BEEF ROULADE - Holy Grail of german cooking

Here comes the Holy Grail of german cooking beef roulade “Rinderroulade”. This rustic braised dish was/is a classic every sunday in Germany. My version is classic, I only left out gherkins and instead of onion slices I used the green of spring onions for the stuffing.


Ingredients
4 thinly sliced beef (Topside Beef or Silverside)
100g bacon
green of spring onions
mustard
4 carrots
roast vegetables (leek, carrot, celery, parsley)
1/2 bottle red wine
500ml beef broth

optional: gherkins/cornichons

Preparation
http://www.berlinkitchen.com/berlinkitchen/Slideshow_Roulade.html

And now the teaser: there is no German wine that goes really well with Rindsroulade. Any dissent?

That´s the reason why we invented german beer!

I love rouladen and end up getting it almost every time I go to a German restaurant. How could you leave out the pickles? That makes the dish what is IMO.

But it’s great with mature Barolo

No pickles at home, uups!

OR Bordeaux

P.S. Beef Roulade is MADE IN GERMANY