This braised beef roulade recipe resembles the Italian classic Braciola but is more intense in the final flavour. While the ingredients may be similar, the addition of sundried tomatoes and roasted red peppers add sweetness, smokiness, and tanginess that help lift the richness of the braised beef.
It’s surprisingly easy to make- get your butcher to prepare the meat- and will wow guests who think it is much harder to make than it is. Serve this with some roasted potatoes or some broad, long pasta.
Braised Beef Roulade Recipe Recipe
Equipment
- Cutting Board
- Frying Pan Sauté Pan with Lid
- Tongs
- Butcher’s Twine
Ingredients
For The Beef Roulade
- Salt to taste
- Black pepper to taste
- 340 grams Beef Flank Steak or Bavette or Skirt Steak
- 30 grams Breadcrumbs
- 43 grams Sundried tomatoes, rough chop
- 10 grams Garlic, minced
- 7 grams Parsley, minced
- 16 grams Parmesan, shredded or grated
- 36 grams Prosciutto or similar cured ham
- 1 tablespoon Extra Virgin Olive Oil
- 3 tablespoon Olive Oil, for searing
For The Tomato Sauce
- Salt to taste
- Black pepper to taste
- 375 grams Tomato Sauce, use your favorite store bought brand
- 81 grams Roasted Red Bell Pepper
- 75 ml Red Wine
Method
For The Beef Roulade
- Slice and pound the beef to about ½ cm thick (or better yet, have your butcher do it).
- Season with salt and pepper
- Combing remaining roulade ingredients, except the searing oil, in a bowl and combine well.
- Spread the “stuffing” onto the beef in an even layer.
- Roll the beef into a roulade so that when you slice it, you cut against the grain of the meat.
- Tie with butcher’s twine so it doesn’t unroll when cooked. You can use toothpicks if you don’t have butcher’s twine.
For The Tomato Sauce
- Combine the ingredients in a blender and blend until combined, but not smooth.
Cooking Steps
- Heat the searing oil in the sauté pan over medium-high heat.
- Add the tied roulade and caramelize on all sides.
- Add the tomato sauce. Bring to a simmer.
- Turn heat to medium-low and cover.
- Simmer, turning occasionally, until the meat is tender, about 40 minutes.
- Explore cuts of beef you’re not used to using. Find cuts that work better when braised, grilled, or roasted. There are a lot of great, under-utilised cuts that deliver great results at a lower cost.
- Learn how to use butcher’s twine. It’s rather simple once you learn the basic knots and is useful in many ways.
Roulade Backstory
“Roulade” refers to a dish that consists of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats, and then cooked. The term is derived from the French word “rouler,” meaning “to roll.”
The concept of a roulade is not unique to French cuisine; similar dishes can be found in various culinary traditions worldwide. For example, in German cuisine, a roulade is typically a beef dish known as “Rinderroulade,” the beef is rolled around a filling of bacon, onions, mustard, and pickles.
In other cultures, variations of the roulade concept include the Italian “braciole,” the Middle Eastern “dolma,” and the Eastern European “golubtsy” or “holubtsi,” where cabbage or grape leaves are used as the wrapper instead of meat. These dishes often reflect local ingredients and tastes.
The roulade can be seen as a method of food preparation that allows for creativity and versatility, accommodating a wide range of fillings and accompaniments. It also often serves to make a small amount of meat go further, a useful quality in times or places where meat is scarce or expensive. The dish’s popularity across various cultures underscores its adaptability and appeal.
