Rinderroulade (Braised Beef Roll) with Red Cabbage and Potato Dumplings

• 900 g Yukon Gold potato
• 80 g Butter
• 120 g Plain flour
• 900 g Beef top round roast
• 2 tbsp Mustard
• 120 g Bacon
• 90 g Sweet gherkin pickles
• 2 medium Yellow onion
• 250 ml Red wine
• 600 ml Beef stock
• 2 pieces Bay leaves
• 1 tsp Black peppercorns
• 800 g Red cabbage
• 2 tbsp Red wine vinegar

1. Peel the potatoes, cut into even chunks, and cook in a large pot of salted water for 18 to 22 minutes until very tender. Drain well, then return to the hot pot for 1 minute to steam-dry. Mash until smooth, then stir in 40 g of the butter and work in the plain flour to form a soft dough.
2. With lightly floured hands, shape the potato dough into 8 dumplings. Bring a wide pot of salted water to a bare simmer, then poach the dumplings for 12 to 15 minutes until they float and feel set. Lift out with a slotted spoon and keep warm.
3. Meanwhile, slice one onion thinly and cut the gherkins into long strips. Lay the beef out flat and spread with the mustard, then layer over the bacon, gherkins and sliced onion. Roll up tightly into one large roulade and secure well with kitchen string.
4. Heat 20 g of the butter in a Dutch oven over medium-high heat and brown the roulade all over, 6 to 8 minutes. Add the remaining onion (sliced), then cook for 3 to 4 minutes until softened. Pour in the red wine and bubble for 2 minutes, scraping up any browned bits.
5. Add the beef stock, bay leaves and black peppercorns, then bring to a gentle simmer. Cover and braise on low heat for 90 minutes, turning the roulade once or twice, until very tender. Transfer the roulade to a board and rest, loosely covered, for 10 minutes.
6. While the beef rests, shred the red cabbage and add it to a saucepan with the red wine vinegar and 20 g butter. Cover and cook over low heat for 20 to 25 minutes, stirring occasionally, until silky and tender. Season to taste with salt and pepper.
7. Strain the braising liquid back into the Dutch oven and simmer briskly for 8 to 12 minutes until glossy and lightly thickened. Whisk in the remaining 20 g butter to finish the gravy. Slice the roulade thickly and serve with the red cabbage, dumplings and gravy.

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