About this Video

• Video Title: Rinderrouladen a la Jammertal – Kochen im Tal
• Channel: Kochen im Tal
• Speakers: Stefan, another speaker (name not mentioned in the transcript)
• Duration: 00:31:14

Introduction

This video is a remake of a previous cooking tutorial on how to prepare Rinderrouladen (beef roulades). The speakers detail the recipe, ingredients, and cooking process, emphasizing a "deluxe" version with a hackfleisch (ground meat) filling. They also discuss various techniques and offer tips for optimal results.

Key Takeaways

• Deluxe Rinderrouladen Recipe: The video presents a detailed recipe for beef roulades with a unique ground meat filling, including ingredients and preparation steps.
• Cooking Techniques: The video demonstrates various cooking techniques, such as searing the meat, preparing the sauce (using a dark basic sauce approach), and simmering the roulades until tender.
• Tips and Tricks: The video provides practical tips, such as using a meat mallet to flatten the roulades, properly binding them with butcher's twine, and adjusting cooking time depending on the cooking method (stovetop vs. oven).
• Serving Suggestions: The video suggests serving the roulades with classic accompaniments like potatoes, beans, red cabbage, or Spätzle.
• Sauce Refinement: The video shows how to achieve a smooth sauce by straining out the larger vegetable pieces after simmering.

This recipe for Deluxe Rinderrouladen (beef roulades) starts with thinly pounded rouladen beef. The filling consists of ground meat, egg, mustard, pickles, onions, and bacon. These ingredients are combined to form a meat mixture. The roulades are then filled with this mixture and secured with butcher's twine.

For the sauce, the roulades are seared on both sides. Then, carrots, celery, and onions (chopped coarsely) are added to the pan and sautéed. The pan is deglazed with red wine. Tomato paste, bay leaves, juniper berries, and additional wine (or water) are added, along with salt and pepper. The roulades are added back into the pan and simmered in this sauce for approximately 90 minutes (on the stovetop) until tender. Alternatively, they can be cooked in a 150°C (300°F) oven for 45 minutes, then left to rest in the switched-off oven for another 45 minutes.

Before serving, the sauce can be strained for a smoother consistency. The roulades are then served with the sauce and your choice of sides (potatoes, red cabbage, Spätzle, etc.).