Step 1

Start by slicing the cornichons into thin strips. Peel the onions, half them, and slice them into thin stripes. Place each beef slice between two sheets of plastic. Now pound them with the flat side of the meat mallet or the bottom of a heavy saucepan. This will make them easier to roll up later.

Step 2

Season the meat on both sides with salt and pepper. Spread a teaspoon of mustard on each slice. Place a slice of bacon on top. Now alternatively add the cornichons and onion slices. Make sure you leave a 2 cm edge (if possible).

Step 3

Roll your beef roulade. First, fold the edges of the long side of your roulade. This will prevent the contents from falling out while cooking. Then roll it up for the short side. (If the cut of the meat is too narrow, then skip the step of folding the long side).

Step 4

Secure them with some kitchen yarn. I like to wrap mine like presents. (see image) Alternatively, you can secure them with toothpicks.

Step 5

If you are using an oven, preheat it now to 180°C/356°F fan-assisted heat.

Step 6

Heat up the oil and on a high heat sear the rouladen on all sides. This will release the roasting flavors. If you are making a lot of rouladen, fry them in small batches). Then remove from the pan.

Step 7

Peel the carrot and onion and roughly cube. Slice the leek into thin rings. Peel and finely slice the garlic.

Step 8

In the same pan that you fried the beef in, heat the additional tablespoon of oil. Fry the vegetables on medium heat for approximately 5 minutes. Add the tomato paste and fry for a further minute. Now deglaze the vegetables with the red wine. Boil until the liquid has reduced to half. Add the thyme and bay leaves and 2 tablespoons of cranberry sauce.

Step 9

Now place the rouladen back into the saucepan. Pour over the beef broth. The rouladen should just be covered with the liquid. Choose one of the following 3 options to cook your rouladen:

Step 10

Place in the oven and cook for approximately 90 minutes. Check every 30 minutes. Turn the roulade so each side will be cooked in the sauce. Top up the sauce each time with the either more wine or broth, if you find the sauce reduces too much.

Step 11

Cook the rouladen on a low to medium heat for approximatley 90 min Check every 30 minutes . Turn the roulade so it each side will be cooked in the sauce. Top up the sauce each time with the either more wine or broth, if you find the sauce reduces too much.

Step 12

Place the rouladen in your slow cooker (affiliate link) and add the lid. Cook it for 7-8 hours on low or 4 hours on high. Turn the roulade so that each side will be cooked in the sauce. Check that the rouladen are still submerged in liquid one in a while. If you need to top up with liquid, do not top up with the wine, as it is not hot enough to cook of the alcohol.

Step 13

Remove the bay leaves from the vegetables. With an immersion stick blend the vegetables to a thick sauce. Taste and add more cranberry sauce to sweeten. Those who find it a little too sweet can add a tablespoon of gherkin water from the cornichon jar. Season with salt and pepper.

Step 14

Serve warm, pour the sauce over the rolladen and serve with potato dumplings, spätzle, and German red cabbage. See main post for more inspiration.