Braised Beef Roulade With Creamed Cabbage - cooking recipe

Ingredients

2 None finely diced onions, plus 3 roughly chopped onions
1 medium-large pickle, finely diced
3 tbsp English, or other hot mustard
2 tbsp breadcrumbs
1 None beef round or sirloin roast, butterflied
10-12 slices bacon
5 tbsp sunflower oil
2 cups red wine
3 cups beef stock
2 tbsp tomato paste
1 None bay leaf
3 None juniper berries
1 head Savoy or Napa cabbage, trimmed and shredded
Pinch None ground nutmeg
3/4 cup heavy cream
3 tbsp cornstarch

Preparation

Mix diced onions with pickles, mustard, and breadcrumbs. Unroll the beef and season, then spread the mustard mixture over the surface, leaving a 3/4 inch margin around the outside. Lay the bacon all over the beef then roll up from one of the long sides of the beef and secure using kitchen twine.
Heat 2 tbsp oil in a Dutch oven set over high heat. Brown the meat for 7-8 mins, turning. Add the roughly chopped onions to the pan and saute for 1-2 min. Deglaze the pan with red wine then add the tomato paste, bay leaf and juniper berries. Cover and simmer for 2 hours 20-30 mins. Add water to the pan if the liquid evaporates too much.
In a large saucepan, heat 3 tbsp oil, then add the cabbage, cover and cook for 5-6 mins. Season, then add nutmeg, cream and 3/4 cup water. Cover and simmer gently for 25-30min, until tender.
Remove the beef from the pan and wrap in foil to rest for 5-10 mins. Pour the contents of the pan through a sieve into a saucepan and use the back of a spoon to force the softened vegetables through. Discard the solids. Add water to the liquid until it reaches 3 1/2 cups. Mix the cornstarch with 3 tbsp water until smooth then mix into the pan and simmer, stirring, until the sauce thickens. Unwrap the meat and slice then serve on a bed of creamed cabbage and drizzle with gravy. Serve.