Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 20 2022
Wrapped and Stuffed - Grilled German Beef Roulade Skewers
Image From foodnetwork.com
2 lbs beef (single cut)
salt & pepper to taste
1 lb ground beef
½ cup BBQ sauce
2 tbsp chopped parsley
1 garlic clove, minced
½ tsp cayenne pepper
8–10 strips of bacon
3–4 onions, sliced
vegetable oil for frying
1–2 tbsp brown sugar
1–2 tbsp whole grain mustard
5–6 mini dill pickles
For the marinade:
⅓ cup vegetable oil 2–3 tbsp honey 1 cup dark beer
For the beef roulade, place the 2 lb cut of beef (we suggest using beef tenderloin) on a large piece of plastic wrap, butterfly the beef, and place a second piece of plastic wrap on top. Use a meat tenderizer to flatten the butterflied beef and season with salt & pepper.
For the filling, stir together the ground beef, BBQ sauce, cayenne pepper, minced garlic, and chopped parsley, then season with salt & pepper. Spread the ground beef mixture evenly over the flattened cut of beef, leaving some uncovered space at the top and bottom.
Place a layer of bacon on top of the layer of ground beef.
Heat a skillet with some vegetable oil and caramelize the sliced onions. Once the onions start to sizzle, add in the brown sugar and continue to cook on low heat until the onions are tender and golden brown. Stir in the whole grain mustard, remove the skillet from the heat, and let the caramelized onions cool.
Spoon the cooled caramelized onions on top of the layer of bacon and spread them evenly over the roulade. Place a horizontal row of mini dill pickles near the bottom of the beef and use the plastic wrap to help roll everything up into a snug log. Transfer the roulade to the refrigerator and chill for at least 2 hours, preferably overnight. Soak 8 wooden skewers in water so that they don't burn when the roulade is on the grill.
Once the roulade has chilled, take it out of the refrigerator and light the grill. Insert the soaked skewers into the roulade so that they're spaced out evenly, and cut the roll into 8 even segments, making sure there's 1 skewer in each slice.
For the marinade, stir together the vegetable oil, dark beer, and honey, and brush the mixture over the surface of each skewered slice of roulade.
Grill the roulade skewers for 10–15 minutes on each side on indirect heat.