Know Your Cut
Our Butcher’s Beef Rouladen starts with a thick slice of beef knuckle, carefully butterflied, flattened and trimmed by our butchers before being rolled by hand.
Beef knuckle is a lean, full-flavoured cut from the round. Its firm texture makes it particularly well suited to slow cooking, where time and gentle heat allow the beef to become tender while retaining its rich, distinctly beefy character.
Each piece begins at approximately 700 g before being butterflied and trimmed into an even rectangular piece of around 500 g, creating the ideal shape for filling and rolling.
Inside the Roulade
Inside, we keep things classic: Dijon mustard, raw cured bacon, dried onion, breadcrumbs, thyme and black pepper.
A thin layer of Dijon is spread over the beef first, followed by finely diced bacon and a savoury onion filling. The roulade is then rolled tightly and tied individually by hand.
During cooking, the bacon slowly renders into the filling while the mustard, onion and thyme season the beef from the inside. The result is rich and savoury without overpowering the natural flavour of the beef.
No cheese, heavy sauce or unnecessary ingredients — just a traditional butcher-style roulade prepared and ready for slow cooking at home.
Cook It Like a Pro
Slow-Braised Oven Method
| 1) | Remove the roulade from the refrigerator approximately 20 minutes before cooking. Remove the vacuum packaging but leave the butcher's twine in place. |
| 2) | Preheat the oven to 160°C. Heat a little oil in a heavy casserole or oven-safe pan over medium-high heat. |
| 3) | Brown the roulade well on all sides. Take your time with this step — good caramelisation adds considerable flavour to the finished dish. |
| 4) | Optional: add roughly chopped onion and carrot to the pan and cook for several minutes. |
| 5) | Add approximately 250–300 ml beef stock, or water prepared with beef stock powder. For a richer sauce, replace 100–150 ml of the liquid with dry red wine. |
| 6) | Cover with a lid and transfer to the oven. Cook gently at 160°C for approximately 1½–2 hours, turning the roulade once during cooking if necessary. |
| 7) | The roulade is ready when the beef is tender and the centre is thoroughly cooked. Remove from the casserole and rest for approximately 10 minutes. |
| 8) | Remove the butcher's twine and cut into approximately 2 cm thick slices. Spoon some of the braising juices over the top before serving. |
Serve It With
Butcher’s Beef Rouladen is made for an autumn or winter dinner. Serve with mashed potatoes, roasted baby potatoes or buttered noodles, together with carrots, green beans or other seasonal vegetables.
The braising liquid can also be reduced after cooking to create a simple, rich sauce for serving.
Frequently Asked Questions
- Q. What cut of beef is used?
- A. We use beef knuckle. It is a lean, full-flavoured cut that responds particularly well to slow, gentle cooking.
- Q. What is inside the roulade?
- A. Each roulade is filled with Dijon mustard, finely diced cured bacon, dried onion, breadcrumbs, thyme and black pepper.
- Q. Do I remove the string before cooking?
- A. No. Keep the butcher's twine attached during cooking so the roulade maintains its shape. Remove it after resting and before slicing.
- Q. Why should the roulade be cooked slowly?
- A. Beef knuckle has a naturally firm texture. Slow, gentle cooking gives the beef time to become tender while allowing the bacon, onion and Dijon filling to flavour the meat from within.
- Q. How many people does one roulade serve?
- A. One roulade is approximately 500 g before filling and is suitable for approximately 2–3 people when served with vegetables and a side dish.