Rinderrouladen (German Beef Roulades)

Method

1. 1Lay the beef slices between two sheets of cling film and pound them to about 5 mm — thin and even. Thick slices never turn tender, however long you braise them.
2. 2Season with pepper and spread each slice with mustard right to the edges. Lay on the bacon, a scattering of finely sliced onion, and a quartered pickle at one short end.
3. 3Fold the two long sides inward first, then roll up tightly from the filled end and secure with kitchen string or two toothpicks. Folding the sides in is what keeps the filling inside during the braise.
4. 4Heat the oil in a heavy pot and brown the rolls hard on all sides, in batches so they aren't crowded. Take your time here: the dark fond left in the pot is the entire foundation of the sauce.
5. 5Remove the rolls and fry the remaining onion and diced carrot in the same pot until coloured, then stir in the tomato paste and cook for a minute. Pour in the red wine and scrape the base clean, letting it reduce by half.
6. 6Return the rolls, add the stock so they are about two-thirds submerged, cover, and braise on the lowest simmer for 90 minutes to 2 hours. It should barely bubble — a hard boil tightens the meat instead of softening it.
7. 7Lift out the rolls and keep them warm. Strain the sauce if you want it smooth, then thicken it with the flour whisked into a little cold water and simmer for 3 to 4 minutes. Remove the string and serve with the sauce poured over.