Dutch Oven Roulades with Spätzle and Carrots

➊ Fill a chimney starter with barbecue briquettes and light it.
Flatten the roulades with a meat mallet, season with salt and pepper and spread with mustard. Cover each roulade with 2 strips of bacon and gherkin slices, then roll up. Fold in the sides a little so that none of the filling can slip out. Then secure with roulade pins.

➋ Cut the vegetables into small cubes – put 4 carrots aside for the vegetable side dish.

➌ Place 10 to 12 barbecue briquettes in the grill or on the fire pit under a Dutch oven and heat the pot. Add clarified butter, fry the roulades all over and then remove. Now add the vegetables (except for the vegetable side dish) and fry them too. As soon as everything has turned a golden brown color, add the tomato paste and fry it too.

➍ Then deglaze with half of the red wine and let it simmer. Add the remaining red wine and reduce again. Then pour in 1 litre of beef stock and add the roulades. Close the lid and cover with approx. 10 barbecue briquettes.

➎ Let it simmer for 2 ½ to 3 hours, checking the liquid from time to time - add more stock if necessary. As soon as the roulades are finished simmering, remove some of the stock and set aside. Depending on your taste, either puree the remaining stock with the vegetables or pour it through a fine sieve and serve immediately. If you like, add a dash of butter to the sauce. Keep warm together with the roulades.

➏ Place the Dutch oven back on the briquettes, use new briquettes if necessary. Put a little clarified butter in the pot and add the diced carrots. Sprinkle with a little brown sugar and allow to take on a little color while stirring. Deglaze with the reserved stock and allow it to simmer slightly.