Cut the veal/bef into roughly 6"1.5" slices. Then use a meat mallet to pound them out untill they are about .25"-.5" thick. Seasom throughly with salt and pepper on both side then set in fridge/walkin to keep cool.
If we were smart chefs we would have had our mise done already....riiiiiight♡ If you dont, julienne onion and sauté untill lightly golden in color and set aside. Cut the pickels into long slender spears about .25" thick and also set aside.
Take out the veal/beef and smear with mustard, not a face mask smear but a light smear and make sure to cover one entire surface of each piece.
Place the pickels, bacon, onions on the meat horizontally to the direction you will be rolling it. Then start rolling, like a cigar, every few rolls make sure its pretty snug. Take the Roulade and tie it off at both ends with butchers twine ( make sure every few inches down the Roulade you have it tied as well or it all isgoing to be for nothing when you put it in the pan).
Place the tied roulade in a braiser, or some cooking vessel large enough to hold your roulades along with liquid to come just to the top. Add your stock,bay leaf, and parsley to the pan and bring to a boil.
After it comes to a boil take it down to simmer and cover it but only by 3/4. Let it go for about 3-4 hours checking on it every once and a while just to make sure braising liquid ( at the end of the cooking process you should end up with about 1.5-2" of liquid left in the pan, so as the cooking goes along add water as needed to make sure that its at lease 1/3 covered while cooking)
Take out of pan, rest for 5 mins and cut on a bias. While resting strain braising liquid and set aside. Place rounds on a platter and pour braising liquid on top.
*im still working on it, so if you would like to make suggestions feel free. I always love constructive criticism :)*