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September 8


Saint of the day:

St. Corbinian

Patron Saint of Freising, Germany; archdiocese of Munich and Freising, Germany


Saint Corbinian's Story

Corbinian's symbol is the saddled bear. According to his hagiography, a bear killed Corbinian's pack horse on the way to Rome and so the saint commanded it to carry his load. Once he arrived in Rome, however, he let the bear go, and it lumbered back to its native forest. Both the heraldic element and the legend itself carry significant symbolism. One interpretation is that the bear tamed by God's grace is the Bishop of Freising himself and the pack saddle is the burden of his episcopate. The bear's submission and retreat can also be interpreted as Christianity's "taming" and "domestication" of the ferocity of paganism and, consequentially, the laying of a "[foundation] for a great civilization in the Duchy of Bavaria."




our father prayer_edited.jpg




Freising Cathedral

Domberg 36, 85354 Freising, Germany 







German Beef Rouladen (Rinderrouladen)


  • 4 slices inside round rouladen

  • 8 slices bacon

  • 3 pickles (regular garlic dill or spicy garlic dill)

  • 1/4 cup hot German, grainy mustard, or dijon mustard

  • 1 small onion; very finely diced

  • 1 tbsp Worcestershire Sauce 

  • salt and pepper

  • 2 cups beef stock (or water)

  • 1 tbsp flour

  • 1 tbsp butter


  1. Lay out the rouladen on a cutting board. They should be all of a similar size and thickness; approximately two bacon slices wide and slightly longer than a bacon slice.

  2. Spread approximately 1/2 - 1 tbsp mustard on the surface of each rouladen.

  3. Lay two slices of bacon on top of the rouladen. If the rouladen isn't wide enough, slice the bacon lengthwise and use 1 1/2 slices.

  4. Slice one pickle in half lengthwise, then slice in half again so there are four pickle spears. Finely dice the other two pickles.

  5. Sprinkle diced onions over the bacon, then sprinkle the diced pickles.

  6. Place a pickle spear at the top of each rouladen. Grab the meat and roll it around the pickle in a downward motion.

  7. Continue rolling until you have a nice tight roll. Use two wooden toothpicks to hold the rolls together.

  8. Heat a large Dutch oven and add some olive oil to the pan. Brown the rouladen on all sides then remove from the pan.

  9. Add the beef stock or water to the pan and de-glaze it for a few moments, scraping the browned bits from the bottom. Add the Worcestershire sauce and 1 tbsp mustard.

  10. Replace the rouladen in the pan and add enough water (if needed) to cover them 1/3 way.

  11. Cover and braise in 350 F oven for 60-90 minutes or until tender (depending on how large the rolls are).

  12. Remove the rouladen from the pan and allow the remaining liquid to slowly simmer.

  13. Mix 1 tbsp flour with 2 tbsp cold water and add it slowly to the simmering liquid, whisking continuously. Add 1 tbsp butter and allow to thicken.

  14. Slice diagonally and serve the rouladen on mashed potatoes (spaetzle, or Kartoffelknödel (German Potato Balls) with gravy and German Red Cabbage.

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