Chef Staib's Angus Beef Rouladen Recipe
Chef Staib is taking you to visit the land of Hansel & Gretel, his home the Black Forest.
Black Forest Beef Rouladen/Germany
Adapted from Black Forest Cuisine ©2006 by Walter Staib
Running Press Book Publishers, Philadelphia & London
Serves 6
2 tablespoons unsalted butter
1 teaspoon garlic, minced
1 large white onion, peeled and sliced
6 slices Dietz & Watson® Angus Roast Beef, 8-10 in long, 3 to 4 in wide, and ¼ in thick
Salt & freshly ground black pepper
2 to 3 tablespoons Dietz & Watson® Stone Ground Mustard
1 large bunch fresh curly-leaf parsley, stemmed and chopped
1 pound Dietz & Watson® Gourmet Imported Bacon, cut into 2 inch pieces
6 Dietz & Watson® Kosher Pickle Spears
2 cups red wine
3 cups Demi-Glace or prepared brown sauce
Fresh curly-leaf parsley sprigs, for garnish
1. Heat 2 tablespoons of the butter in a medium sauté pan over high heat. Add the onion & garlic and sauté until softened and translucent. Remove from the heat to cool completely.
2. Line up the angus roast beef slices on a work surface, laying them flat,. Spread a generous teaspoon of mustard on each slice, layer the bacon on each slice of the beef, then sprinkle evenly with sautéed onion, parsley. Place a pickle spear on the edge of each strip, roll tightly, and tie with kitchen twine, or pierce with toothpicks to hold the rolls in place.
3. Preheat the oven to 425°F.
4. Place the roulades into an oven proof casserole dish. Pour in the wine & demi-glace, cover, and set in the oven to roast until the meat is fully cooked but still tender, about 30 minutes.
5. To serve, remove the twine or toothpicks from the roulades.
Sweet & Sour Red Cabbage
From Black Forest Cuisine ©2006 by Walter Staib
Running Press Book Publishers, Philadelphia & London
Serves 8
2 tablespoons unsalted butter
1 medium shallot, peeled and chopped
1 clove garlic, peeled and chopped
2 1/2 to 3 pounds red cabbage, cored and shredded (about 10 cups)
1/2 cup full-bodied red wine, such as Burgundy
1 1/4 cups balsamic vinegar
1/2 cup granulated sugar
Salt
Freshly ground black pepper
1. Melt the butter in a large sauté pan over medium heat, add the shallot and garlic, and sauté until golden, about 1 minute.
2. Add the cabbage, tossing several times, and pour in the wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan.
3. Stir in the vinegar and sugar and season with salt and pepper. Bring to a boil over high heat, stirring constantly to prevent the sugar from burning, reduce the heat to medium low, and simmer until the liquid is reduced by three-fourths, about 10 minutes. (The reduction will be concentrated and have a light syrup consistency.)
Macaire Potatoes
From Black Forest Cuisine, ©2006 by Walter Staib
Running Press Book Publishers, Philadelphia & London
Serves 8
8 large Yukon gold potatoes, peeled
4 egg yolks
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
4 slices bacon, cooked and finely chopped
1 tablespoon finely chopped chives
Preheat the oven to 350°F.
1. Place the potatoes in a large saucepan filled with lightly salted water, bring to a boil over high heat, and boil until the potatoes are just tender, about 15 minutes. Drain the potatoes, place on a baking sheet, and set in the oven to dry further, about 5 minutes. Set the potatoes aside to cool slightly.
2. Push the potatoes through a potato ricer or food mill into a large bowl, add the egg yolks, salt, pepper, nutmeg, bacon, and chives, and mix thoroughly to combine.
3. Using slightly wet hands, shape the potatoes into cakes about 3 inches in diameter and 1/2 inch thick. Arrange the cakes on a parchment-lined baking sheet coated with vegetable spray, and bake until golden brown, about 15 minutes.
