{"id":59990,"date":"2015-05-02T07:00:58","date_gmt":"2015-05-02T05:00:58","guid":{"rendered":"https:\/\/ellerepublic.de\/rinderroulade\/"},"modified":"2023-01-08T14:19:10","modified_gmt":"2023-01-08T13:19:10","slug":"german-beef-rouladen","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/german-beef-rouladen\/","title":{"rendered":"German Beef Rouladen"},"content":{"rendered":"

German food. Love, love, love it. Succulent beef, delicious gravy. The origin of the word \u201croulade\u201d may be French but Rouladen is very much a traditional German dish usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is browned, then braised over low heat in a red wine broth.<\/p>\n

Although this dish was once considered a standard meal for common people, nowadays it is often only enjoyed on special occasions. I guess that’s because most of us don’t have time to prepare a meal like this!<\/p>\n

Yes, be prepared, this one takes some time to prepare, so plan about 2 hours in total. About 30-45 minutes for preparation and another 1 1\/2 hours in the oven. Pretty much a Sunday dinner dish — but still one of my favorites. Even though I’m not a big meat eater, I love this dish!<\/p>\n

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Rather than streaky bacon, I like to use Coppa di Parma, which is an Italian cured ham that is deliciously spiced, cured for 3 months, and has a similar taste to Parma ham (prosciutto) but is a little fattier.<\/p>\n

PS) this is a great dish that can also be made ahead and reheated in the gravy when ready to serve (actually I think it tastes better this way!). I always make extra so I can do exactly this the next day! And…don’t skip the dash of pickle juice at the end, it’s key to the gravy!<\/p>\n

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German Beef Rouladen<\/h2>
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