Roulade layer roast

Yummy! Here is the recipe for the perfect roast for Christmas!

Roulade layer roast recipe for lunch brings hearty home-style cooking to the table

In this video you will not only learn how to prepare this hearty roulade layered roast, but also how to tie it, a recipe and instructions in one.

For this you need:

For the roast:

8 slices of roulade meat (beef, approx. 3 kg)
salt & pepper
5 EL Mustard
20 slices of bacon
7 medium-sized onions cut into rings
200 g of sliced ​​pickles

For the vegetables / sauce:

Oil for frying
200 g chopped carrots
150 g diced celery
150 g chopped red onions
150 g leek cut into rings
1 EL tomato paste
300 ml of red wine
1 liter of broth

That is how it goes:

Use 2 slices of roulade for each layer: place them next to each other so that they partially overlap. Salt and pepper them before you coat the surface with mustard. Depending on the size of the surface, put about 4 slices of bacon next to each other. Then cover the bacon with onions as evenly as possible and then with a layer of cucumber slices. Now fold the meat inwards first on the longer and then on the short sides. You should now have the meat in front of you in a rectangular shape.

Repeat the procedure four times. Stack one layer of meat on top of the other.
Now take a long piece of kitchen twine and tie it around the 5 stacked roulade layers. Start by tying a loop with the twine at one end of the roulade stack and tying a double knot at the top. For the method used in the video, you hold one of the now equally long pieces of yarn and wrap the other around the roast. For the next steps, it is important not to pull the string too tight, but only so that it holds the meat together well.
Fold about 2 cm to the other end of the roast and place the two ends on top of each other in the middle. Then you wrap the ends of the twine around the meat at regular intervals of about 2 cm. Every time they meet at the top, you cross them once, that is, you hit them over each other again.

When you have reached the other end of the roast, make a double knot there again. Now you wrap the whole thing again lengthways along the underside of the roast and lead the twine back to the starting point on the top.

Walk about 2 cm to the side and make a double knot there again. From there you work your way back to the end point: Wrap the yarn around all the rings one at a time. On the last ring you make a double knot again and wrap the yarn as usual along the underside to the point where you just started. Now put a third strip of thread on the long side, which is still empty, and proceed as above. Again tie a double knot on the last ring. The twine should now be stretched like a net around the top of the roast and the meat package should be well wrapped. It's best to look again in the video so that you can better imagine the result.

Next, fry the meat on both sides in hot fat and then remove it from the roaster.

You can use the same roasting pan for the vegetables: first heat oil in it and gradually add the carrots, celery, onions and leeks. Then add the tomato paste and mix it thoroughly with the other ingredients. Extinguish everything with the red wine, stir well and let everything simmer for a while. Finally, pour in the broth, boil the sauce a little and put the meat back in the roaster.

The whole thing comes with the covered roast in the oven at 160 ° C for about 2,5 hours. Occasionally turn the meat while it is roasting.

After the factory has left the oven, you pass the sauce through a sieve and bind it a little. You then pour this over the roast and the feast is ready.