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1
Roll the Rouladen
20 Mins
No heat
Season each pounded beef slice with salt and pepper and spread with mustard. Lay the bacon, pickle spear and diced onion along one short end, roll up firmly, tucking the sides in as you go, and tie each roll with two loops of string. Trim any loose string ends.
Place the filling along the short end, not the long one — the roll stays compact and cooks evenly.
Done when: Eight neat, firm rolls that hold their shape when picked up.
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2
Brown the Rolls
12 Mins
Medium-high heat, ~200°C (400°F)
Heat the oil in a heavy pot over medium-high heat. Brown the rolls on all sides, about 2 minutes per side, turning with tongs, until deep brown. Lift them out and set aside on a plate.
Do not crowd the pot — brown in two batches so the rolls sear instead of steaming.
Done when: Deep brown rolls with a crisp, caramelised surface.
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3
Build the Braising Liquid
8 Mins
Medium heat, ~175°C (350°F)
Lower the heat, add the sliced onion, carrot and celery to the pot and cook for 5 minutes until softened. Pour in the red wine and let it bubble for 1 minute, scraping up the browned bits from the bottom, then add the beef stock.
Scraping up the browned bits is where the gravy gets its flavour — do not skip it.
Done when: A fragrant, wine-dark liquid with the vegetables softening in it.
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4
Braise Until Tender
85 Mins
Gentle simmer, ~95°C (200°F)
Return the rolls to the pot, nestling them into the liquid. Cover and simmer very gently for 80 to 85 minutes, turning the rolls once halfway, until the beef is tender all the way through and the centre of a roll reads at least 63°C (145°F) on a food thermometer, well above the safe minimum for beef.
Keep the liquid at the barest simmer — hard boiling tightens the rolled beef and squeezes out the juices.
Done when: The rolls yield easily to a fork and the braising liquid has darkened and thickened slightly.
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5
Thicken the Gravy & Serve
15 Mins
Simmer, ~95°C (200°F)
Lift the rolls out and snip off the string. Strain the braising liquid into a saucepan, pressing the vegetables through the sieve. Whisk the flour with a little cold water to a smooth paste, whisk it into the liquid and simmer for 5 minutes until the gravy coats a spoon. Slice each roll in half on the diagonal, arrange two halves per plate and spoon the gravy over.
Mix the flour with cold water first — flour stirred straight into hot liquid makes lumps.
Done when: A glossy brown gravy and rolls that slice cleanly to show the spiral of bacon and pickle.
auto_awesome Finishing Touches & Plating
Serve two sliced rouladen per person with a generous spoonful of the red wine gravy, potato dumplings and braised red cabbage on the side.
Germany
3h 30m
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