Oven-Braised Rouladen with Juniper Red Wine Jus

Method

1. Pound the beef between sheets of cling film to an even 5 mm, about 20 × 12 cm. Season one side with salt and pepper and spread thinly with mustard.

   Add in this stepThin topside beef slices (about 160 g each) 2Coarse sea salt 0.6 tspFreshly ground black pepper 2 pinchGerman medium-hot mustard 3 tsp

2. Heat the oven to 160 °C. Finely chop half the onion. Heat part of the oil in a heavy 22 cm ovenproof casserole on medium heat and cook the onion for 4 min, until pale golden, then tip onto a plate to cool. Sautéed onion is sweeter than raw and won't stay crunchy in the roll.

   Add in this stepVegetable oil ½ tbspOnion ½

   medium heat

3. Lay the bacon over the beef, scatter with the cooled onion and parsley and put the quartered pickles at one short end. Fold in the sides by 2 cm, roll up tightly and tie with kitchen string at both ends and in the middle. String keeps the rolls neater than toothpicks.

   Add in this stepThin smoked bacon rashers 4Small dill pickles (gherkins) 2Flat-leaf parsley, chopped 6 g

4. Add the rest of the oil to the same casserole, heat on medium-high heat and brown the rolls for 7 min, turning, until deep brown on every side. If a roll sticks to the pan, it isn't ready to turn yet, so wait. Lift them out.

   Add in this stepVegetable oil 1 tbsp

   medium-high heat

5. Add the rest of the onion, the carrot and celeriac, cut into 1 cm pieces, and cook on medium heat for 6 min, until the edges are dark brown. Stir in the tomato paste for 1 minute, then turn up to medium-high heat and add the wine in two additions, reducing it for 6 min until syrupy. Reducing the wine well gives the sauce depth without harshness.

   Add in this stepOnion ½Carrot 100 gCeleriac (or celery) 60 gTomato paste 1 tbspFull-bodied dry red wine 250 ml

   medium heat→medium-high heat

6. Add the stock, bay, thyme and juniper and return the rolls. Bring to a simmer, cover and braise in the oven at 160 °C (oven) for 1 h 30 min, turning the rolls once and topping up with a little water if the liquid drops below halfway. They are done when a skewer goes in with no resistance.

   Add in this stepBeef stock 300 mlBay leaves 1Fresh thyme sprigs 2Juniper berries, lightly crushed with a knife 3

   oven

7. Lift out the rolls and cover with foil. Strain the sauce through a fine sieve, pressing hard on the vegetables, then boil it in a small pan on high heat for 5 min, until it coats the back of a spoon. Take it off the heat and swirl in the cold butter a few pieces at a time until glossy, then season with salt. Don't boil it again once the butter is in, or it will split.

   Add in this stepCold unsalted butter, diced 15 gCoarse sea salt ⅛ tsp

   high heat

8. Snip off the string and cut the rolls on the diagonal into 2 cm slices to show the spiral. Spoon over plenty of jus and serve with mashed potato or spätzle and buttered red cabbage.