Tuesday, April 5, 2011

Beef Rouladen with Parsnip and Carrot Mash


Beef Rouladen, or Rinderrouladen is a great traditional German dish. As I had the Rouladen meat, I decided to make my own version of it. I didn't follow any recipe, but added a French twist with a bœuf bourguignon style flavoring for the stew.

The meat laid out on a chopping board.



For the filling I went German style, as it's excellent. Sprinkle freshly ground black pepper on the meat, add the bacon strips and some julienned pickled cucumbers.



Add sautéed onions and as I nearly forgot, the Dijon mustard, which could have been put first on the meat.



Rolled the meat up and used toothpicks to hold it together. Browned each side of the Rouladen in plenty of butter on a skillet. In the background reducing some veal stock to about half.



Put the meat aside. As there is all the goodness left in the pan, got rid of the excess fat and deglazed the pan with red wine to collect all the flavors and the caramelized meat juices.



Need some aromatic vegetables for the stew. Carrots, celery, onion and garlic. For herbs I used fresh thyme and rosemary.



Got a few shallots too and more onion. Chopped it all up roughly.



In to the pot with some olive oil to brown the vegetables. Season with a little bit sea salt, ground black pepper, a dozen of black peppercorns, a couple of bay leaves and fresh rosemary and thyme.



Added the reduced veal stock, the reduced red wine from the deglazed pan, 3/4 of a bottle of a nice Bordeaux red wine and of course the Rouladen. Put it in to a 160 °C (320 °F) oven for about 3hrs.



After two hours I sliced up a half a dozen of fresh mushrooms and added them to the stew.

Once it was all starting to get ready I prepared a parsnip and carrot mash as a side dish. Potatoes, dumplings or spaetzle would be a traditional side dish with the Rouladen, but I wanted something a little bit different this time.


Boiled the carrots for 15 minutes and the parsnips for about 10 minutes. Mashed it all up together with a large knob of butter using a potato masher. Seasoned it with salt and freshly ground black pepper.

Rouladen is ready! Smells absolutely gorgeous!



The sauce was absolutely rich and full of flavors, meat lovely and tender and the mash was excellent with it.


So good, I will definitely cook this again.

Cheers,
Sterno

1 comment:

cajunlicious said...

Buzzed this & new follower!
- Jessica
http://cajunlicious.blogspot.com