Braised Beef Roulade With Creamed Cabbage Recipe

Name: Braised Beef Roulade With Creamed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None finely diced onions, plus 3 roughly chopped onions; 1 medium-large pickle, finely diced; 3 tbsp English, or other hot mustard; 2 tbsp breadcrumbs; 1 None beef round or sirloin roast, butterflied; 10-12 slices bacon; 5 tbsp sunflower oil; 2 cups red wine; 3 cups beef stock; 2 tbsp tomato paste; 1 None bay leaf; 3 None juniper berries; 1 head Savoy or Napa cabbage, trimmed and shredded; Pinch None ground nutmeg; 3/4 cup heavy cream; 3 tbsp cornstarch

Servings: persons

2 None finely diced onions, plus 3 roughly chopped onions
1 medium-large pickle, finely diced
3 tbsp English, or other hot mustard
2 tbsp breadcrumbs
1 None beef round or sirloin roast, butterflied
10-12 slices bacon
5 tbsp sunflower oil
2 cups red wine
3 cups beef stock
2 tbsp tomato paste
1 None bay leaf
3 None juniper berries
1 head Savoy or Napa cabbage, trimmed and shredded
Pinch None ground nutmeg
3/4 cup heavy cream
3 tbsp cornstarch

1
Mix diced onions with pickles, mustard, and breadcrumbs. Unroll the beef and season, then spread the mustard mixture over the surface, leaving a 3/4 inch margin around the outside. Lay the bacon all over the beef then roll up from one of the long sides of the beef and secure using kitchen twine.
2
Heat 2 tbsp oil in a Dutch oven set over high heat. Brown the meat for 7-8 mins, turning. Add the roughly chopped onions to the pan and saute for 1-2 min. Deglaze the pan with red wine then add the tomato paste, bay leaf and juniper berries. Cover and simmer for 2 hours 20-30 mins. Add water to the pan if the liquid evaporates too much.
3
In a large saucepan, heat 3 tbsp oil, then add the cabbage, cover and cook for 5-6 mins. Season, then add nutmeg, cream and 3/4 cup water. Cover and simmer gently for 25-30min, until tender.
4
Remove the beef from the pan and wrap in foil to rest for 5-10 mins. Pour the contents of the pan through a sieve into a saucepan and use the back of a spoon to force the softened vegetables through. Discard the solids. Add water to the liquid until it reaches 3 1/2 cups. Mix the cornstarch with 3 tbsp water until smooth then mix into the pan and simmer, stirring, until the sauce thickens. Unwrap the meat and slice then serve on a bed of creamed cabbage and drizzle with gravy. Serve.

1907

kcal

Calories

152

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 None finely diced onions, plus 3 roughly chopped onions, 1 medium-large pickle, finely diced, 3 tbsp English, or other hot mustard, 2 tbsp breadcrumbs, and more.

Yes, Braised Beef Roulade With Creamed Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Beef Roulade With Creamed Cabbage

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