The Unofficial World Cup of Food 2010 - Germany

Today sees the Unofficial World Cup of Food 2010 assume what will be its more usual format, featuring one country and one food writer per day. Tonight, Germany open their World Cup campaign in South Africa when they take on Australia and it is my great pleasure today to introduce you to Chef Keem, a native German now resident in the United States.

Germany of course received a huge blow in advance of the World Cup when their inspirational skipper, Michael Ballack, sustained an injury playing in the English FA Cup Final, which ruled him out of the tournament. How that will affect Germany's chances in South Africa, only time will tell but I am happy to confirm that no such issues have affected Chef Keem in the kitchen.

Cooking for Germany: Chef Keem




Consider this German Beef Rouladen recipe a consolation prize for all the poor teams that have lost against Germany in the 2010 Soccer World Cup. Since I'm writing this on May 18, I might end up falling on my face with this mouthful of braggadocio, eh? Well, in case things don't work out as I hope (and Germany doesn't win the title), at least I have something really good to fill my mouth with on July 11.

How To Make German Beef Rouladen Worthy of A Culinary World Cup

1. Tenderize an 8 to 10-ounces slice of beef (inside round or top round), but don't overdo it so the meat rips apart. Season well with salt and pepper.

2. Now spread the following ingredients over the meat: 1 Tblsp thinly-sliced smoked bacon, 1 Tblsp chopped onions, 1 tsp minced garlic, 1 Tblsp mustard (any kind), and 1 pickle spear. (In the video, the first 4 ingredients are already mixed together.)

3. Make a tight roll and secure the end with 2 tooth picks.

4. Brown the rouladen from all sides in hot oil; remove from pot into a bowl.

5. Cook a handful of chopped onion and one or two teaspoons of minced garlic until translucent and lightly browned; add one bay leaf.

6. Pour 1-2 cups of red wine into the pot and loosen the brown bottom bits with a spatula while boiling the liquid for 3-4 minutes.

7. Put the rouladen back into the pot and barely cover them with good beef stock (broth).

8. Bring everything to a gentle simmer, cover the pot, and cook for about an hour.

9. Remove the beef rolls to a covered dish and keep warm.

10. Whisk a 1/2 cup of sour cream and some cold thickener (roux) into the liquid to add body and flavor to the sauce; cook on high until lightly thickened.

11. Don’t forget to remove the tooth picks before serving the rouladen covered with sauce.

12. Great side dishes include mashers, pasta, rice, potato dumplings, bread dumplings, carrots, green beans, red cabbage or sauerkraut.

This video shows all the steps of this recipe except for a plated serving. It's totally up to you how you want to eat this fabulous dish. Almost any side dish you like will work fine with beef rouladen.



OK, I'll try to be impartial and generous: May the best team win the 2010 Soccer World Cup! (Which is what's going to happen, anyway.)

Chef Keem on Squidoo

Although Chef Keem is of course aware that I will be linking to his creations around the Web in the content of this post, he does not know that I am about to showcase some of his other talents, aside from writing and cooking. The following video explains why Chef Keem writes so prolifically for the Web hosting platform, Squidoo...



Update!! - Sunday Evening (UK time)

I promised Chef Keem earlier this week that I would enjoy a Weissbier or two as I watched the game tonight. I did not forget, Chef! I poured this Erdinger beer only minutes ago and am savouring it as I watch the match, where Germany currently lead Australia 2-0 at half-time.

For those who are unfamiliar with Weissbier, it translates in to English as, "Wheat beer." The word weiss in German can mean either, "White," or, "Wheat." I drank quite a few of these while in Germany for the FIFA World Cup 2006! To be enjoyed at its best, Weissbier really has to be poured in to a proper Weissbier glass as this one is and which I was given as a gift in Munich a number of years ago.