Beef Rouladen / Rinderrouladen

Serving Size, Ingredients and Equipment:

Serves 4 as part of a full meal with side dishes such as mashed potatoes and sauerkraut.

Time required: 2,5 hours

Make this one day ahead of time and reheat them submerged in their own gravy, adding a little water if needed. Reheating in liquid will lend a typical „boiled-meat“ texture also found in other German dishes such as Tafelspitz and Sauerbraten. This dish is all about achieving a certain rich-flavored texture on the plate that combines with the other side dishes.

Equipment: butcher`s twine

- 8 thin slices of beef round (bottom round), ideally around 7 inches long, 5 inches wide and 1/4 inch thick

- 4 medium-sized dill pickle spears

- 8 slices of breakfast bacon (or more if slices are small)

- 1 medium white onion, sliced into long, paper-thin slivers

- 4 tbsp medium Dijon mustard

- 2 tbsp clarified butter (ghee)

- salt and pepper

- 2 carrots, minced

- 1 celery stalk, minced

- 1 cup red wine

- 1 tbsp tomato paste

- 2 cups beef stock

- 1 bay leaf

Cooking Instructions and Methods:

- Spread the thin slices of meat onto your working surface and brush a layer of mustard onto each

- Sprinkle generously with salt and pepper

- Add a slice or slices of bacon to each piece of meat

- Place onion slices and pickle in the center of each meat slice, not far from one of the ends

- Fold the sides of the slices over the pickle and onions, then roll and secure with buther`s twine. The contents should be contained as much as possible so they do not escape.

- On medium-high heat, add ghee to a pan and sear the Rouladen on all sides and ends. For best results, make sure there is plenty of space in the pan and sear in batches.

- Set the Rouladen aside and add the following to the pan drippings: any leftover onion, two minced carrots, one minced celery stalk and the tablespoon of tomato paste. Ocassionally stir until browned, then deglaze with a little wine. Repeat this process three times. Add any remaining wine at the end.

- Add the 2 cups of beef stock and bring to a boil. Turn the heat down to low (level 1), add the Rouladen to the liquid and cover.

- Cook for 6 hours.

- Remove the Rouladen from the liquid. It is important to let the sauce cook, so finish preparing the gravy the following day: in a separate sauce pan, prepare a roux to your desired level of browned. Whisk in the cold gravy liquid and bring to a boil to thicken.