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Rinderrouladen
Rinderrouladen: German beef rolls with mustard, bacon, onion and gherkin, braised in a dark gravy
Rinderrouladen are the Sunday and holiday roast of Germany, made by grandmothers from the Rhineland to Saxony and served at Christmas with red cabbage and potato dumplings. Thin slices of beef are spread with mustard and rolled round smoked bacon (pork), onion and gherkin, then browned and braised for two hours in red wine and stock until tender, giving a deep, glossy gravy. For an alcohol-free version use extra stock with a tablespoon of red wine vinegar. The usual mistake is rolls that unravel in the pot; tie them firmly or pin with two cocktail sticks. Slow-cooker: after browning, cook on low for 7 hours, then thicken the sauce in a pan. Chef's tip: ask the butcher for topside sliced 5 mm thick and beat it a little thinner, so it rolls easily without tearing.
- Total time
- 165 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the rolls
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp medium-hot mustard
- 8 rashers smoked streaky bacon
- 2 onions1 cut in thin wedges, 1 chopped
- 4 pickled gherkinscut in strips
For the braise
- 2 tbsp vegetable oil
- 1 carrotdiced
- 3 ½ oz celeriacdiced
- 1 tbsp tomato purée
- 1 cup dry red wineor more stock plus 1 tbsp red wine vinegar
- 2 cups beef stock
- 1 tbsp cornflourmixed with 2 tbsp cold water
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Method
0/8 doneStep 1: Lay the 4 thin slices of beef topside (about 180 g each) slices flat between cling film and beat them to about 3 mm. Season with 1 tsp salt and ½ tsp black pepper and spread each with a tablespoon of 4 tbsp medium-hot mustard.
5 minStep 2: Lay 2 rashers of 8 rashers smoked streaky bacon on each slice, then wedges from half the 2 onions and strips of 4 pickled gherkins at the short end. Roll up tightly, tucking in the sides, and tie with kitchen string or pin with cocktail sticks.
10 minStep 3: Heat the 2 tbsp vegetable oil in a heavy casserole over a medium-high heat and brown the rolls on all sides for 8–10 minutes until dark brown. Lift out.
10 minStep 4: Add the chopped rest of the onion, the 1 carrot and 3 ½ oz celeriac and fry for 5 minutes. Stir in the 1 tbsp tomato purée for 1 minute until it darkens.
6 minStep 5: Pour in the 1 cup dry red wine and boil for 2 minutes, scraping the pot. Add the 2 cups beef stock and 2 bay leaves and return the rolls.
3 minStep 6: Cover and simmer gently for 1¾ hours, turning the rolls halfway. They are ready when a skewer goes in with no resistance.
105 minStep 7: Lift out the rolls and remove the string. Strain the sauce or blend it smooth, bring it back to the boil and stir in the 1 tbsp cornflour mix; cook for 1 minute until glossy.
4 minStep 8: Return the rolls to the sauce and serve with red cabbage and potatoes or dumplings.
2 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 50 g
- Carbs
- 11 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rinderrouladen take?
- About 165 minutes in total: 30 minutes to prepare and 135 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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