Preparation
Score meat lengthwise to form a double-sized slice of meat. Press the unfolded slice of meat flat. Peel and crush garlic clove and mix with vinegar and thyme. Place meat slice in a large baking dish and drizzle with vinegar mixture. Clean and rinse carrots and cook in salted water for 20 minutes. Peel onion, cut into rings. Select spinach, rinse and drain. Peel eggs and cut into eighths. Remove meat slice from marinade, dry. Evenly distribute carrots, spinach, egg quarters and onion rings on meat, sprinkle everything together with parsley, salt and paprika and roll up meat into a large roulade. Tie like a rolled roast with spaghetti. Fry in heated oil and cook in heated oven at 200 °C for 60 minutes. After 15 min. pour beef broth, cover the roast. Leave the roulade in the oven for 10 minutes before cutting. Remove the strings and cut the meat into slices, bring to the table with the sauce.
Our tip: Use the young, tender spinach from the farmers’ market!
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