plate with cabbage and dumplings. Drizzle with pan sauce and serve.
