The top 12 Questions on the Preparation of Roulades answered by Chef Thomas Sixt

In this article, Chef Thomas Sixt answers a collection of cooking questions about cooking, braising and preparing roulades.

Your question is not listed? Send me an email or leave a comment at the bottom of the page.

1. How do I make roulades properly fine?

Pat slices of beef topside placed between foil and season with salt and pepper. Spread with mustard, then top with bacon slice and gherkins. Fold in the sides of the meat slice, roll up and secure with roulade needles. Fry the roulades and braise in sauce. Click here for the roulade recipe.

2. Which meat is optimal for the preparation of roulades?

Long, thinly cut slices of beef topside are suitable for preparing roulades. Other pieces of meat are the underside, from the thick neck, corner tail piece or ball. All pieces of meat are parts of the leg of beef.

3. Which ingredients do I use for the roulade filling?

Classic beef roulade filling consists of mustard, bacon, pickles, optionally carrots and onions. You will find step-by-step instructions in the roulade recipe.

4. How do I bind rows correctly?

There is no right or wrong way. Important: Roll the roulades tightly together, then fix them with roulade needles or wrap them tightly with a grill and roast string. You can also use toothpicks. Here you can find the roulade recipe with step-by-step photos.

5. Why are roulades tough and what can I do?

Braise the roulades longer in the sauce until they are cooked soft. The roulades should be covered with sauce when braising. You can find the instructions for braising roulades here.

6. How do roulades become tender and juicy when cooked?

At best, braise the roulades with a lid in the oven. Keep the roulades covered with sauce. Note the cooking time of at least one hour and a temperature of approx. 170°C. You can find the roulade braising instructions here.

7. How long do I have to braise roulades?

Braise the roulades on the cooker with a lid in the pot for a good hour. In the oven, also with a lid, at 175 °C. In the pressure cooker, the cooking time is approx. 35-40 minutes. You can find the roulade braising instructions here.

8. Which base do I use for the roulade sauce?

Gourmets use a veal stock as the basis for the sauce; beef stock, beef roast juice or vegetable stock are optional. To add more flavour to the sauce, it is a good idea to add marrow bones to the sauce. Dry red wine is another ingredient in the sauce. Here you will find detailed instructions on how to make roulade sauce.

9. When are the roulades cooked?

Check the degree of cooking of the roulades by pricking them with a thin fork or needle. If the needle goes in easily and without resistance, the roulades are done.

10. How to tie the roulade sauce?

Remove the roulades from the sauce, strain through a sieve and bring to the boil. Add freshly and finely grated potato or coldly stirred cornflour to the boiling sauce until the desired binding is achieved. The sauce will not thicken until it comes to the boil. You can check the strength of the sauce binding achieved on a cold plate. Recipe for making roulade sauce.

11. Which side dishes go with the roulade?

Popular filling side dishes are spaetzle, potatoes, mashed potatoes and napkin dumplings. Popular vegetable side dishes are blue cabbage, savoy cabbage and Brussels sprouts. Discover more side dishes for roulades.

12. How can I specially season roulade sauce?

You can season the roulade sauce with gingerbread spice, with dark chocolate and with port wine. The addition of hot mustard is very popular; Dijon mustard has proven to be very good here. Mix the sauce with cold butter before serving. Tip for cooking roulade sauce…

13. Top roulade recipes

Preparing classic roulades shown step by step by chef Thomas Sixt.

Chicken roulades prepare successfully as wonderful alternative for beef roulades.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!