Cooking at Home - Rouladen
with Braised Red Cabbage or
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| Cooking at Home - Rouladen with Braised Red Cabbage and Mash Potatoes |
Traditionally the rouladen are first seared in
a roasting dish. In a heavy pot or Dutch oven the carrots, celery and onions
are cooked until the vegetables are somewhat, caramelize. Red wine, chicken or
vegetable stock is then added, then the rouladen slowly braised until the meat
is tender. The braising takes between one and two hours depending on the meat
and preferences.
Rouladen are usually served with either
spätzle, potato dumplings or boiled potatoes, mashed potatoes and red cabbage.
Roasted winter vegetables are another common side dish. The sauce is an
absolute requirement to round off the dish and is usually poured over the meat.
Rouladen
Recipe
Ingredients:
6
slices bacon, cut into small cubes
1
(1 1/2-pound to serve 4) piece of flatiron steak, cut into 4 equal pieces and
pounded 1/4-inch thin. Note: We chose to make one a little larger (.75 pound) to
serve 2
Salt and freshly ground pepper
2
tablespoons country-style or Dijon
1
1/2 large yellow onions, diced
4
Slice dill pickle
2
tablespoons vegetable oil
1
large carrot, chopped
1
celery stalk, chopped
2
cloves garlic, minced
1/4
cup red wine
1
(14 1/2-ounce) can of diced tomatoes
Remember:
Stage all your ingredients near your workstation.
Special
equipment: kitchen twine and meat mallet
Directions:
Preheat
the oven to 325 degrees F.
In
a small sauté pan over medium-low heat, cook the bacon just enough to render
the fat, and set aside.
Tenderize
the thin beef slices with a meat mallet on both sides evenly.
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.
Add
the sliced pickles
In
a small bowl, toss together half the onion and the reserved bacon (with as much
of the bacon fat you feel comfortable with) 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
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.
Remove
the Rouladen; add red wine or vegetable stock to the liquid
This
liquid is reduced and then thickened to the sauce. Note: the cooked vegetables
may be strained out at this time or left as part of the sauce. Our option was
to keep the vegetables.
The
rouladen may be returned to the sauce and gently reheated.
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Cooking at Home – Rouladen
(beef roll-up) - select a thin cut of meat
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Cooking at Home – Rouladen
(beef roll-up) – pound the quarter inch or less
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| Cooking at Home – Rouladen (beef roll-up) – pound the quarter inch or less |
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| Cooking at Home – Rouladen (beef roll-up) – sauté bacon |
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Cooking at Home – Rouladen
(beef roll-up) – spread mustard
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Cooking at Home – Rouladen
(beef roll-up) – add pickles
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Cooking at Home – Rouladen
(beef roll-up) – add bacon and onions
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Cooking at Home – Rouladen
(beef roll-up) – roll the beef into a log
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Cooking at Home – Rouladen
(beef roll-up) – roll the beef into a log
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Cooking at Home – Rouladen
(beef roll-up) - tie with kitchen twine
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Cooking at Home – Rouladen
(beef roll-up) – braise on all sides
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Cooking at Home – Rouladen
(beef roll-up) –preparing the braising sauce - sauté onions and carrots
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+%E2%80%93+preparing+the+braising+sauce+-+deglaze+with+red+wine.jpg) |
Cooking at Home – Rouladen
(beef roll-up) – preparing the braising sauce - deglaze with red wine
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Cooking at Home – Rouladen
(beef roll-up) – preparing the braising sauce - add crushed tomatoes
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Cooking at Home – Rouladen
(beef roll-up) – add the rouladen to the braising liquid
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Cooking at Home – Rouladen
(beef roll-up) – placed in oven
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Cooking at Home – Rouladen
(beef roll-up) – turn once
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Cooking at Home – Rouladen
(beef roll-up) – finished
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We
wanted to serve our rouladen with red cabbage (Rot sächlich) and mashed
potatoes.
Rot
sächlich also known as rotkohl, is a popular German side dish. It is most often
served with pork, sausages, goose, duck or game and a side of mashed potatoes
or potato dumplings.
Cooking
at Home - Braised Red Cabbage Recipe
Ingredients:
2
tablespoons butter
1
yellow onion, sliced with the grain
1/2
head large or 1 small red cabbage, quartered, thinly sliced (core removed)
1
tart apple, peeled and grated
1
tablespoon brown sugar
1/4
cup red wine
1/4
cup apple cider vinegar, plus a splash
1/4
cup water
Salt
and freshly ground pepper
Directions:
In
a medium pot or Dutch oven, cook the onions in the butter over medium heat
until softened, about 5 minutes.
Add
the cabbage and cook, stirring, for a few minutes.
Add
the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer,
stirring.
Cover
and braise for 30 minutes, stirring once and checking on the texture.
Cook
a little less for a firmer cabbage; a little more for softer cabbage.
Add
a small splash of cider vinegar just before serving.
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Cooking
at Home - Braised Red Cabbage – slice thinly
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Cooking
at Home - Braised Red Cabbage - cook the onions
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Cooking
at Home - Braised Red Cabbage - add the cabbage
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Cooking
at Home - Braised Red Cabbage - add the apple and brown sugar
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Cooking
at Home - Braised Red Cabbage – add wine
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Cooking
at Home - Braised Red Cabbage – now add the vinegar and water
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Cooking
at Home - Braised Red Cabbage - bring up to a simmer
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Cooking
at Home - Braised Red Cabbage - add a small splash of cider vinegar just before
serving
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| Cooking at Home - Rouladen with Braised Red Cabbage and Mash Potatoes |
~~~
The great thing about the red cabbage recipe is that you can prepare it a day or two ahead.
We
had red cabbage left over from our Rouladen dinner. So we decided to have pork
schnitzel, red cabbage and boiled potatoes.
Heat
the red cabbage in a pan using a little water in a splash of vinegar. Cook down
to your desired texture.
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| Cooking at Home - Pork Schnitzel with mushroom cream sauce |
Cooking at Home - Pork Schnitzel with mushroom
cream sauce, red cabbage and boiled potatoes or Kochen zu Hause - Schweineschnitzel mit Champignon-Sahne-Sauce, Rotkohl
und Salzkartoffeln.
Making the mushroom cream sauce:
Sauté the mushrooms in the same pan you cooked
the schnitzel. Add approximately 1 cup of half-and-half and deglaze the pan.
Reduce down and add salt and pepper to taste. Add a tablespoon of butter.
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| Cooking at Home - Pork Schnitzel with mushroom cream sauce, red cabbage and boiled potatoes |
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