German cuisine · Meat & Kebab

Beef Roulade with Herb Stuffing

Beef topside rolled with a parsley-herb stuffing, braised in the oven and served in a dark roasting gravy.

Ingredients · for 4 servings

• 1 kg beef topside (whole piece, cut flat)
• 2 bunches flat-leaf parsley
• 2 onions
• 3 cloves garlic
• 2 carrots
• 2 tbsp breadcrumbs
• 2 tbsp medium-hot mustard
• 400 ml strong beef stock
• 150 ml red wine
• 3 tbsp clarified butter
• 1 tbsp cornstarch
• Salt, pepper

Instructions

1. Spread the meat out flat, pound it evenly to about 1.5 cm thickness between plastic wrap, and season both sides with salt and pepper.
2. Chop the parsley very finely, mix with one finely diced onion, the crushed garlic and the breadcrumbs; spread the mustard over the meat and distribute the herb mixture on top.
3. Roll the meat up tightly from the narrow side, tie with kitchen twine at 3 cm intervals and season the outside with salt again.
4. Heat the clarified butter in a roasting pot and sear the roulade all over on high heat for 8–10 min. until a dark crust forms; add the second onion and the diced carrots and sauté for 5 min.
5. Deglaze with the red wine, let it reduce almost completely, pour in the stock and braise covered in the oven at 160°C for about 90 min., turning twice.
6. Remove the roast and let it rest for 10 min., strain the pan juices through a sieve, thicken with the cornstarch mixed in a little cold water, and serve the roulade cut into finger-thick slices with the sauce.