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Rinderrouladen

Serves 4 to 6 Entree meat

Rinderrouladen

Rinderrouladen finds its place on the German Sunday table, a cherished classic served with the same warmth and care across generations. This dish is simplicity at its finest, relying on the honest flavors of beef, mustard, and bacon, with the occasional pickle and onion tucked inside. The use of butter or clarified butter is as natural as the air, and each seasoning choice is made with instinctive ease. There's no rush here; it's about taking the time to enjoy the process and the meal itself.

Expect a symphony of flavors and textures: the tender beef enveloping a smoky, tangy filling, further enriched by a rich sauce of red wine and beef broth. The result is savory and slightly briny, with the pickles offering a delightful contrast. Rinderrouladen should be savored slowly, allowing each bite to reveal its layers of taste. It’s a dish that invites seconds and encourages hearty satisfaction, embodying the essence of home-cooked comfort.

Ingredients

  • 4thin beef roulade slices
  • 4 tbspGerman mustard
  • 4 slicessmoked bacon
  • 2pickles — quartered lengthwise
  • 1onion — finely chopped
  • 200 mlbeef broth
  • 100 mldry red wine
  • 2 tbspclarified butter
  • 1 tbsptomato paste
  • to tastefine sea salt and black pepper

Method

  1. Lay each of the 4 thin beef roulade slices flat on a clean surface. Spread 1 tablespoon of German mustard evenly over each slice, ensuring the entire surface is covered. Place 1 slice of smoked bacon lengthwise on top of the mustard. Cut the 2 pickles into quarters lengthwise and place one quarter at one end of each beef slice. Finely chop the onion and sprinkle a small amount over the pickles, reserving the rest for later. Carefully roll each beef slice tightly around the filling, starting from the end with the pickle, and secure with kitchen twine or toothpicks.
  2. In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of clarified butter over medium-high heat. Once the butter is hot and shimmering, add the beef rolls, ensuring they are not overcrowded. Brown the Rouladen on all sides, turning them gently with tongs to achieve an even, deep brown color. This step is crucial for developing flavor, so take your time to get a good sear.
  3. Once the Rouladen are browned, reduce the heat to medium and pour in 100 ml of dry red wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom, which will add depth to the sauce. Add 200 ml of beef broth to the pan, ensuring the Rouladen are at least halfway submerged in liquid.
  4. Stir in 1 tablespoon of tomato paste to the liquid, which will enrich the sauce and give it a thicker consistency. Cover the pan with a tight-fitting lid and reduce the heat to low. Allow the Rouladen to braise gently for about 1.5 to 2 hours, or until the beef is tender and easily pierced with a fork. The sauce should be rich and slightly thickened.
  5. Once the Rouladen are tender, carefully remove them from the pan and set aside. Remove the kitchen twine or toothpicks from each roll. Taste the sauce and adjust seasoning with fine sea salt and black pepper as needed. Serve the Rouladen hot, accompanied by traditional Rotkohl (red cabbage) and Kartoffelknödel (potato dumplings) for a complete German meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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