Which meat is best for making rolls?

In the past, there was always a delicious meat meal on Sundays, called the Sunday roast. And although roast is not the right term here, as a child roulades were also part of the regular program when Sundays really got going. And not only in Germany, but also in Austria, Poland and the Czech Republic, people love this dish of cured meat. The term, however, comes from French and means something like “to rub”. But what kind of meat makes it particularly tender?

Which meat is best for making roulades?

Basically, at this point it should be noted that classic roulades are made with beef. However, today there are many recipes with lamb, veal, pork or turkey. Cabbage or cabbage-shaped vegetables are also often used. But let’s stick with the classic beef roll.

As roulades usually take about an hour and a half to two hours to stew, it is not advisable to use the fillet or meat from the back of the animal. Firstly, this is very expensive and secondly, it is not practical at all, as it would dry out and become fibrous. In addition to the consistency, the piece of meat must also be of a certain size so that it can be used as a cover for a filling that is plated and finally wrapped.

Therefore, large slices of veal leg are generally used to make roulades. The pink part and the beef leg (the lower parts of the leg) are not particularly suitable for making roulades. They grow and have too many tendons and connective tissue. The upper rear of the beef leg, consisting of the upper shell (inside the beef leg) and the lower shell (back on the outside of the beef leg), is of interest for beef rolls. Both are basically very good as round meats. From my point of view, however, the meat on the top is the best for tender beef. It’s perfectly lean and yet doesn’t dry out a bit when grilled. Instead, they are tender and incredibly tasty roulades with meat on top.

In order for the inside of the roll to remain juicy and tasty, it is also essential to close the roll well. Some people swear by using circular needles, but I’m a fan of yarn. Wrapping food with string is called bridge in French cuisine, more information here.

In addition to providing recipes from EAT CLUB, we also want to provide you with essential information on the subject of food. This also applies to meat, which is why you can find many interesting questions and answers in our cooking school. Here are some examples that may be of interest to you:

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