Here come the most classic and most famous german dish “Beef Roulade”. German Roulades are thin slices of beef rolled with sour pickle and mustard, onion and bacon. Browned, then braised with red wine and beef broth/water in a dutch oven.
Ingredients
3 thinly sliced beef (brisket/flank steak)
6 slices bacon
6 gherkins/cornichons
bunch spring onions or 1-2 onion
3 tsp mustard
4-6 carrots
roast vegetables “mirepoix” (leek, carrot, celery, parsley root, flat parsley)
1/2 bottle red wine
300-400ml beef broth or water
Preparation
- Roll out one slice of beef and add salt&pepper
2. Add mustard
3. Add bacon
4. Add 1-2 cornichons halved or sliced in thin layers with slices of onion or the green of 2 spring onions
5. Roll up from the filled end and tie with string (tie like you are wrapping a present )
6. Or use a toothpick
7. Sautée the meat in oil on both sides. Use a Dutch oven or a big sauteuse like me.
8. Remove the meat from the pan. Add mirepoix/roast vegetables and sauté for 3min.
9. Add some red wine and reduce it. Then add more red wine
10. Add the meat.
11. Add beef broth/water. The meat shouldn´t totally covered in liquid. Also add some carrots for a side dish. Let it braise for 2h on low heat with lid or in the oven.
12. Voilà…….
Save water, drink wine
Martin
![[highfive.gif]](/uploads/db3686/original/2X/d/db21b9263a9105e51f6f8b11e61dd4de095611f9.gif "highfive"){kind=small}