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-   -   Beef Rouladen (http://www.bbq-brethren.com/forum/showthread.php?t=151904)

Ron_L 01-20-2013 09:59 AM

Beef Rouladen
 
We're going to a family gathering this coming weekend and the theme for the day is German food. I thought about making Beef Rouladen. I've seen a bunch of recipes online but I'm wondering if any of you has one that you know is very good.

Ron_L 01-20-2013 08:35 PM

Really? No one has made Rouladen?

Gore 01-20-2013 08:40 PM

Sorry Ron, ... my ancestors have Germany bracketed ... how about braciole? :becky:

Ron_L 01-20-2013 08:44 PM

If it was an Italian theme that would be great :)

LMAJ 01-20-2013 08:52 PM

Never heard of it so I will be watching...

Teamfour 01-20-2013 08:53 PM

Quote:

Originally Posted by LMAJ (Post 2335666)
Never heard of it so I will be watching...

Me too.

code3rrt 01-20-2013 09:00 PM

Don't know if this will help, Didn't actually check them out myself, just found them on the search below.
http://www.bbq-brethren.com/forum/sh...ad.php?t=72892
http://www.bbq-brethren.com/forum/sh...ad.php?t=46791

HeSmellsLikeSmoke 01-20-2013 09:14 PM

New to me too. From the recipes I found online, it looks like it is a very good dish. Now I need to try it here.

Q Junkie 01-20-2013 09:19 PM

I used to date this really hot German Chick, whose mom (another hot German chick) would make Rouladen and it was really good. I am going to have to think back about what was in it, and how it was prepared but I remember pickles, mustard and beef.
It sounds awful but it was kick azz.

Gore 01-20-2013 09:24 PM

Quote:

Originally Posted by Q Junkie (Post 2335714)
I used to date this really hot German Chick, whose mom (another hot German chick) would make Rouladen and it was really good. I am going to have to think back about what was in it, and how it was prepared but I remember pickles, mustard and beef.
It sounds awful but it was kick azz.

I just googled, "hot german chick rouladen recipe." Is this it? :noidea:

http://2.bp.blogspot.com/-i-QT9CCYTx...0/Rouladen.jpg

If you run into her, please ask her why she used a mint-flavored toothpick.

Kirk 01-20-2013 09:26 PM

Quote:

Originally Posted by Gore (Post 2335642)
... how about braciole? :becky:

Now you're talking. Start another thread and post it up, please. I have a recipe hiding around here in an old disintegrating paperback cookbook. It's very good but not how I remembered it as a kid. Actually that might be a good thing. What I remember as a kid was my mom serving us frozen braciole (or bracciolini) that had lots of bread stuffing in it. :mrgreen:

Gore 01-20-2013 09:29 PM

Quote:

Originally Posted by Kirk (Post 2335724)
Now you're talking. Start another thread and post it up, please. I have a recipe hiding around here in an old disintegrating paperback cookbook. It's very good but not how I remembered it as a kid. Actually that might be a good thing. What I remember as a kid was my mom serving us frozen braciole (or bracciolini) that had lots of bread stuffing in it. :mrgreen:

bread stuffing, black pepper, parsley, Romano-Parmesan, olive oil, and garlic, except in the reverse order. :becky:

Kirk 01-20-2013 09:39 PM

*drool*

Anyway back on topic...

realspaazz 01-20-2013 09:51 PM

The rouladen I used to sell were just pickle spears wrapped up with a cube steak. I browned them up in the pan, deglazed with some cheap reisling wine, added a bit of water, braised them for a half hour or more, then thickened the pan juices into a gravy for serving.
That was 25 years ago...I don't remember if I liked the result or not. :oops:

OSD 01-21-2013 06:50 AM

German Rouladens - Beef

This is the full recipe for the German Rouladens that I make ( my Grandma's recipe ).
The original recipe is made in the oven ( very good ), the changes I do for smoking are listed at the bottom of the recipe.
Tweak the recipe to make it your own or use as is. Enjoy.

1 1/2 lbs --- beef flank steak or round steak
6 --- slices bacon, crisp-cooked and crumbled
3/4 cup --- chopped onion
1/3 cup --- chopped dill pickles
1/4 cup --- flour
2 cups --- beef broth, canned or homemade
German spicy mustard ( stone ground )or Dijon mustard, will do
salt and cracked black pepper to taste

1. With meat mallet flatten meat to about a 8" x 10" rectangle ( roughly 1/4" thick )

2. Salt and pepper flattened meat (inside side ), then slather with mustard.

3. In large skillet on medium high heat, cook bacon til bacon is crisp,

4. remove bacon to drain, and cook onions in the bacon grease til they just

5. start to brown, remove to cool slightly

6. Pour off bacon grease reserving 1/4 cup in skillet.

7. Crumble bacon and mix with the onions. Spread bacon and onion mixture over meat.

8. Sprinkle pickle on top of onion and bacon mix.

9. Roll up meat from short end and secure with string, then season with

10. outside of roll with salt and cracked black pepper

11. Place meat roll in skillet over medium high heat in reserved bacon fat

12. and lightly brown on all sides.

13. Remove roll to 13x9 baking dish.

14. Stir flour into fat in skillet and blend until smooth, gradually

15. stirring in beef broth, and cook and stir over medium heat until slightly

16. thickened.

17. Pour sauce over beef roll.

18. Cover and bake at 325 degrees for around 1 1/2 hours or until done.

19. Let stand 10 minutes before slicing.

20. Skim fat from sauce, strain and serve with meat.

Tips
Smoker version

I do everything the same right up to browning the meat (you can brown the meat if you like ), then I put the rolls in the smoker to cook.

After they have been in the smoker for about 30 --45 minutes, wrap them in foil and return to smoker to finish cooking

When done, let stand for about 10 minutes before slicing.

Serve with earlier made sauce ( heated ), pour over the sliced roll when serving


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