Roulades de bœuf au dutch oven

Préparation

1. First, roughly dice the carrot, celery and four of the five onions. Cut the leek into rings and then put everything together in a large bowl. Finely dice another onion and stuff it into the roulades.

2. Coat the roulades with mustard, then season with smoked paprika, salt and pepper. Now place a slice of bacon on top and spread a few finely diced onions on top. Then twist the cucumber into the roulade. To do this, fold the long sides of the roulade inwards so that nothing can fall out later. The rolled up beef roulades are then secured with a toothpick.

3. In the meantime, preheat half a chimney starter with briquettes. Once the briquettes are glowing, place them under the Dutch Oven (here Petromax Dutch Oven ft6) and sear the beef roulades in clarified butter on all sides. Then remove the roulades from the Dutch Oven and set aside. Now sauté the vegetables and tomato purée well and deglaze with a dash of red wine.

4. Once the wine has reduced, red wine is added in small batches and reduced again. The beef stock is then added and the roulades are also put back into the cast-iron pot. The beef roulades are then braised with the lid closed for approx. 2.5 to 3 hours over a low heat with a maximum of 5 briquettes. Every now and then you should take a look into the pot to check whether there is still enough liquid in the Dutch oven. If too much liquid has boiled away, simply add some beef stock. Depending on which briquettes you use, you may need to heat them through again and add more.

5. After cooking for around 2.5 hours, remove the beef roulades from the casserole and set aside. Puree the stock in the pot using a hand blender, add the cream and then season with salt, pepper, nutmeg, allspice, paprika and a little sugar. The beef roulades are then returned to the pan and simmered for a further 20 minutes. The roulades can be served with potato dumplings and red cabbage, for example.