Cherry & Dennis Helper Habitat
German Beef Rouladen with Root Vegetables
德式牛肉卷配根菜
Recipe overview
Thin beef is rolled around mustard, ham and cucumber, then braised slowly with root vegetables until tender.
01
Ingredients
Main ingredients
- 700 g beef strips
- 8 slice cooked ham slices
- 1 piece cucumbers
- 2 piece onion
- 3 piece carrot
Seasoning
- 2 tbsp Dijon mustard
- 1 tbsp cooking oil
- 150 ml dry red wine
- 500 ml beef stock
- 1 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- meat mallet
- mixing bowl
- frying pan
- tongs
- pot
- lid
- wooden spoon
- serving plate
03
Steps
Step 1
Flatten the beef
Divide 700 g beef into 4 equal slices, place each between sheets and pound to an even 5 mm thickness without tearing holes.
Step 2
Prepare the filling
Lay out 8 ham slices, cut 1 cucumber into 8 batons, and slice 2 onions; reserve half the onion for the braise and divide the rest among the rolls.
Step 3
Spread mustard on beef
Spread all 2 tbsp mustard over the 4 beef slices, then season evenly with 1 tsp salt and 1/2 tsp black pepper right to the edges.
Step 4
Roll and secure beef
Top each beef slice with 2 ham slices, 2 cucumber batons and onion; roll tightly from the short end, tuck in the sides and secure each seam with kitchen string.
Step 5
Brown the rolls
Heat 1 tbsp oil over medium-high heat and brown all 4 rolls for 10 minutes, turning to colour every side; do not crowd the pan.
Step 6
Cut root vegetables
Peel 3 carrots and cut them into even 3 cm chunks so they stay intact during the long braise.
Step 7
Deglaze with wine
Remove the rolls, pour 150 ml white wine into the hot pan and boil for 3 minutes while scraping up every browned bit; reduce by about half.
Step 8
Add stock and vegetables
Add 500 ml stock, the carrot chunks and reserved onion; return the 4 rolls seam-side down and bring the liquid to a gentle simmer.
Step 9
Braise until tender
Cover and braise over very low heat for 80 minutes, turning the rolls once; the beef should yield easily to a fork but remain rolled.
Step 10
Lift out tender rolls
Lift the 4 tender rolls and carrots onto a warm tray, remove the strings carefully, and keep covered while the sauce is finished.
Step 11
Thicken the sauce
Mix 1 tbsp flour with a little cold water, whisk it into the simmering braising liquid and cook for 5 minutes until glossy and able to coat a spoon.
Step 12
Slice and serve
Rest the rolls for 5 minutes, slice each across the grain into thick rounds, then serve with the carrots and hot sauce; the filling should stay inside.
Common mistakes
- Tearing holes while flattening the beef lets the filling escape and the roll unravel during braising.
- Skipping the all-over browning leaves the braising sauce without its characteristic roasted depth.
- Slicing before every string is removed can leave fibres hidden among the filling and sauce.
Tips
Cut four equal lengths of kitchen string plus one spare before handling raw beef so contaminated hands never return to the string roll.
Roll and tie the beef a day ahead if useful, then keep every parcel covered and refrigerated until the braising pan is ready.
