Beef Roll

Description

The beef roulade has its roots in the home cooking of the 18th and 19th centuries, when rolled braised dishes appeared in German-language cookbooks as “Fleischvogel” or “Rindsvogerl”—smaller versions are still known…

1. 1

   Place 4 beef roulades from the top round (each about 180 g, about 0.5 cm thick) between two sheets of plastic wrap and pound them evenly to a thickness of 3–4 mm using a meat tenderizer or the bottom of a heavy skillet. Season both sides with salt and pepper.

   ⏱️ approx. 10 min

   💡 Tip: When tenderizing, work from the center outward—this ensures the roulade is evenly thin without tearing. The top round is the classic choice, but you can also use the chuck or a thin cut of loin.

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2. 2

   Spread a total of 2 tablespoons of medium-hot Dijon mustard on the side of each roulade that will face inward. Peel 2 medium onions (about 200 g) and cut them into thin strips; quarter 4 pickles lengthwise; set aside 4 slices of streaky bacon.

   ⏱️ approx. 8 min

   💡 Tip: If you prefer a stronger flavor, you can add a teaspoon of spicy Löwensenf mustard. Important: apply the mustard sparingly, otherwise it will overpower the sauce.

3. 3

   Place a slice of bacon on each roulade, then arrange some of the onion strips and a quartered gherkin along the shorter edge. Fold the long sides in slightly, then roll up tightly, starting from the filled edge. Tie it all the way around with kitchen twine or secure it with 2–3 roulade skewers.

   ⏱️ approx. 12 min

   💡 Tip: If you don't have any string on hand, you can also use toothpicks—but be sure to count them before serving and remove any that are left.

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4. 4

   Heat 3 tablespoons of vegetable oil in a heavy Dutch oven or roasting pan until very hot. Sear the roulades on all sides for 6–8 minutes, until they develop a deep brown crust. Remove them from the pan and set aside.

   ⏱️ approx. 10 min

   💡 Tip: Don't overcrowd the pan—if you have more than four roulades, it's better to cook them in two batches; otherwise, the temperature will drop and the meat will boil instead of browning.

5. 5

   In the same pot, sauté 1 coarsely diced onion, 1 carrot, and 1/4 celery root (about 250 g total), along with the leftover bacon and cucumber, over high heat for 5 minutes. Add 1 tablespoon of tomato paste and continue sautéing for another 2 minutes, until the mixture turns golden brown and smells fragrant.

   ⏱️ approx. 7 min

   💡 Tip: Toasting the tomato paste (sucre) reduces the acidity and gives the sauce a rich color and depth of umami.

6. 6

   Deglaze with 500 ml of dry red wine (Pinot Noir or Dornfelder) and reduce the liquid by about two-thirds. Then add 500 ml of rich beef broth, 2 bay leaves, 4 allspice berries, and 6 black peppercorns. Return the roulades to the pot—the liquid should cover them by about two-thirds.

   ⏱️ approx. 8 min

   💡 Tip: If you don't want to use red wine, replace it with extra broth plus 2 tablespoons of red wine vinegar for acidity.

7. 7

   Cover and braise in a preheated oven at 160 degrees (top and bottom heat) or on the lowest heat setting on the stove for 90 to 120 minutes. Turn the roulades once halfway through the cooking time. They are done when a fork can be inserted without resistance.

   ⏱️ approx. 105 min

   💡 Tip: The sauce should not be boiling vigorously—it should just simmer gently, otherwise the roulades will dry out and fall apart when served.

8. 8

   Carefully remove the roulades from the sauce, keep them warm, and remove any string or skewers. Strain the sauce through a fine-mesh sieve into a smaller saucepan, squeezing the vegetables well. If necessary, reduce the sauce to the desired consistency.

   ⏱️ approx. 8 min

   💡 Tip: If you prefer a thicker consistency, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the boiling sauce.

9. 9

   Remove the sauce from the heat and gradually whisk in 60 g of ice-cold butter, cut into cubes (monter au beurre). Make sure the sauce doesn’t boil, or the butter will separate. Season to taste with salt, pepper, and a splash of red wine vinegar.

   ⏱️ approx. 5 min

   💡 Tip: The butter gives the sauce a glossy sheen and a silky texture. Alternatively, you can stir in 2 tablespoons of beurre manié.

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10. 10

    Arrange the roulades on preheated plates, pour the sauce generously over them, and serve with potato dumplings, red cabbage, and a dollop of cranberries if desired.

    ⏱️ approx. 5 min

    💡 Tip: Leftovers often taste even better the next day—the sauce has time to soak in overnight. The roulades will keep in the refrigerator for 2–3 days and reheat well.