BEEF ROLL
This recipe was inspired by the beef roll from Pine and Crane in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Time 3h40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the braised beef: Heat the oil in a large pot over medium-high heat. Then add the beef shanks, browning deeply on each side, about 5 minutes per side. Set aside.
- Add the ginger, dried chiles and scallions and saute until fragrant. Add the soy sauce, wine, sugar, cloves, fennel, white pepper, star anise, cardamom and cinnamon stick. Return the beef to the pot, add enough water to cover and bring to a simmer. Cover and cook gently until tender when pierced with a fork, about 2 hours.
- Shred the beef with forks and set aside. Reserve 6 tablespoons of the braising liquid and mix with the hoisin sauce in a small bowl until smooth.
- For the wraps: Combine the flour, water and oil and knead until smooth and pliable, about 5 minutes; the dough should be slightly tacky. Cover with plastic wrap and rest for 10 to 15 minutes. The resting is important, don't skip it!
- Roll the dough out into a 10-by-14-inch rectangle and then roll into a log. Cut into 6 pieces. On a lightly floured surface, press down on your small piece of dough and roll into a circle, about 1/4-inch thick. Let rest for 10 minutes.
- Stretch each circle out until you can see light coming through the dough. Set aside with a damp cloth on top. When ready to use, heat up a little oil on a griddle or large saute pan over medium- high heat; the pan should be hot but not smoking. Place the wrap in the pan and cook until golden brown on one side. Then flip and cook until just cooked on the other side. Repeat with the remaining wraps.
- To assemble: Brush 1 tablespoon of the hoisin sauce evenly onto the less cooked side of the wrap. Evenly layer the beef onto the wrap. Add the cilantro, cucumber and scallions. Roll up, slice and enjoy!
ROLLMOPS
Provided by Alton Brown
Categories main-dish
Time 12h50m
Yield 16 to 20 rollmops
Number Of Ingredients 14
Steps:
- Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.
- Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.
- Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.
- Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
- Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.
STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
PICKLE HERRING FOR POLISH ROLLMOPS (ROLMOPSY)
This traditional recipe for Polish Herring rollmops, or rolmopsy marynowany w oleju, is the real deal from the Culinary Institute in Cracow, Poland.
Provided by Barbara Rolek
Categories Appetizer
Time P3DT1h
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Remove the heads from the herrings. Soak in a large pan of cold water about 24 hours, changing the water two to three times.
- To clean, make sure there are no scales on the fish. Slit the belly and remove the intestines. Remove the milt from male herring and set aside. Remove the roe from female herring and discard it. Wash the herring cavities well. Remove the bones.
- You should have 8 fillets. Spread each with some of the pepper, mustard, and onion. Place a pickle portion at the small end or large end of the fillet, as you prefer, and roll up, securing with a toothpick.
- Place in a clean, sterilized jar. Continue with remaining fillets.
- In a small saucepan, bring vinegar, water, bay leaf, and any remaining chopped onion to a full rolling boil. Let cool to lukewarm. Remove milt, if using, from sac and rub it through a sieve into the vinegar mixture.
- Add oil and sugar, and mix well. Adjust seasonings, if necessary. Pour lukewarm pickling liquid over herring.
- Cover the jar and refrigerate three to five days at which time the herring will be ready to eat. It can be refrigerated for up to 10 additional days.
- This can be served as an appetizer or a main course with boiled potatoes and rye bread.
Nutrition Facts : Calories 76 kcal, Carbohydrate 4 g, Cholesterol 1 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 170 mg, Sugar 1 g, Fat 6 g, ServingSize 18 rolls, UnsaturatedFat 0 g
DANISH ROLLMOPS
There are so many variations and recipes for Pickled herring, salted herring etc. This recipe has been an old standby for my Mum and I like it. However I usually buy the tinned wine cured whole filets for special occasions they are super. Serve the herrings with fresh chopped onions and perhaps some capers
Provided by Bergy
Categories Vegetable
Time 18m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the filets with salt pepper, allspice& chopped onions.
- Pollup the filets and fasten with a toothpick.
- Place the filletes in a" top of the stove" casserole add remaining ingredients and boil for 3 minutes.
- Allow the filets to cool in the marinade.
- Serve cold.
BEEF ROLL-UPS
Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
- Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
- In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
- In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.
ROLLMOPS - BEEF
THIS IS A TASTY BEEF DISH WITH BACON SO YOU KNOW IT HAS TO BE GOOD. MY FAMILY LOVES THIS DISH.
Provided by Donna Woodford
Categories Beef
Time 1h25m
Number Of Ingredients 5
Steps:
- 1. Pound spanish cut steaks as thin as you can
- 2. Spray frying pan with Pam buttery spray
- 3. To assemble the rollups: Take the meat (pounded thin) and place wide open on cutting board. Next place a slice of onion and a spear of pickle on one end. Roll up and wrap meat in a piece of bacon and secure with a toothpick if needed.
- 4. Place in large skillet on medium heat and cover for 30 minutes or until bacon browns.
- 5. Uncover pan and continue cooking on low till the bacon is done to your liking
- 6. Serve with potatoes and a vegetable.
- 7. Enjoy
GERMAN ROLLMOPS (ROLLMOPSE)
Make and share this German Rollmops (rollmopse) recipe from Food.com.
Provided by Olha7397
Categories German
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch.
- Soak them for at least 12 hours in the refrigerator, changing the water once or twice.
- Drain them well, rinse under cold running water and pat them dry with paper towels.
- Remove and discard any bones.
- For the marinade, combine the vinegar, water, BRUISED WITH A MORTAR AND PESTLE OR WRAPPED IN A TOWEL AND BRUISED WITH A ROLLING PIN the spices, juniper berries, allspice, cloves, peppercorns and bay leaf and place in a 2 to 3 quart saucepan and bring them to a boil over high heat.
- Reduce the heat to low and simmer uncovered for 5 minutes.
- Then cool to room temperature.
- Lay the herring fillets, skin side down, on a board or table.
- Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard.
- Cut the dill pickles lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves.
- Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly roll fashion around the pickle into small, thick cylinders.
- Skewer the rolls with 2 or 3 toothpicks to secure them.
- Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top.
- (Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate for 5 to 6 days before serving.
- Serve the rollmops as an hors d'oeuvre on individual plates or arrange them on a platter.
- In either case, garnish them with onion rings and parsley.
- NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets.
- Drain them, wash them thoroughly under cold running water and pat dry with paper towels.
- Then proceed with the recipe.
- The Cooking of Germany Time Life.
GERMAN ROULADEN
Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.
Provided by Ron Oldham
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
- Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
- Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
- Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g
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GERMAN FOOD: 45 BEST GERMAN DISHES AND TRADITIONAL …
From gamintraveler.com
- SCHNITZEL. Schnitzel is a flat beef slice. Using a meat cooking utensil, the flesh is normally thin out. The meat is usually breaded, it is cook from beef, chicken, lamb, pork, or turkey and is famous all over the world.
- SPÄTZLE. Spätzle are thick noodles prepare from water, flour, salt, and eggs, and are the German equivalent of pasta. The dish cannot be roll out since they’re so juicy and delicate instead, they’re fashioned by hands, with the a knife, or compress via a range of spätzle presses.
- BRATWURST. Bratwurst is made up of two words: brat, signifies meat without waste, and wurst, signify sausage. The dish history can be trace back to the Celts but it was later refine by the Franconian.
- MAULTASCHEN. Maultaschen created by Cistercian monasteries out from Maulbronn Monastery in the 1600s. The monks tried to sliced the meat and mixed it with some herbs and other spices, and pasta to hide the meat, this was during Lent.
- KARTOFFELPUFFER (POTATO PANCAKE) Kartoffelpuffers are a famous street food appetizer, a restaurant classic, and a homemade favorite. They’re made using a thick batter made with shred boiled potatoes, flour, and eggs, then molded into flat, round discs that are pan-fried till brown and crispy.
- CURRYWURST. Currywurst is a popular street food in Germany which has been an indisputable feature of the country’s traditional cuisine. The meal can be eaten whether it is dice or whole, and or with a taste of mildly flavor curry-spiced pasta sauce and can be cook and then grill sausage.
- BRATKARTOFFELN. Bratkartoffeln is both home cook or can restaurant meal that is eaten as a side dish to grill or barbecue fish, sausages, meat, or fried eggs.
- EINTOPF. Eintopf is a traditional German soup to make with a lot of different ingredients. Although that frequently contains either vegetables and meat.
- DÖNER KEBAB. Döner kebab is a world-famous Turkish delicacy to make with grilled meat torn out of a vertical skewers. Organic spices and herbs are commonly use to enhance the meat.
- GERMAN SAUSAGES. Many German sausages, no matter the style, contain pork. There are still some sausages that are compose of lamb, beef, or a deer. There are vegan and vegetarian sausages, but that’s another story.
GLORIES OF GERMAN COOKING QUIZ | INTERNATIONAL CUISINE ...
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- Sauerbraten is basically a pickeled pot roast - "sauer" as in pickeled or marinated + "braten" as in roasted. The flavor is anything but basic. Which unusual ingredient is often added to the marinade?
- The German word Leberkäse means "liver cheese." Sounds bizarre. What kind of cheese is traditionally used in Bavarian Leberkäse? There's no cheese involved.
- Don't wipe the kitchen floor with a Rollmops - eat it instead. What's a Rollmops? Pickled herring. A pickeled herring fillet is rolled up around a filling; usually a pickle, pickled onions or olives.
- Yummy - caramelized pancakes, shredded and served warm with a fruit compote and a dusting of powdered sugar. What's the unpleasant-sounding name for this delicious Austro-German dessert?
- It's food, not physics. In the midwestern U.S., it's called farmer cheese; in Hebrew it's gvina levana; in France it's fromage à la pie. According to the Roman writer Tacitus, the Germans invented it about 2,000 years ago - he called it "lac concretum" ("thick milk").
- In 2009, the European Union recognized Maultaschen as a regional specialty of the German state of Swabia, so "officially" true Maultaschen can only be produced there.
- Frankfurter Würstchen? Not a hot dog! In Germany, by law, it's not a "Frankfurter" unless it's produced in or near the City of Frankfurt am Main. In what other way do true German Frankfurters differ from their American cousins?
- Schnitzel comes from an Old German word for "cut." It's prepared in many different ways in Germany and Austria. What type of meat (or meat product) is always used in Wiener Schnitzel?
- The Prussian King Frederick the Great (Frederick II) is famous for his military victories, but he also revolutionized German eating habits. How so? He promoted cultivation of potatoes.
- "Ich bin ein Berliner." Oh, really? In most regions of Germany, these sweet treats are called "Berliners." In Berlin, they're called "Pfannkuchen." What's the Anglo-American version called?
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