Smoked onion rouladesPhoto: Mathias Neubauer

Smoked Onion Roulades from the Dutch Oven

Name: Smoked Onion Roulades from the Dutch Oven
Total time: 1 h 30 min
Yield: 4-6 servings
Ingredients: Dirty Dust spice mix (see below); 6 slices beef roulade meat (300–350 g each, from top round, bottom round, rump, or sirloin tip); 1 kg white onions; 500 g small parsley roots; 4–6 tbsp coarse-grain mustard; 12 slices bacon; 6 gherkins; 3–4 tbsp oil; 2 tbsp tomato paste; 1.2–1.5 l hot beef broth; 2–3 bay leaves; Dirty Dust spice mix (approx. 5 tbsp):; ½ stalk lemongrass; ½ star anise; 1 tbsp coriander seeds; 1 tsp lemon pepper; 1 tbsp curry powder; 1 tsp onion powder; 1 tbsp brown cane sugar; 1 tsp coarse sea salt; Equipment:; Parchment paper; Kitchen twine; Dutch oven; 3–4 handfuls applewood smoking chips (soaked for at least 30 minutes)

Recipe by Weber from the book: “Weber’s Dutch Oven & Plancha”

Beef roulades are the epitome of Sunday cooking. Here they make a smoky appearance on the grill. Stuffed with mustard, bacon, onions, and pickles, the roulades are first infused with applewood smoke. Then they braise in the Dutch oven along with parsley roots and plenty of onions until tender, for about two hours. A spice blend with lemongrass, star anise, and curry brings a surprisingly exotic touch to this classic. The result is tender meat and a rich braising liquid, just the thing for chilly autumn days.

Time

90 min

Servings

4-6 servings

Difficulty

medium

Preparation

1
For the spice mix, cut the lemongrass into fine rings and chop finely. Roughly grind the remaining ingredients in a mortar and mix with the lemongrass.
2
Sprinkle both sides of the meat slices with the spice mix, cover with parchment paper, and marinate at room temperature for at least 30 minutes. Even better is to let them marinate overnight in the refrigerator.
3
Prepare the grill for indirect low to medium heat (140–160 °C). Peel the onions and cut into wedges. Clean, peel, and halve the parsley roots lengthwise.
4
Lay the meat slices side by side and spread with mustard. Top each with 2 slices of bacon, 2–3 onion wedges, and 1 gherkin. Fold in the sides, roll up the meat from bottom to top, and tie with kitchen twine.
5
Place the roulades in the center of the grill grate. Distribute the smoking chips over the coals or place them in the smoker box of the gas grill. Grill and smoke the roulades with the lid closed for 35–40 minutes.
6
Prepare the grill for direct medium-high to high heat (190–210 °C) and insert the Dutch oven. Pour in the oil and sauté the remaining onion wedges with the parsley roots for 8–10 minutes, stirring continuously.
7
Stir in the tomato paste, pour in the hot broth, and add the bay leaves. Bring the liquid to a boil in the covered pot with the grill lid closed.
8
Add the roulades, cover the pot again, and braise with the grill lid closed for approx. 2 hours until tender.
9
Serve in the uncovered Dutch oven with the braising liquid and vegetables.

Tip

Roulade meat is usually sold pre-cut at the butcher, with slices typically weighing around 200 g. For this recipe, it is worth specifically asking for larger slices weighing around 300 g. This makes them much easier to roll up with the generous filling.

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