John Myers
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Nürnberger Roulade
The perfect nürnberger roulade recipe with a picture and simple step-by-step instructions.
Roulades
- 4 piece Beef Roulade
- 16 piece Bacon strips
- 1 piece Pickled cucumber
- 1 piece Onion
- 4 piece Nuremberg sausages
- Mustard hot
- Salt pepper
for the sauce
- 1 piece Onion
- 1 piece Carrot
- 1 piece Celeriac fresh
- 2 tbsp Tomato paste
- 200 ml Red wine
- 800 ml Beef stock
- 1 piece Clove of garlic
- 3 Discs Ginger
- Peppercorns
- Juniper berries
- Allspice grains
- Bay leaf
- Salt, pepper, paprika powder
- Possibly cold mixed cornstarch
- Ice-Cold pieces of butter
Prepare the roulades
- Cut the onion and pickled cucumber into strips, cut 4 sticks from the carrot for the sauce vegetables. Spread out the roulades, brush with hot mustard, season with salt and pepper. Place two strips of bacon lengthways and then two across the bottom. Top with cheese, cucumber, onion, carrot and a sausage. Fold the bacon strips laid across (this saves you from wrapping the roulades when rolling up), roll up and pinch them in place. Salt and pepper again on the outside.
Sear
- Fry the roulades well all around in a little hot oil. Then take it out again and keep it warm. Braise the diced sauce vegetables. Toast the tomato paste briefly, deglaze with the red wine. Let it reduce and put in the roulades. Pour the stock.
Finish cooking
- Let simmer on a low heat for about 2 hours, after one hour add the garlic clove, ginger, peppercorns, juniper berries, allspice and bay leaves and turn the roulades. At the end of the cooking time, remove the roulades from the sauce and keep warm. Strain the sauce, season, thicken if necessary. Take off the stove and fold in the ice-cold pieces of butter.
- Serve the roulades with the sauce. With dumplings and red cabbage.
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