Dry-Aged Veal Roulades (2 pieces)

An absolute classic in extra tender: perfect for classic braised dishes

Finest meat for finest enjoyment

A succulent taste experience from the inside of the veal leg. Our veal roulades come from the topside of the veal, making them a particularly tender treat. The meat from the topside is short-fibered and lean, so the roulades become truly tender after braising.

The origin of the name

The term "roulade" dates back to around 1750 and is French. The term is derived from the word "rouler," which in German means "to roll"—a clear and simple reference to the preparation of the meat. A roll made of thin slices of meat, fish, or cabbage leaves, optionally filled with various ingredients, which are braised in a stock or sauce.

Stuffed, braised, feasted

The classic way to prepare roulades is to braise them. To give the "rolls" an extra kick of flavor, they are often filled with them. You can let your creativity run wild here, as anything that complements the desired flavor of the finished dish is suitable. Bacon, onions, gherkins, cream cheese, mushrooms, leeks, Emmental cheese, garlic, spinach, sauerkraut, bell peppers... the list is practically endless.

Preparing the roulades

Leave the roulades at room temperature for about 30 minutes before preparing
This promotes even cooking.

Filling and rolling

Think of a tasty filling for the roulades, for example with bacon, onions, mustard and gherkins.

Spread the filling evenly over the roulades, roll them up carefully and secure them with kitchen string or roulade pins.

Searing and braising

Briefly sear the roulades in a hot pan on all sides until they have a nice crust.

Then add a liquid of your choice (e.g. stock, red wine or tomato juice) and let the roulades simmer over low to medium heat.

Serve and enjoy

Let the roulades rest briefly before cutting to allow the juices to distribute throughout the meat.

When serving, you can pour the braising liquid over the roulades as a sauce.

Combine the veal roulades with your favorite side dishes and enjoy. Store any leftovers in an airtight container in the refrigerator and consume within 3-4 days.