Beef roulades from the gas grill
Recipe Facts
Difficulty:
medium ◉◉◉◎◎
Servings:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Gas grill, Dutch oven or cast iron pot, 6 x 3 toothpicks
Ingredients
• 6 slices of beef roulades, 3–4 mm thick
• 6 slices of bacon
• 6 pickled gherkins
• 6 boiled eggs
• 1 tsp mustard per roulade
• 2 white onions
• 2 tbsp clarified butter for searing
• Salt and freshly ground pepper
For the sauce:
• 1 bunch of soup greens, all roughly chopped
• 2 white onions, roughly chopped
• 2 tbsp tomato paste
• 1 tbsp sugar
• 2 bay leaves
• 500 ml dry red wine
• 500 ml beef broth
• 50 ml cream
• Salt and freshly ground pepper
Preparation
➊ Dice the bacon, onions, and gherkins into small cubes. Sauté the bacon and onions in a pan and mix with the gherkins in a bowl. Lay out the roulades and season both sides with salt and pepper. Then spread each with 1 tsp of mustard. Distribute the bacon, onions, and gherkin pieces evenly on the roulades, place a cooked, peeled egg at the beginning of each piece of meat, and then roll them up. Secure the openings on the left and right with a toothpick, as well as the end piece of the roulades.
Add some clarified butter to the Dutch oven and sear the roulades briefly on all sides, then remove them from the pot.
➋ Add more clarified butter to the pot and sauté the coarsely chopped soup greens and onions.
Add 1 tbsp of sugar and lightly sweat the tomato paste. Deglaze with half of the red wine and beef broth, and let it reduce for a short time. Then adjust the gas grill temperature to approximately 160 °C and place the Dutch oven in the indirect grilling zone. Ensure as even a top and bottom heat distribution as possible. Arrange the roulades in the pot and fill with the remaining red wine and broth until they are almost covered. Add the bay leaves and close the lid of the Dutch oven.
➌ Baste the roulades two to three times with sauce during cooking. After approximately 1 ½ hours, they are cooked through. They can be removed from the pot and kept warm, for example, on a warming rack.
Pour the sauce from the pot through a sieve and strain, then reheat it in the pot, enrich with a dash of cream, and season with salt and pepper.
➍ Serve with bread dumplings or mashed potatoes and, traditionally, red cabbage.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002, he founded Europe's largest BBQ magazine FIRE&FOOD and has since been editor-in-chief, opinion leader, and a welcome expert in German BBQ.
Recipe from FIRE&FOOD issue 01/2026
