Rindsroulade

Indulge in a hearty German Rindsroulade, where tender beef flank is rolled with smoky bacon, zesty pickles, and aromatic garlic. Perfect for a cozy family dinner or a festive gathering, this dish is sure to impress.

• 800 g beef flank or top round
• 100 g bacon
• 1 large onion
• 2 cloves garlic
• 1 cup pickles
• 2 tbsp mustard
• 2 cups beef broth
• Salt and pepper to taste Ingredient 8

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Lay the beef slices flat and season them with salt and pepper. Spread a thin layer of mustard over each slice.

3. 3

   In a frying pan, sauté the diced bacon until crispy. Add the chopped onion and minced garlic, and cook until softened.

4. 4

   Place a spoonful of the bacon mixture and some pickle slices on each beef slice, then roll them tightly and secure with kitchen twine or toothpicks.

5. 5

   In a large oven-safe pot, heat some oil and brown the beef rolls on all sides. Once browned, pour in the beef broth.

6. 6

   Cover the pot and transfer it to the preheated oven. Cook for about 90 minutes, or until the meat is tender.

7. 7

   Remove the pot from the oven, let it rest briefly, then slice the rolls and serve with the broth poured over the top.