Beef roulade in roasting juices

Beef Roulade in Gravy, ready-to-serve from a jar

The Beef Roulade in Gravy from Faber Feinkost is a ready-to-serve meal in a jar, hand-rolled and filled with bacon, mustard, onion, and gherkin. Not a mushy convenience meal, but a Sunday classic from an artisanal butcher shop that you simply need to heat up.

Beef Roulade in Gravy is a ready-to-serve meal in a jar by Faber Feinkost from Bad Kissingen. Tender beef is rolled by hand around a filling of smoked bacon, mustard, onion, and gherkin and cooked in a rich gravy. Heat it up, plate it, and your Sunday roast is ready—without hours of braising.

Gently braised, just like Grandma's cooking

The roulade is braised until tender; the meat falls apart easily, and the gravy tastes heartily of roast and mustard.

The filling features the classic combination: smoked bacon for flavor, mustard for a subtle kick, and onion and gherkin for sweetness and acidity. Tender, hearty, and homemade, this beef roulade tastes just like Sunday at Grandma's, but without the hours of work in the kitchen.

Beef roulades are considered the ultimate test of home cooking, as rolling, searing, and long braising take a lot of time. Faber takes this work off your hands and delivers the finished result in a 380g jar, complete with a delicious gravy. The beef comes from the region, and because Faber is a butcher shop itself, they know exactly which cuts are best for rolling. It is no wonder that the roulade is one of the classics in their range.

With dumplings, noodles, or red cabbage

Potato dumplings and red cabbage are the perfect accompaniments for beef roulade, in true Franconian Sunday tradition.

Wide ribbons of pasta, bread dumplings, or mashed potatoes that soak up the rich gravy work just as well. Serve with a glass of robust red wine and a spoonful of cranberries. Heat the roulade gently in a water bath or in a pot so the meat stays juicy.

One jar is enough for a generous portion, and since nothing burns or overcooks, the Sunday meal turns out perfectly even when you have no time to cook. Practical for a weeknight dinner, festive enough for guests.

For a quick lunch, a plate with mashed potatoes is enough; for a festive Sunday, turn it into a full meal with dumplings, red cabbage, and cranberries. Leftovers can be wonderfully reheated the next day, by which time the gravy has had even more time to soak into the meat.

Hand-rolled in Bad Kissingen

Behind the roulade is Thomas Faber, a trained chef and meat sommelier whose family has been making fine foods in Bad Kissingen since 1898.

Faber Feinkost is the city's oldest butcher shop, founded by Kaspar Faber in 1898 and managed in the 4th generation since 2005. As a trained chef, Thomas Faber knows how a good pot roast should be made and has done most of the work for you with this roulade. Fine food has a tradition here spanning over 125 years; the house has held the title of Royal Bavarian Purveyor to the Court since 1911. Faber cooks fresh daily in their own kitchen and steak house, and that same care goes into every ready-to-serve jar.

The Beef Roulade in Gravy is part of the jars from Faber Feinkost. If you want something a little more exotic, try the Thai Curry with Poultry, another ready-to-serve dish from Faber. Or, grab the hearty Suckling Pig Aspic for a cold snack. Sunday roast, whenever you like.