Cooking With Wine – Rindsrouladen
A new way of cooking with wine
Welcome to our blog series on cooking with wine in which we continue our culinary adventure with our family recipe for Rindsrouladen. You’ll love the flavours in Oma’s classic dish.
Before we begin, there’s one thing that we find really handy and that’s to know a few things up front. First, how long will it take to prep, cook, set aside, refrigerate, etc. before it’s ready to eat? Second, how many people will it serve? Lastly, the grocery list.
Nice to know details
As a general rule, set aside the following times:
- 20 minutes preparation
- 4 and 1/2 hours cooking
- Serves 8-10 people
- 10 thin slices of rouladen beef
- 5 teaspoons of yellow mustard
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of pepper
- 10 strips of bacon (unflavoured)
- 1 cooking onion
- 4 dill pickles
- 2 tablespoons of grapeseed oil
- 2 cups of full bodied red wine (Amarone, Shiraz or Zinfandel)
- 40 toothpicks
- 2 bay leaves
Prepare the Roulades
Use a large surface that will accommodate all the beef slices
- Cut each slice of rouladen beef in half
- Spread 1/2 teaspoon of yellow mustard over each slice
- Sprinkle sea salt over the slices (about 1/2 teaspoon in total)
- Grind black pepper over the slices (about 1/2 teaspoon in total)
- Cut 10 strips of bacon in half and lay one on each slice
- Chop 1 cooking onion into small pieces and distribute over the slices
- Cut 4 dill pickles into thin slices and lay one slice on each strip of bacon
- Roll up each roulade starting with the wide end
- Secure each roulade with two toothpicks
Sauté the Roulades
You’ll need a large frying pan or maybe two for this stage.
- Place 2 tablespoons of grapeseed oil in the bottom of the frying pan
- Heat the oil over high heat and add the roulades in a single layer
- Sauté for 20 – 30 minutes over high heat until the meat is browned
- Reduce to medium heat
- Cook for 20 – 30 minutes until the juices that emerge evaporate
Slow cook the Roulades
Just to be safe, it’s a good idea to have extra bottles of the red wine you’re using in the recipe. You might want to have a few sips during the cooking stage. Also, you’ll need to serve some with dinner!
- Preheat oven to 300 degrees Fahrenheit
- Transfer the roulades to a roasting pan
- Deglaze the frying pan with 2 cups of full-bodied red wine
- Pour the wine into the roasting pan so all the roulades are covered
- Tuck 2 bay leaves in between a few roulades
- Cover and place in the oven for 3 1/2 hours
- Transfer roulades to a serving dish
- Discard the bay leaves
- Pour wine gravy into a gravy boat
- Serve with mashed potatoes and baked broccoli and cauliflower
- Allow your guests to indulge in the amazing gravy to their taste
We recommend serving this meal with a bottle of your very own DIY craft red wine. It’s always best to serve the same wine used during cooking. This always helps to enhance both the flavours in the dish and also the wine.
- You can substitute yellow mustard with Dijon mustard if you prefer it
- To add sweetness, you can also cut up some thin strips of carrots to place in the roulades
- Using double or triple smoked bacon adds great flavour but avoid using maple flavoured bacon
- If you like garlic, mince a few cloves and add to the roasting pan
- This recipe also works in a slow cooker so plan on 6 – 8 hours on low
We hope you enjoy this Cooking With Wine – Rindsrouladen recipe.
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