Beef roulades (Rinderrouladen) are a classic and delicious German dish that is a favorite for family dinners and special occasions. This dish consists of tender beef rolled up with flavorful ingredients, slowly braised to perfection in a rich and savory broth. It is one of those comforting meals that feel like a warm hug, perfect for a cozy night in or for impressing guests at a dinner party.
In this recipe, we’ll be using beef roulades that are stuffed with a hearty filling of bacon, ground meat, pickles, and onions. They are then browned and simmered in a savory broth made with wine and vegetables. The result is a deliciously tender and flavorful dish, with the meat soaking up all the rich flavors from the broth.
Ingredients:
- 200g of bacon or ham (thinly sliced)
- 4 tablespoons of mustard
- 2 medium to large onions
- 120g of carrots
- 120g of celery
- 1 teaspoon of peppercorns
- 1 bay leaf
- 4 large beef roulades
- 450g of mixed ground meat (beef and pork)
- 170g of pickles (preferably German-style)
- 2 cloves
- 3 allspice berries
- 2 tablespoons of tomato paste
- Salt and pepper to taste
- 500ml of broth (beef or vegetable)
- 120ml of red wine
- Oil for frying
- Thickener (optional, such as flour or cornstarch)
Preparation:
1. Prepare the Fillings: Start by chopping the pickles into small cubes. Then, slice one onion into fine rings. Season each beef roulade on both sides with salt and pepper. Spread a tablespoon of mustard on each roulade. This adds a tangy kick that complements the richness of the beef and other ingredients.
2. Stuff the Roulades: Lay the bacon slices, pickle cubes, and onion rings on top of each beef roulade. Then, evenly distribute the ground meat mixture (about 110g per roulade) onto each piece of beef. Roll up each roulade tightly and secure it with toothpicks or kitchen string to hold the filling in place.
3. Brown the Roulades: Heat some oil in a large roasting pan over medium-high heat. Once the oil is hot, place the roulades in the pan and brown them on all sides. This step helps to develop a nice sear on the meat, sealing in the flavors. While the roulades are browning, chop the remaining onion, carrots, and celery into small cubes.
4. Sauté the Vegetables: After removing the browned roulades from the pan, add the chopped vegetables (onion, carrots, celery) to the same pan. Sauté them for several minutes, until they start to soften and become slightly caramelized. This helps build the base flavor for the sauce.
5. Add the Spices: Once the vegetables are sautéed, add the tomato paste, cloves, allspice berries, peppercorns, and bay leaf. Stir everything together and let it cook for another couple of minutes. The spices will infuse the sauce with a deep, aromatic flavor. Don’t be concerned if the bottom of the pan gets a bit dark; this will add depth to the sauce.
6. Deglaze with Wine: Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this is where much of the flavor resides. Allow the wine to reduce slightly, which concentrates its flavors.
7. Add the Broth: Pour in the beef or vegetable broth and stir to combine. Let the mixture come to a simmer, then place the roulades back into the pan. The liquid should nearly cover the roulades. This ensures that the beef will cook slowly and absorb the flavors from the broth and vegetables.
8. Slowly Braise the Roulades: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pan and let the roulades braise for about 1 hour. After this time, open the lid slightly to let some steam escape, and let the roulades continue cooking for another hour. During this time, turn the roulades a couple of times to ensure they cook evenly and absorb all the flavors.
9. Finish the Sauce: Once the roulades are tender, remove them from the pan. Strain the sauce through a fine sieve to remove the vegetables and spices. Taste the sauce and adjust the seasoning with more salt and pepper if necessary. If you prefer a thicker sauce, you can add a bit of flour or cornstarch to thicken it up.
10. Serve: Return the roulades to the sauce and let them simmer for a few minutes to absorb the flavors. Serve your Rinderrouladen hot with a side of mashed potatoes, bread, or noodles to soak up the delicious sauce.
