Beef Rouladen With Brunoise Vegetables And Red Wine Recipes

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.

BRAISED ROULADEN WITH PAN GRAVY

Steps:

• Lay flat each piece of top round, spread on a layer of mustard, sprinkle lightly with salt and pepper and top with a slice of bacon. At one end of each piece, place about a tablespoon of the chopped onions and a pickle spear. Starting from the filling side (the onions and pickle), begin to roll each piece while tucking in the sides (this will keep your rouladen filling inside as you cook them). Tie a piece of butcher string around each rouladen in the middle and then on both sides (like you would a present), and then knot it.
• Heat the olive oil in a large pan on medium-high heat. Cook the rouladen on all sides until brown. Remove any excess oil from the pan, leaving the leftover brown bits. Reduce the heat, add the beef stock and bring to a simmer. Simmer on medium-low to low heat, covered, until the rouladen are fork-tender, about 90 minutes. Remove them from the pan (leaving the juices), cover loosely with foil and let rest for 10 minutes.
• Whisk together the cornstarch and 1/4 cup cold water until smooth. Bring the leftover pan juices to a simmer and slowly add the cornstarch mixture while stirring. Bring to a boil, reduce the heat and simmer until the starchy flavor has been cooked away, about 10 minutes. Add the red wine near the end of the cooking time if using, to add a nice zesty flavor.
• Serve the rouladen with the gravy.

WOFGANG PUCK'S BEEF ROULADEN RECIPE WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Put the beef on a clean work surface. With a meat pounder, pound the meat to a uniform thickness of 1/4 inch. (If the meat is uneven, butterfly it first, cutting it partway through from its thicker side and then opening it like a book.) In a mixing bowl, toss together the onion, carrot, celery, and garlic. Put half of the mixture in another bowl and add the ground chicken, breadcrumbs, and egg. Season with salt and pepper and mix thoroughly. Season the top of the beef with salt and pepper. Spread the chicken mixture evenly on top and add the pickles in a line directly down the middle. Carefully roll up the beef into a tight cylinder, taking care not to squeeze the chicken filling out the sides. Season the outside with salt and pepper. With 5 or 6 pieces of butcher's or kitchen string, tightly tie the roll at regular intervals to hold it together. Over high heat, heat a deep saute pan large enough to hold the beef roll. Add the oil and, when it is very hot, flowing freely and shimmering slightly, carefully add the beef roll and sear until evenly dark brown, turning every few minutes, about 12 minutes total. Remove the roll to a platter, covering with foil. Return the pan to the heat and add the remaining vegetable mixture. Saute over high heat until golden, about 3 minutes. Add the wine and Port and bring to a boil, stirring and scraping with a wooden spoon to deglaze the pan deposits. Add the thyme. Return the beef to the pan, reduce the heat to maintain a bare simmer, cover the pan with its lid or foil, and cook for 20 minutes. Uncover, add the beef and chicken broths, and bring the liquid back to a boil. Carefully turn the roll so that its other side is submerged. Adjust the heat to medium, maintaining a brisk simmer. Cook until the internal temperature of the roll registers at least 165 degrees F. an instant-read thermometer inserted into the center (any lower and the chicken filling won't be fully cooked), at least 10 minutes. If too much liquid evaporates, add a little more broth. Remove the meat to a cutting board, cover with foil, and leave to rest for 10 minutes before slicing. Meanwhile, keep the liquid warm over low heat in the covered pan. Snip the strings from the roll. With a sharp knife, cut crosswise into slices 1/2 inch thick, transferring them to a serving platter. Add the butter to the cooking juices and vegetables in the pan and swirl until melted. Spoon this sauce over the slices, garnish with parsley, and serve.

(ALMOST) MY GRANDMA'S ROULADEN

Steps:

• Preheat the oven to 325 degrees F.
• In a small saute pan over medium-low heat, cook the bacon just enough to render the fat, and set aside. Salt and pepper the steaks and lay flat on a large cutting board. Brush the top side of the slices with enough mustard just to coat.
• In a small bowl, toss together half the onion with the pickle relish and the reserved bacon. Sprinkle with salt and pepper. Spread the onion mixture over the meat. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine.
• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat. Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute. Deglaze the pan with the wine and then add in the canned tomatoes (with their juice).
• Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking.

BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Flatten the beef round with a cleaver, or possibly meat pounder to 1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the grnd 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 in 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 possibly squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butchers string in 5 or possibly 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 warm saute/fry pan in extra virgin olive oil till all sides are a dark brown color. Remove from the pan and keep in a hot place. In the same pan, add in the other half of the vegetables and cook for 3 min, when the vegetables are golden deglaze with wines and add in the fresh thyme. Bring this mix to a boil and add in the beef and reduce the heat. Cover with either the lid or possibly foil and cook for 20 min. Remove the foil and add in the veal stock and Chicken Stock. Bring to a boil and turn the meat, so which the other side of the meat is in the liquid. Cook for 10 more min on a medium flame. Cook this mix till the internal temperature reads 165 degrees. The chicken must read 165 degrees or possibly you risk the chance of possible bacteria. If too much of the liquid evaporates add in a little more chicken stock. Remove the meat from the pan and let rest for 10 min 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 in butter to the vegetable mix and swirl to heat. Spoon the vegetable mix over the meat and serve with minced parsley. This recipe yields 4 servings.

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.

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 butchers 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 and 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. The chicken must read 165- degrees 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.