Juicy beef roulades from the hot pot

Beef roulades are a classic braised dish of German cuisine. Slow cooking in a Dutch oven makes them particularly tender and gives them an intense aroma.

The cast iron fire pot is perfect for such braised dishes: The heat is distributed evenly, the meat remains juicy and the sauce gets a particularly strong flavor base.

Ingredients (for 8 roulades)

8 slices of beef roulade

400g diced bacon

3 onions (cut into rings or slices)

16 slices of Black Forest ham

4 gherkins (cut into strips)

2 small carrots (sliced)

2 tablespoons of oil

Mustard

Salt

pepper

300 ml red wine

400 ml beef stock

200 ml water

preparation

1. Prepare the Dutch oven

Allow about 20 briquettes to glow in the chimney starter .

Lightly grease the Dutch oven with oil or rub it with a piece of bacon rind.

For cooking later, place about 6 briquettes under the pot and 14 briquettes on the lid .

2. Prepare the roulades

Spread out the roulade slices and season lightly with salt and pepper.

Spread each slice with mustard .

Each of these:

• 2 slices of Black Forest ham
• some onion strips
• some gherkin
• some bacon cubes

distribute.

Roll the roulades up tightly and secure them with kitchen twine or roulade pins.

3. Brown the meat

Heat oil in the Dutch oven.

Sear the roulades thoroughly on all sides to develop roasted aromas.

Add the carrot pieces and sauté briefly.

4. Braising

Deglaze with red wine and let it reduce briefly.

Add beef stock and water.

Close the Dutch oven and place the prepared briquettes on the lid and under the pot.

Let the roulades simmer for about 1.5–2 hours , until the meat is tender.

Check periodically to ensure there is still enough liquid, and add more water or stock if necessary.

Serve

Serve the roulades with the resulting sauce.

These go particularly well with:

• potato dumplings
• mashed potatoes
• Spätzle
• red cabbage

Recipe and photo: michi_1543