cateory: courses
Braised Stuffed Beef Roll
Reviews: 198
Ingredients:
- 16 thin scallops of beef top round, about 11⁄2 ounces [45 g] each, pounded and trimmed to 3 _ 2-inch [8 _ 5-cm] rectangles
- Salt and black pepper
- Sweet paprika
- 3 tablespoons [45 mL] Düsseldorf-style hot prepared mustard
-
FILLING
- 4 slices lean smoked bacon, cut into quarters
- 8 anchovies, separated into 16 fillets
- 4 small dill pickles, quartered
- 1⁄2 cup [120 mL] thinly sliced onions
- 4 garlic cloves, minced
-
BROTH
- 1⁄4 cup [60 mL] vegetable oil
- 1⁄4 cup [60 mL] dry red wine
- 21⁄2 cups [600 mL] rich beef stock
- 1⁄3 cup [80 mL] leeks, white and light green parts only, minced
- 1⁄4 cup [60 mL] parsnips, diced fine
- 1⁄4 cup [60 mL] celeriac, diced fine
- 1⁄4 cup [60 mL] carrots, diced fine
- 2 tablespoons [30 mL] parsley, chopped
- 1⁄2 teaspoon [3 mL] black pepper
- Parsley sprigs, for garnish
-
BEEF
How to make
Braised Stuffed Beef Roll
Braised Stuffed Beef Roll
- Season one side of each beef scallop with salt and pepper and paprika. Turn each scallop over and spread about 1 teaspoon of mustard across the surface, leaving a 1⁄2-inch [1-cm] border with no mustard.
- Arrange one quarter piece of bacon across the scallop, near the bottom. Top the bacon with an anchovy fillet and a quarter pickle slice. Add several slices of onion and some of the minced garlic.
- Roll up each beef scallop jelly-roll fashion and secure with toothpicks, being sure to press the filling into the ends of the rolls. Trim if necessary and reserve. (The rolls can be prepared to this point several hours in advance, wrapped in plastic film, and refrigerated.)
- Heat the oil to medium in a nonstick skillet. Evenly brown the beef rolls.
- Deglaze the pan with red wine. Add the beef stock, leeks, parsnips, celeriac, carrot, parsley, and pepper and bring to a boil. Reduce the heat to a low simmer, cover the skillet, and cook for 11⁄2 hours, or until the rolls are very tender, adding stock as necessary. Remove the rolls to a platter and keep warm.
- Strain the solids from the broth and purée them in a food processor. Bring the strained broth to a boil and reduce the volume by one-third. Lower the heat to a simmer and add the puréed vegetables, stirring gently to incorporate. Add the beef rolls and simmer for 5 minutes.
- Remove the toothpicks and serve each person 2 beef rolls, sliced diagonally and topped with sauce. Garnish with parsley sprigs.
Comments for
Braised Stuffed Beef Roll
Braised Stuffed Beef Roll
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