Beef Roulade with Red Cabbage and Boiled Potatoes | Redefine Meat

Ingredients

• Redefine Beef Flank (2⅔ cups) (600g), defrosted
• 1 cup Shallots (120g)
• 4 tbsp Dijon Mustard (60g)
• 4 Gherkins (approx. 100g)
• 1 tbsp Rapeseed Oil
• 2 cups Carrots, chopped (300g)
• 2 cups Onions, chopped (300g)
• 1½ cups Celery, chopped (300g)
• 1 cup Parsnips, chopped (150g)
• 1½ cups Cremini Mushrooms, sliced (250g)
• 3 cups Red Wine (750ml)
• ½ tsp Nutmeg (1g)
• 6 cups Vegetable Stock (1500g)
• 3 Sprigs of Fresh Thyme
• 3½ tbsp Butter (50g)
• 2 tbsp Corn Starch (10 g)
• 1/5 cup Cold Water (50 ml)
• 1 tbsp Chopped Parsley for Garnish