BEEF ROULADEN

Epicurean Exploits - Food and Recipes
1

Here comes the mother of all german dishes, beef rouladen Rinderrouladen. We have a special cut for this dish, topside beef. Perfect for this cold autumn weather, as it braises 2h in the oven.

http://www.wineberserkers.com/content/?p=3849

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ENJOY
Martin

2

P.S. No surprise, taste much better on Day 2.

3

Thanks Martin. My family has a tradition of doing a simpler version of this. Gonna try some of the additional things you do in your recipe next time. We usually do spätzle and croutons to accompany. Just mix however many eggs with enough flour to form a thick paste-like batter and spoon into salted boiling water. Sautee cubed bread with butter and garlic. Works awesome with the gravy from the rouladen. Cheers!

4

Dustin,

I strongly recommend to re-cook this version of Rinderrouladen, here we have the classic version. Only the amount of red wine is a modern adaption. Taste really best on Day 2 re-heated, as the meat is then such mellow.

Cheers