Rouladen zubereiten Rezept Video für Rinderrouladen - Preparing Beef Roulades Recipe Video
Rouladen zubereiten zeigt Dir Koch Thomas Sixt in dieser Folge. Für die geschmorte Rinderroulade verwendest Du Fleischscheiben von der Rinderoberschale, welche Dir der Metzger in der Regel in großen Scheiben anbietet.
Du musst das Fleisch vor dem Wickeln der Rouladen plattieren bzw. klopfen. Kochprofis verwenden meistens ein Plattiereisen. Ich zeige Dir eine Variante mit Schnitzel-Klopfer, dabei klopfe ich das Rouladenfleisch nur auf der Innenseite. So bleibt die äußere, sichtbare Seite vom Rouladenfleisch glatt und optisch ansprechend.
Die Füllung der Rouladen besteht aus Dijon Senf (immer noch ein Geheimtipp), Speckscheiben, Essiggurken, optional Karotten-Stifte und Zwiebelwürfel.
Rouladen sind ein klassische Schmorgericht. Nach dem Anbraten und der Soßenzubereitung mit Deckel, bestenfalls im Backofen schmoren. Fachlich korrektes Schmoren bedeutet, im geschlossenen Gefäß unter Hitzeeinwirkung von allen Seiten garen.
Weitere Tipps und Rouladen Geheimnisse findest Du im Kochblog.Viel Spaß und gutes Gelingen!
Das Rezept an gewohnter Stelle:
Viel Spass und gutes Gelingen!
Abonniere den Kochkanal von Thomas Sixt und lass Dir weitere tolle Ideen für Topf, Pfanne und Backofen zeigen!
----
Chef Thomas Sixt shows you how to prepare roulades in this episode. For the braised beef roulade, you use slices of beef topside, which the butcher usually offers you in large slices.
You need to flatten or pound the meat before wrapping the roulade. Cooking professionals usually use a plating iron. I'll show you a variation with a schnitzel beater, beating the roulade meat only on the inside. This way, the outer, visible side of the roulade meat remains smooth and visually appealing.
The filling of the roulades consists of Dijon mustard (still a secret tip), bacon slices, pickles, optional carrot sticks and diced onion.
Roulades are a classic braised dish. After browning and gravy preparation, braise with a lid, preferably in the oven. Professionally correct braising means cooking in a closed vessel under heat from all sides.
More tips and rouladen secrets you will find in the cooking blog.Have fun and good luck!
The recipe in the usual place:
Have fun and good luck!
Subscribe to the cooking channel of Thomas Sixt and get more great ideas for pot, pan and oven!
-----
#rouladen #roulades #rinderrouladen
Rouladen Selber Machen (Rezept) || German Beef Roulades (Recipe)
Klassische Rinderrouladen Selber Machen, gefüllt mit Speck, Zwiebeln & Gewürzgurken. || Homemade German Beef Roulades, stuffed with bacon, onions & gherkins.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 4 Portionen: || Ingredients for 4 servings:
...für die Rouladen: || ...for the roulades:
•4 Rouladen vom Rind (je 200 - 250 Gramm) || 4 beef roulades (each 200 - 250 grams)
•8 Scheiben Frühstücksspeck || 8 slices bacon
•2 große Gewürzgurken || 2 large gherkins
•1 Zwiebel || 1 onion
•Senf || Mustard
•Salz & Pfeffer || Salt & pepper
...weitere Zutaten: || ...more ingredients:
•1 Bund Suppengrün || 1 bunch mirepoix
•500 Milliliter Rinderfond || 500 milliliters beef stock
•250 Milliliter Rotwein || 250 milliliters red wine
•2 - 3 Zwiebeln || 2 - 3 onions
•1 - 2 Knoblauchzehen || 1 - 2 clove(s) garlic
•1 gehäufter Esslöffel Tomatenmark || 1 heaping tablespoon tomato paste
•Je 4 - 5 Nelken, Pimentkörner & Wacholderbeeren || 4 - 5 cloves, allspice seeds & juniper berries
•Je 1 - 2 Zweige Rosmarin & Thymian || 1 - 2 branches rosemary & thyme
•2 Lorbeerblätter || 2 bay leaves
•Salz & Pfeffer || Salt & pepper
•Öl oder Butterschmalz zum Anbraten || Oil or clarified butter for frying
•1 gehäufter Teelöffel Speisestärke + 2 - 3 Esslöffel Wasser zum Abbinden der Sauce || 1 heaping teaspoon cornstarch + 2 - 3 tablespoons water to thicken the sauce
Küchenhelfer || Kitchen gadgets:
•Frischhaltefolie || Cling film
•Plattiereisen || Meat tenderizer
•Zahnstocher zum Fixieren der Rouladen || Toothpicks to fix the roulades
•Topf oder große Pfanne mit Deckel || Pot or large pan with lid
•Feines Sieb || fine sieve
•Tasse zum Anrühren der Speisestärke || Cup to stir together cornstarch & water
•Alufolie || Aluminum foil
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Viel Spass beim Nachmachen ;) || Enjoy cooking ;)
Du möchtest mich unterstützen oder mir eine Freude machen? || You want to support me or give me a little pleasure?
Meine Ausrüstung: || My equipment:
✗ Kamera || Camera:
✗ Laptop || Laptop:
✗ Stativ || Tripod:
Einige meine Küchengeräte aus den Videos: || Some of my Kitchen Gadgets from the videos:
✗ Küchenmaschine || Kitchen machine:
✗ Pfanne || Frying Pan:
✗ Eismaschine || Ice Cream Maker:
✗ Messer || Knife:
✗ Pfeffermühle || Pepper mill:
✗ Auskühlgitter || Wire rack:
✗ Rührschüssel || Mixing bowl:
Meine Social Media Profile || My social media profiles:
Instagram:
Twitter:
Facebook:
Pinterest:
__
✗ Links die mit einem ✗ gekennzeichnet wurden sind Amazon Affiliate Links. Bei einem Kauf über einen dieser Links werde ich am Umsatz der Bestellung beteiligt, ohne dass es dabei Mehrkosten für den Kunden gibt. || Links marked with a ✗ are Amazon Affiliate Links. When making a purchase after clicking on one of these links I will share in revenue of the order, without being additional costs for the customer.
Traditional German Beef Rolls Rouladen - Authentic Beef Roll Ups
Today I have for you only one recipe: Traditional German Rouladen in Englisch. German braised beef rolls are one of those dishes that Grandmother's cooked and here in Germany those are considered comfort food. Those German beef roll ups are stuffed with onions, bacon, pickled cucumber as well as salt and pepper. So if you wonder how to make german rouladen with a lot of gravy from scratch please watch this video!
Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. Please understand that I have experience with those products and companies, and I recommend them because they are helpful and useful, not because of the small commission I make if you decide to buy something. Please do not spend any money on these products unless you feel you need them of that they will help you achieve your goals.
Fissler Dutch Oven:
Link to the recipe:
★ Book Food Tour in Frankfurt ★
★ My favorite German kitchen tools ★
★ Let’s stay in touch ★
Never miss a recipe! Cooking Blog newsletter:
Cooking Blog:
Travel Blog:
Subscribe to our Channel:
The SECRET To The BEST Steak Roulade!
How to make Wrap Beef with pickles / Roulades - German Recipes by klaskitchen.com - Episode 15
Please watch my other videos - and subscribe my channel. Thanks. Klas.
One of the most traditional things - brilliant way to eat beef.
See the recipe written down also on my site:
klaskitchen.com
German Recipes is a channel for tutorials about cooking of traditional german food. See the most traditional recipes here. Learn how to cook german food. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. This is the best tutorial to learn about german food and german kitchen and german recipes in english. All the german recipes are explained in english. It´s the best food tutorial in english for german recipes. See all the details from the foodblog German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com Follow this foodblog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. From porkrost to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Send us your feedback and your ideas and become an active part of the channel German Recipes.
▶ Check out my gear on Kit:
Find out more about klaskitchen on klaskitchen.com
Watch also the other videos on this channel like:
Part 1: How to make bavarian dumplings
Part 2: How to make the sauce for bavarian dumplings
How to make Potato-Salad northern german way
How to make Potato-Salad south german way - bavarian potato-salad
How to make Wrap Beef wit pickles
How to make the best bavarian dessert - bairisch creme
how to make Munich Schnitzel
How to make Struwen
How to make liver dumplings
how to make currywurst
how to make koenigsberger klopse
how to make hamburger labskaus
how to make rheinland potato fritters
how to make krautsalad - cole slaw
how to make knödlgröstl - panfried dumplings
ho to make bavarian pork roast - schweinebraten
how to make rhubarb crumble cake - streuselkuchen quark öl teig
For the roulades
8 gherkins
3 onions
4 beef roulades (200 grams each) - meat from haunch
4 teaspoons mustard
8 slices of bacon
Salt pepper
For the sauce
2 carrots
1/4 celeriac
1/2 leek
3 onions
3 bay leaves
1 branch (s) of thyme
2 teaspoons tomato paste
100 ml of red wine
2 tablespoons of cucumber water
350 - 500 ml of water (check, while in the oven, if it´s loosing too much luquid)
50 ml cattle stock
2 tablespoons of butter lard
2 tablespoons of oil
2 teaspoons cornstarch
Salt pepper
Slice the gherkin longitudinally for the roulades. Peel onions, halve and cut into thin strips. Place meat between 2 layers of cling film and plate evenly until it is about 1 cm thick.
Salt the meat, pepper and brush with a teaspoon of mustard. Cover with bacon, cucumber and onions, leaving an edge of approx. 2 cm.
Long sides of the roulades turn so that the filling does not fall out later. Grab the rolls on the short side and roll up.
Stick with roulade needles. Season again with salt and pepper.
Peel carrots and celery for the sauce. Halve leek in half and brush under running water. Peel onions and finely chop with remaining vegetables.
Heat clarified butter in the roasting pan. Roulade sauté all around and place on a plate. Preheat oven to 180 ° C. Heat the oil in the roasting pan. Add vegetables and sauté for about 5 minutes. Add tomato paste, thyme and bay leaves, sauté briefly and deglaze with wine and cattle stock, cook for about 5 minutes. Add roulades and add water.
Cover the roasting pan with a lid and leave to stew in a hot oven for 2 to 3 hours, turning the roulades in between. Remove the roulades from the roasting pan and wrap in aluminum foil. Pass vegetables and liquid through a fine mesh sieve. Pour the sauce back into the roasting pan, bring to the boil and thicken with cornflour. Season with salt, pepper and cucumber water. Turn off the oven, place the roulades in the sauce and let it steep for about 5-8 minutes. Serve with red cabbage and boiled potatoes.
Beef Rouladen Recipe • A Popular German Dish! - Episode 478
Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Beef Rouladen recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
------------------
Click here to SUBSCRIBE to Club Foody channel:
-------------------
For more great recipes, visit
-------------------
Follow CF on Facebook:
Follow CF on Instagram:
Follow CF on Pinterest:
------------------
#clubfoody #comfortfood #germanrecipes #beef #glutenfree #pork #Germany