John Myers
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Sauerbraten Ruladen in Baden Style
The perfect sauerbraten ruladen in baden style recipe with a picture and simple step-by-step instructions.
marinade
- 8 Slices of bacon
- 4 tsp Medium hot mustard
- 2 Shallots or small white onions
- 1 Fresh clove of garlic
- 2 tbsp Chopped pine nuts or sweet almonds
- 3 Dried prunes
- 1 Sprig of rosemary
- 50 g Breadcrumbs
- 1 Egg free range
- 2 cl Marsala or port wine
- 1 Msp. Senfpulver, Paprikapulver, Salz & Pfeffer aus der Mühle
- 50 gr. Butterschmalz, 1 tbsp Speisestärke, 0,1 l Sahne
- 1 tbsp Tomatenmark, 1 Msp. Zimtpulver, 1 tsp Rohrzucker
- Some cranberry jam, 2 tbsp raisins / grapes if desired
- 2 Onions
- 250 ml Rotwein- oder Kräuteressig
- 400 ml Rotwein trocken, z.B. badischer Spätburgunder, Lemberger
- 100 ml Wasser
- 5 Gewürznelken,1 Lorbeerblatt
- 1 teaspoon each of pepper and mustard seeds
- 3 zerdrückte Wacholderbeeren und Pimentkörner
- 2 Carrots
- Some mace, 1 chilli pepper
- ½ tsp Thymian Blättchen
Marinade:
- Make a marinade from vinegar, red wine, water, diced carrot, onion rings and the remaining spices. Bring this to the boil briefly in a saucepan and let it cool down again.
Rest time of the roulades:
- Pour the cooled marinade over the meat slices and put everything in the fridge for about 5 days. Turn the meat frequently in between. Remove and dry the meat slices before preparation. Sieve the marinade and set aside.
Filling:
- Slowly sauté the finely chopped shallots with the rosemary needles and a little oil in a non-stick pan, add the finely chopped garlic, the chopped pine nuts and diced prunes and simmer gently for about 10 minutes. Deglaze with Marsala and season with mustard powder, paprika, salt and pepper. Then take it off the stove. Mix the breadcrumbs with the egg and stir in the contents of the pan.
- Brush the roulades with mustard, season with salt and pepper, then cover with two slices of bacon, spread some of the filling on top and roll up the roulades tightly from the broad side and tie. Fry them vigorously in the hot clarified butter with the open side facing down, then turn and fry brown on all sides. Briefly roast the tomato paste, pour in some marinade and cover and let simmer for a good 90 minutes. Always add a little marinade.
- Remove the meat, sieve the stock and let it reduce a little with the remaining marinade. Add the raisins and cook briefly. Mix the cream and starch and use it to thicken the sauce. Season with a little cranberry jam, cane sugar, cinnamon powder and salt and pepper.
Side dish recommendation:
- Potato or bread dumplings, boiled potatoes, spaetzle, apple and red cabbage (see also my KB), field or mixed salad
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