Rouladen (2024)

FAQs

What cut of meat is Rouladen made from? ›

Beef for Rouladen: Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide. Mustard: I've found really great German Mustard at Wold Market.

If using beef, you will need 8 large slices of top or bottom round beef. I buy 1½-2 lb. (750-1000g) beef and have the meat department slice it thinly (about ½” thick) as if for scallopini. Choose a piece of beef that doesn't have the silver strip of gristle running through it.

(As you know since you searched for it) Beef Rouladen is a traditional German dish made for special occasions, like Christmas or a wedding.

Deglaze with red wine and cook until the wine is almost gone, or au sec. Pour in the beef stock, season well with salt and pepper, and then add the beef rouladen back into the pan. Bake in the oven at 325 for about 90 minutes or until the beef is very tender.

: a slice of usually stuffed meat that is rolled, browned, and steamed or braised.

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

noun. roll [noun] a small piece of baked bread dough, used eg for sandwiches. a cheese roll. (Translation of Roulade from the PASSWORD German–English Dictionary © 2014 K Dictionaries Ltd)

To Freeze Rouladen

Simply prepare as directed, place in a single layer on a baking sheet, and freeze. Once frozen, transfer to a freezer bag or air-tight container. To enjoy from frozen, thaw in the refrigerator overnight and cook as directed in the recipe.

Interesting Rouladen Facts

Some of the interesting names are beef birds, olive birds, steak birds, bacon rolls, and stuffed rolls. These are filled with a variety of ingredients, such as vegetables, cheese, and other meats.

Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.

What wine to serve with rouladen? ›

Which wines pair well with beef rouladen? A full-bodied red wine like a South African Cabernet Sauvignon complements the rich flavors. Alternatively, a German Riesling offers a contrasting acidity that can enhance the experience.

Braciole is an Italian-style roulade, a rolled and stuffed meat. It is also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs.

The roast beef is part of the beef hind quarter. Its distinctly high, soft fat lid protects the meaty meat when roasting. Since, unlike entrecôte, it only consists of a single muscle strand, it is easy to cook.

Rolled Rib Roast is the same cut as the Standing Rib Roast but with its bones removed and the meat rolled and tied into a cylindrical shape. The Rib-Eye Roast is the boneless center cut of the rib section. Very well-marbled, tender and flavorful, it is the most desirable and the most expensive of the roasts.

But there is a different cut that is delicious and moreish when prepared correctly – the beef navel. >> RELATED CONTENT: HOW TO MAKE BACON USING BEEF NAVEL. In the United States, what we might call beef belly is also called a navel or a plate. In the UK, they call it navel end brisket.