Rouladen is a German beef roll made of a very large thin peace of beef. Salt, pepper, mustard, onions, bacon and pickles. Rolled up it is a Rouladen and when I was still eating meat it was one of my favorite foods.

@georgiosntanis4353

Жыл бұрын

Was about to comment the same !

@littleword1

Жыл бұрын

Yup! In our family, julienned carrots were in the roll with the bacon and pickles. Onion was in the gravy. As he began I immediately thought "French Rouladen!" This definitely looks worth trying.

@WilliamWolfrath

Жыл бұрын

Grew up on that in our German American household!

@lisahoshowsky4251

Жыл бұрын

I’m Ukrainian but I live in a Canadian town that has a pretty heavy German influence and rouladen is a much loved favourite! I rarely make it myself but it’s easily found already freshly made at the local butcher or farmers market which is awesome.

@mstsp9546

Жыл бұрын

I make these, they are so good too. My recipe uses dill pickles--After browning the beef rolls, stir in some flour, add broth, slowly simmer about an hour. It is incredible. Great use for a inexpensive cut of beef.

Any time I don’t follow a recipe exactly to standard I’m just gonna call it rustic lol

@stephenpmurphy591

Жыл бұрын

That's a good one. Next time I cook for the family it's gonna be rustic.

@johndrews206

Жыл бұрын

Or burn something. It's rustic

@srkh8966

Жыл бұрын

That’s what I say

@johnmaynes7142

Жыл бұрын

Worth a like, got a good chuckle from this comment.

@luke_mckay

Жыл бұрын

Recipes are guidelines only. It's not baking

I love the passive agressive hate he gives bay leaves in every video.

@melaniemarrone9521

2 жыл бұрын

They are so f#$@ing stupid! Everything I put them in I have to spend time fishing them out and I never know if they actually contribute anything....

@specialforces4947

2 жыл бұрын

I sympathize. I find a bit pointless unless they are fresh.

@lillyess385

2 жыл бұрын

Bay leaves don't add flavour, they reduce the stench of the meat.

@melaniemarrone9521

2 жыл бұрын

@@lillyess385 seriously!!!!! I am such a curious person but I never oozed up what Bay leaves do other than piss me off! I take my recipes seriously first time I make them so I go very by the book..literally.

@specialforces4947

2 жыл бұрын

@@melaniemarrone9521 fresh adds some delightful savoury/aromatic flavour and works well in beef stews and stock. Dry is pretty pointless. Most recipes are based on what happens in professional chefs' kitchens - where there's ready access to fresh - and aren't adapted to omit dry because no one can be bothered.

You inspired me to make this today, and it is as delicious as you say it is! I asked my butcher for top round and told him what it was for. He went to the display case and pulled out a “London broil,” butterflied and pounded it for me. I have seen “London broil” cuts available for years but didn’t know what it was… when I looked at the label in smaller print it said “top round.” I know that some meat cuts have different names in different parts of the country, but this may make it easier for some people to find the right thing!

@huv123

Жыл бұрын

London Broil is a cut style, not a specific location on the cow.

@Zartoo_3rd_Overlord_ofBlargon7

Жыл бұрын

Every time I make braciole(which is basically the Italian version of this dish) I use London broil.

@jill7759

9 ай бұрын

@@Zartoo_3rd_Overlord_ofBlargon7Just a description of how the beef is presented not the actual cut of beef but most people don’t really know that so it can get confusing. It used to not be like that when there was an true meat department in every grocery where the beef was actually cut from whole sides of beef by a butcher.

@briannaregensburger3060

8 ай бұрын

Thank you so much! This is so helpful!

@OtherSarah2

6 ай бұрын

"london broil" is also perfect for fajitas -- you butterfly and pound it then marinate and grill it.

Anyone who has ever attempted to make a recipe from Julia's cookbooks, should be subscribed to this channel. Every time you think the recipe is nearing the end, there are 2 or 3 more pages. I made some twice cooked chicken once, and it was out of this world. I can find it now.

@rossmurray6849

8 ай бұрын

How many times did you cook the twice-cooked chicken?

For anyone doing this at home: definitely serve with some rice - it’s delicious with all that good sauce!

In French cuisine à la catalane is usually something with bell peppers - although it can sometimes be literally from Catalonia, here it's definitely the pepper thing as it's a northern dish. The German equivalent is Rinderrouladen, the piquancy of the stuffing being provided by dill pickles. Stuffing meat this way happens all over. An Italian cousin would be involtini alla Siciliana which are not poached but breaded and fried.

Hey! I think I know what the bacon stripes were supposed to be. In Italy usually a bacon, lard or guanciale slice gets added either inside the roll, placed under the stuffing and above the meat; or when a meat dish has to go in the oven you cover it in the fatty cured pork slices to protect it in the oven and keep the meat from drying and add some flavor.

@bynniebg

Жыл бұрын

This is good to know!

@Elizabethtarczy

Жыл бұрын

Pretty sure you are right! I'm working my way through this book too and the master recipe this one is based on says to do that with the bacon but it seems those instructions were missed in this variant recipe

@clemencec3790

Жыл бұрын

yes the bacon is supposed to go around the meat. Paupiettes usually uses lard slices, you can look up on google images to get an idea on how they're supposed to look like, with the lard (bacon here) around them.

@CopenhagenDreaming

10 ай бұрын

@@clemencec3790 In the Danish version (benløse fugle / "boneless birds" - don't ask me why, as there is no poultry in it!) strips of lard go inside the roll, sometimes with ground pork or veal. So I think it is basically just an indication that the very lean meat needs some fat to help it along - and there's probably no right or wrong way of doing it unless you want to make a specific national/regional version. In which case, do as grandmothers of that country would do. ;-)

@DebatingWombat

6 ай бұрын

@@CopenhagenDreaming Apparently, there is a similar French dish with a somewhat similar name (“alouette sans tête”, or “headless lark”) and I’m guessing that both the Danish and French name is due to the dish looking much like whole roasted small birds.

My mother made a German version of these when we were kids, and I still make them occasionally. When you get to Germany you could make Beef Rouladen. Sort of the same recipe but the rolls are stuffed simply with a 1/2 rasher of bacon, a thin finger of dill pickle, a small sprinkle of onions and a spread of mustard. Add a Tbsp of tomato paste to the sauce. Watching your show, I'm finding that my Mom cooked a lot like Julia - but only on Sundays. She held 4 part time jobs raising 4 kids alone. She LOVE treating us to fabulous meals once a week. So many of the dishes you make are ones that my Mom made for us as kids. (They used to be affordable.)

@pynczi

Жыл бұрын

It's the same in Poland! Rolady wołowe 😄

@cerenaseawell5753

Жыл бұрын

Glory to your beautiful, hardworking, and loving Mother.

@arianamauery9281

Жыл бұрын

My parents make this too, but they wrap the roulade with bacon as well as putting it in the middle 🤭 so yummy!

@acwhit1593

11 ай бұрын

As a single mother of one who had to work multiple jobs over the years, I applaud your mother! She sounds absolutely wonderful!

@MHarenArt

11 ай бұрын

@@acwhit1593 Oh she was! She always made weekends special by cooking our favorite meals

It's the french version of braciole. Same cut with a pine nut, garlic, parsley, parmesan and raisin stuffing. Braised in a Sunday gravy.

@ronschlorff7089

Жыл бұрын

can you make it on Saturday too, or Monday? ;D

@stephenpmurphy591

Жыл бұрын

​@@ronschlorff7089 No, you can not. That would be Saturdays gravy or Mondays gravy. Sunday's gravy is always created on Sunday.

@ronschlorff7089

Жыл бұрын

@@stephenpmurphy591 Oh, I see; but I will be much too busy on Sunday, I'll be making a hot fudge sundae!! ;D

These paupiettes are to be found in any supermarket in Belgium (annexe butchery) and I know them for more than 75 years. That's how old I am. In Flemish, they are called 'Vogels Zonder Kop' (birds without a head) or 'Blinde Vinken' (blind finches). No pun intended.

the close up whiff of the onion with teary eyes=gold

Hi! I'm Catalan and I've never heard of this dish! Haha It looks great! I've looked it up and this kind of elaboration is called "popietas" in Spanish and can be done with fish or chicken in addition to beef... I love your Jamie & Julia series! Greetings from Barcelona!

@cherbear1996

Жыл бұрын

Hmmm..interesting..a specific fish? This looks yummy n I don't eat red meat but love fish n chicken..

@nikkifennel

Жыл бұрын

@@cherbear1996 I've seen a lot of recipes with megrim and sole, but I guess any flat fish will do...

@samatine3108

Жыл бұрын

Maybe the Catalan part located in France (Roussillon, Pyrénées-Orientales).

@TheShrike616

Жыл бұрын

Or it might be a trick to make it sound more exotic. No french chef has ever done that XD

@clemencec3790

Жыл бұрын

Paupiettes is a french dish. "à la catalane" might only mean "inspired" by the catalan cuisine, maybe only because it has bell peppers in it 😅

I'm not sure if you read the comments months or years after posting, but you are always a delight. Always make me chuckle. And the end there when you taste the first bite... "Oooh, Okay, * yummm * Her recipes always a ton of work but it seems it's worth it.

@antichef

Жыл бұрын

I'm reading this one! aw shucks. I appreciate that a lot. Thanks Valory!

You might look to purchase a fat separator. They're inexpensive ($15 for the OXO Good Grips one I recommend) and a massive time saver. This was one of Julia's favorite kitchen tools and she used it any time she made a sauce like this.

@dtulip1

Жыл бұрын

Another tip, if you have time stick it in the fridge the fat solidifies and you can just pluck it out ...keep it for the next time you need to sear some meat

@jamescampbell2190

7 ай бұрын

I have that one and I love it.

@flarica64

5 ай бұрын

I agree. I bought one to make my Thanksgiving gravy and it is amazing. I don't know why I waited this long to get one....LOL

similar to what my German grandmother made called rouladen, yes yummy! oh and dropping the spatula? Julia must be with you

I love how excited you get when you get shocked at how good something is! I hope you make this dish again, just for yourself.

I hadn't heard of this before, either, and you really got my attention with it! p.s. you can freeze meat for 15 minutes or so and it will help with slicing it. :-)

@bumbleguppy

Жыл бұрын

this also might help to cut slices and butterfly them to save some pounding. Like cut 1/2" then split them almost all the way flat-wise like a hotdog bun and unfold them.

The way Jamie threw that bag was hysterical. 😋

@ronschlorff7089

Жыл бұрын

Yeah, but it needs a nice big "crashing sound effect" though when he tosses stuff, which he does often!! :D

Instead of buying a larger cut of beef, you can cut your slices twice the width and butterfly them. Voila, twice the surface area from the same cut of meat. Keep the seam on the inside of the roll, and no one will be the wiser. (If you wanted to really cheat, you could butterfly and apply meat glue (transglutaminase) to the seam.)

These are called olives of beef in British cuisine (yes we do have one), and can be stuffed with all sorts of fun stuff. Haggis is good, I like them with a mix of black pudding and Cumberland sausage meat, and I have tried minced bacon and mushrooms as a filling as well, like an inside out Wellington. You could try beer in the sauce, use a dark English bitter. And yes it comes out very tender and very moreish.

@KarobnotKarob

Жыл бұрын

Aha, I knew I'd had something similar but couldn't remember the name I knew them by, beef olives!

These look really good. My mom used to make beef rolls with mustard and a dill pickle, which I think she got from our Swedish grandma.

@gotlandia1588

Жыл бұрын

In swedish they are called rullader.

Rouladen in German! We have a special cut called roulade in Germany, you can buy thinly cut meat from supermarket. My mom uses salami, onions and cornichons. She smears mustard to the inner part of the meat.

Made these Paulette’s in the 70’s, too. I was impressed! My mother didn’t seem to be, but I think she was jealous :)

I stumbled across your channel and I'm loving it! Totally inspiring me to cook more luxury meals. :::My Friday night goal:::

@ChristianLawsonNYC

2 жыл бұрын

Me too just today!. Great channel @Anti-Chef Jamie!

@faithhutton1459

Жыл бұрын

I'm another stumbler. After watching you make souffle I did it too. Jamie, no metal spatulas in your non-stick pan or you ruin it. You'll be eating the surface as well.

"Paupiettes de veau à la forestière" were my favorite dish... from school!

LOLAsChef John says, "Never let the food win!" Good Job, Jamie!!!

I love mustard. I would call that flavor sensation pungent, myself. I see now that I need to buy a couple of cookbooks....

@DizzLexic

2 жыл бұрын

Funny, I am not a fan of mustard, but pan frying it on the bread seems like it would be pretty tasty ,.... or maybe making a grilled cheese like that instead of with butter... hehe

@amandafeliciano542

Жыл бұрын

@@DizzLexic that's ounds amazing....I have a recipe for grilled cheese that's filled with diced mango, red onion and red bell pepper that has a cumin butter outside that's fantastic, but mustard might be even better

Julia was a gem, and I watched her after sesame street

@MelissaThompson432

2 жыл бұрын

Same. I was in high school.

So I just ordered Volume 2, should arrive next week and pretty sure this is the first thing I am going to try because it looks delicious- or maybe a salad dressing, let’s not rush into anything 😂🤣😂🤣. Another great video 👍👍

Vol 2 is just so awesome. Her chapter on trying to recreate baguettes in an American home kitchen is breathtaking, though I can't endorse baking bread on an asbestos tile. It's just all kinds of crazy stuff like that. Goose confit you have to make for the experience. Oh, and her Nicoise Tripe is my very favorite tripe recipe. Let it go low and slow for hours.

I've had both books for years but they are collecting dust! I need to get those bad boys out for sure! Also Soo-ay cracked me up so much!🤣🤣🤣🤣

This brought memories from my childhood when my dad used to make these.

I freaking LOVE this channel. Thank u KZread algorithm.

Stumbled upon this channel and I love it

Often blanched bacon is wound around a roulade or pappilote to add a crispiness to the baked surface. Blanching reduces the oily fat. I think.

@NouriaDiallo

Жыл бұрын

I think blanching is a remnant of preindustrial agriculture : heirloom pig breeds tend to grow much more lard than the modern ones, and they used to be pasture raised, with a side of table waste, buttermilk, and acorns to fatten in the falls. Laura Ingalls Wilder also mentioned blanching the pork before frying it (in "By the Shores of Silver Lake"). The practice faded away with the development of our modern, leaner breeds. It might also have had something to do with the methods of conservation before artificial cooling : dried or smoked bacon may have been drier and more salty than what we have today.

I made this tonight but started too late in the afternoon. As such I increased the temperature to 350 and cooked for 90 min, the last 20 uncovered. End result? A bit tough. Lesson learned. Next time two hours of cooking time, covered all the way through at 325. Flavours were great though and my very picky teenager loved it.

You know, I love the play of word with the segment's name (Jamie & Julia). I actually LOVED the movie Julie & Julia (such a comfort movie for me). And what a wonderful idea to actually record the experience. Subbing.

My dad makes a recipe of Paupiettes (course we call them "rollitos" in spanish, cause we mexican) with a spinach and potato filling and actually wraps the rolls in bacon. I too learn to cook on the fly and your mastery and finesse in the kitchen remind me of my own. Forgetting a key ingredient until halfway through the recipe and dropping things on the floor are good examples of my technique, do them most times. 👌

I've made plenty from Vol. 1, but I've never made anything from Vol. 2 and it's been on my shelf for years. I think this changes with this recipe, maybe Sunday dinner this weekend.

You turning the oven down slayed me lmao

Never have I subscribed to a channel faster than I did with yours! Love your vibe and energy.

You're giving me confidence! I inherited her cookbooks recently. Though I've cooked in restaurants, this collection is a challenge for anyone. Julia Childs is totally worth the honors. A warm fascinating and funny lady. In the Bistro kitchen where I was a sous chef in the 80s, we used to joke whether or not 'Saint Julia' would approve of our dish. Very enjoyable and inspiring.

As a long-time married man, that door close was priceless😀!

Man oh man, this one had my mouth watering! I am definitely going to try it out over the upcoming Christmas holiday when the family is all together. Thanks for the find, Jamie.

Oh my gosh! I just found your channel today. Such a great video! And so impressive that you are tackling these Julia Child recipes. Love it!

Hello! I just started to watch your content and I’m enjoying it so much! I used to cook much more and I enjoyed it very much. I went through some pretty bad depression and gave it up. You’ve made me remember how fun and rewarding it can be to tackle a new recipe. This is easily one of the best cooking shows I’ve ever watched. I’m single, and live with my 21 year old vegan nephew, but I want to tackle Julia’s beef bourguignon now because of you. I hope you have a very happy new year!

Every time you said "suuu-ay" I just died.

My mom makes similar ones. No bread or bellpepper, instead there's a single pickle in the middle. With mustard, onions and some bacon/Speck. And usually mashed potatoes as a side. Works well with the sauce.

I accidentally found your channel yesterday and am enjoying your videos immensely.

This recipe began life in Germany - check on Roladen. Just eliminate the mustard bread inside and do only mustard and pickles. It’s simply easier. Yes, it’s delicious.

“Sue-way, oh my Lord, too funny. Never a chef before he started on this journey and a city dweller who never fed the birds in winter, obviously. Suet has taken on a whole new glamour.

I love you videos! Keep up the good work.

And now I need the volume 2 of mastering the art... that looks really tasty!

That looks great!

I’m totally going to try this recipe BUT for the filling I’d use the onion, green pepper, bread crumbs and a teaspoon of mustard. I learned how to cook from watching Sandra Lee’s “Semi-homemade” on Food Network and now I can’t cook anything 100% from scratch or exactly as the recipe calls for! LOL. I love your series!!

Really excited to try this recipe!

Fabulous!! Loved the video! Keep 'em coming!

Just found your channel and I’m loving it!

This looked amazing!

Fun to watch! Looks good to eat!

Very impressive recipe!!

Wonderful!

That looked delicious. Great job.

Looks so delicious 😋!

I am just loving these videos. So honest, without all the shouting and fancy editing. Apart from things falling from the sky thy is. Its so interesting to see someone get back and try some old style cooking. Thank you so much and don’t stop doing what you do. X

I have never laughed this hard when watching a cooking show.

I would have thought the beef would have been tough since it was so thin! Love your videos!

Hooray! Well done🥳

Looks delish! I might try this one!

So enjoyable to watch. so glad I found your Channel.

I have never seen Rye bread like that! Unusual!

I have two sons that enjoy cooking you are inspiring and have given me a great idea to help them enhance their skills. Thanks loving your videos!

I need to make this! Thank you. 😊

Looks great

I know this is an older video, but on the off chance you ever read this comment- the acid in onion reacts to water, so an easy fix to stop having such irritated eyes is to just stick your tongue out. it sounds silly, but the acid released by the onion hits the moisture on your tongue before it hits the eyes, and stops them watering. you can also pop your onions in the freezer for a few minutes before you chop them to stop the acid being able to aerosolize so easily. happy cooking!

That looks GOOD!

That looks fantastic!thanks for the recipe and the laughs

thanks for the inspiration

Sometimes helps me to put the roast in the freezer for a bit to get it to firm and easier to cut into exact slices 👍🏻 If you ever try grinding your own meat, do the same thing but after you cut it into chunks. Grinds way easier.

Love love love this, you crack me up x

Thanks!

Wow that looks amazing! I think I'll have to try making it.

Love how you lived the dish. Well done.

Enjoy your channel and style. Keep up the great work!!

Thank you so much for making me laugh like a mad woman! I needed this tonight!

Gonna have to try thar recipe put it looks so amazing. You are a great cook up the good work

I just love your attitude toward cooking so much!

I don't know since this is 2 years old if you'll see this comment. But I'm of German descent. My oma taught me about rouladen basic prep salt and pepper the meat, brush the meat with mustard.For the stuffing use chopped pickles ..yes pickles trust me, add chopped bacon and diced onion. Basically do the same as above you will not be sad about it.

I really enjoyed this. Great approach to the recipe. Keep up the good work. Thank you.

This recipe left me craving a convenient ingredient list in the description.

Despite your insecurities the dish turned out to be excellent!!! Well done!!!

Wow beautiful plate of food Jamie. Congrats.

In Scotland they are known as beef olives and the stuffing is either oatmeal or haggis.

Great video 😊

Looks delicious.

Omg you’d love Silesian Rolada! Beef roll with onion, mustard, bacon, sausage and pickles. We serve it with kluski (potato gnogchi?) and red cabbage cooked with bacon. And gravy, of course. YUM! I love it so much we’ll be serving it during our wedding reception in june✨

That looks so good! I’m going to make this

Congratulations on your great success, Jamie! I love it when the things you cook turn out great!

They look delish . Loving the idea of that stuffing in other things. Yum