Yvonne
Yvonne's Rinderrouladen
“beef olives”
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Work in progress

This recipe is based on a dish that we cooked on 14 November 2020. Some of the instructions differ from the photos.

Ingredients

For three to four servings.
quantity       ingredient       step
6 slices (400 g)       Beef (see discussion)       1
50 ml       “Hot” German mustard (see discussion)       2
      salt       2
      pepper       2
250 g       shallots       3
100 g       smoked pork belly, finely cut       3
120 g       gherkins       3
75 g       smoked pork belly, sliced       4
30 g       lard       5
      oil for frying       5
300 g       leek       6
100 g       celery       6
150 g       carrots       6
      oil       6
75 ml       red wine       6
500 ml       chicken broth (8 g stock powder in water)       7
      cornflour to thicken sauce       8

Preparation

  1. Cut the meat into 7 mm slices, then hammer out with a meat hammer. The middle image shows the slices before and after hammering:

  2. Spread the mustard on the meat, salt and pepper.

  3. Chop shallots, pork and gherkins. Spread over the meat.

  4. Roll up the meat, wrap the pork belly slices around them, and bind with thread (preferably) or toothpicks:


    https://lemis.nyc3.digitaloceanspaces.com/grog/Photos/20201114/big/Rouladen-6.jpeg
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  5. Fry the rouladen in a broad pan, big enough to take them comfortably all in a single layer, until they are browned. Th pan in this photo proved to be too small.


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    Remove the rouladen and reserve.

  6. Cut leek, celery and carrots into small pieces and fry until glassy. Add the wine and reduce.

  7. Return the rouladen to the pan and add the broth and any remaining mustard. Bring to the boil, then cover and simmer gently for 1½ to 2 hours.


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    This image shows a new pan. This was an on-the-fly decision: the first one wasn't big enough for the rouladen and vegetables. Only this pan should have been used.

    Towards the end ensure that the sauce has not dried out.

  8. Remove the rouladen from the pan, place in a serving dish and keep warm. Pass the sauce through a sieve and check seasoning. If necessary add cornflour to achieve the correct consistency. Put the rouladen in the sauce:


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  9. Serve with red cabbage and dumplings:


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    A typical serve is two rouladen per person.

Discussion

The beef we used was called “outside”, possibly a misunderstanding. It was nicely marbled. The thickness of 7 mm before hammering seems to be optimal for this dish.

German mustard is far less “hot” than English mustard. It's really worth looking for the real thing.

The original recipe doesn't remove the rouladen from the pan, and just adds the vegetables. This can be difficult to handle, and doesn't make things any simpler.

The pork belly is a modification from my mother. It helps ensure that the rouladen don't dry out.


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