Beef Rouladen With Brunoise Vegetables And Red Wine Food

TRADITIONAL BEEF ROULADEN

Steps:

• Preheat the oven to 375 degrees F.
• Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
• On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
• Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
• Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
• Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.

CHEF JOHN'S BEEF ROULADEN

Steps:

• Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
• Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
• Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
• Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
• Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Flatten the beef round with a cleaver, or meat pounder, to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly.
• Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butcher's string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place.
• In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme.
• Bring this mixture to a boil, add the beef, and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees F. The chicken must read 165-degrees F or you risk the chance of possible bacteria. If too much of the liquid evaporates, add a little more chicken stock.
• Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley.

ROULADEN

Steps:

• Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
• Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
• Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
• Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.

BEEF ROULADES WITH VEGETABLES

Steps:

• Wipe beef with damp paper towels.
• If meat is thicker than 1/8 inch, flatten with side of meat cleaver or wooden mallet.
• Sprinkle beef slices lightly with salt and pepper.
• On a sheet of waxed paper, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper.
• MAKE FILLING: In 2 Tablespoons hot butter in small skillet, sauté chopped onion until golden—about 5 minutes.
• Remove from heat; add 2 cups parsley and the capers.
• Mix well.
• On each slice of meat, on the wide end, place a half slice bacon and 1/4 cup filling.
• Fold over 1/2 inch on narrow sides.
• Roll up from wide end.
• Tie with twine.
• Roll in seasoned flour; reserve leftover flour.
• In 6-quart Dutch oven, heat Oil and Butter.
• Brown roulades, a few at a time, on all side—1/2 hour in all.
• Remove roulades as browned.
• Add whole onions to Dutch oven; brown on all sides.
• Remove.
• Add roulades, beef broth, 1 cup red wine, the sherry and bay leaves.
• Bring to boiling; reduce heat; simmer, covered, 1 hour.
• Add onions and carrots, and simmer 1/2 hour, or until tender.
• With slotted spoon, lift out roulades; place on tray.
• Remove twine.
• In a small bowl, mix reserved seasoned flour and 1/2 cup wine, stirring until smooth.
• Stir into liquid in Dutch oven.
• Bring to a boil; reduce heat, simmer, stirring, until thickened and smooth.
• Replace roulades in Dutch oven.
• If not serving at once, cool, then refrigerate, covered.
• TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through.
• If sauce seems too thick, stir in a little more red wine.