Beef Rouladen With Brunoise Vegetables And Red Wine Recipes

WOFGANG PUCK'S BEEF ROULADEN RECIPE WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Put the beef on a clean work surface. With a meat pounder, pound the meat to a uniform thickness of 1/4 inch. (If the meat is uneven, butterfly it first, cutting it partway through from its thicker side and then opening it like a book.) In a mixing bowl, toss together the onion, carrot, celery, and garlic. Put half of the mixture in another bowl and add the ground chicken, breadcrumbs, and egg. Season with salt and pepper and mix thoroughly. Season the top of the beef with salt and pepper. Spread the chicken mixture evenly on top and add the pickles in a line directly down the middle. Carefully roll up the beef into a tight cylinder, taking care not to squeeze the chicken filling out the sides. Season the outside with salt and pepper. With 5 or 6 pieces of butcher's or kitchen string, tightly tie the roll at regular intervals to hold it together. Over high heat, heat a deep saute pan large enough to hold the beef roll. Add the oil and, when it is very hot, flowing freely and shimmering slightly, carefully add the beef roll and sear until evenly dark brown, turning every few minutes, about 12 minutes total. Remove the roll to a platter, covering with foil. Return the pan to the heat and add the remaining vegetable mixture. Saute over high heat until golden, about 3 minutes. Add the wine and Port and bring to a boil, stirring and scraping with a wooden spoon to deglaze the pan deposits. Add the thyme. Return the beef to the pan, reduce the heat to maintain a bare simmer, cover the pan with its lid or foil, and cook for 20 minutes. Uncover, add the beef and chicken broths, and bring the liquid back to a boil. Carefully turn the roll so that its other side is submerged. Adjust the heat to medium, maintaining a brisk simmer. Cook until the internal temperature of the roll registers at least 165 degrees F. an instant-read thermometer inserted into the center (any lower and the chicken filling won't be fully cooked), at least 10 minutes. If too much liquid evaporates, add a little more broth. Remove the meat to a cutting board, cover with foil, and leave to rest for 10 minutes before slicing. Meanwhile, keep the liquid warm over low heat in the covered pan. Snip the strings from the roll. With a sharp knife, cut crosswise into slices 1/2 inch thick, transferring them to a serving platter. Add the butter to the cooking juices and vegetables in the pan and swirl until melted. Spoon this sauce over the slices, garnish with parsley, and serve.

GERMAN BEEF ROULADEN

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

CHEF JOHN'S BEEF ROULADEN

Steps:

• Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
• Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
• Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
• Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
• Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Flatten the beef round with a cleaver, or possibly meat pounder to 1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the grnd chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly. Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add in the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or possibly squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butchers string in 5 or possibly 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking warm saute/fry pan in extra virgin olive oil till all sides are a dark brown color. Remove from the pan and keep in a hot place. In the same pan, add in the other half of the vegetables and cook for 3 min, when the vegetables are golden deglaze with wines and add in the fresh thyme. Bring this mix to a boil and add in the beef and reduce the heat. Cover with either the lid or possibly foil and cook for 20 min. Remove the foil and add in the veal stock and Chicken Stock. Bring to a boil and turn the meat, so which the other side of the meat is in the liquid. Cook for 10 more min on a medium flame. Cook this mix till the internal temperature reads 165 degrees. The chicken must read 165 degrees or possibly you risk the chance of possible bacteria. If too much of the liquid evaporates add in a little more chicken stock. Remove the meat from the pan and let rest for 10 min prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add in butter to the vegetable mix and swirl to heat. Spoon the vegetable mix over the meat and serve with minced parsley. This recipe yields 4 servings.

BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Flatten the beef round with a cleaver, or meat pounder, to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly.
• Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butcher's string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place.
• In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme.
• Bring this mixture to a boil, add the beef, and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees F. The chicken must read 165-degrees F or you risk the chance of possible bacteria. If too much of the liquid evaporates, add a little more chicken stock.
• Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley.

BEEF ROULADES WITH VEGETABLES

Steps:

• Wipe beef with damp paper towels.
• If meat is thicker than 1/8 inch, flatten with side of meat cleaver or wooden mallet.
• Sprinkle beef slices lightly with salt and pepper.
• On a sheet of waxed paper, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper.
• MAKE FILLING: In 2 Tablespoons hot butter in small skillet, sauté chopped onion until golden—about 5 minutes.
• Remove from heat; add 2 cups parsley and the capers.
• Mix well.
• On each slice of meat, on the wide end, place a half slice bacon and 1/4 cup filling.
• Fold over 1/2 inch on narrow sides.
• Roll up from wide end.
• Tie with twine.
• Roll in seasoned flour; reserve leftover flour.
• In 6-quart Dutch oven, heat Oil and Butter.
• Brown roulades, a few at a time, on all side—1/2 hour in all.
• Remove roulades as browned.
• Add whole onions to Dutch oven; brown on all sides.
• Remove.
• Add roulades, beef broth, 1 cup red wine, the sherry and bay leaves.
• Bring to boiling; reduce heat; simmer, covered, 1 hour.
• Add onions and carrots, and simmer 1/2 hour, or until tender.
• With slotted spoon, lift out roulades; place on tray.
• Remove twine.
• In a small bowl, mix reserved seasoned flour and 1/2 cup wine, stirring until smooth.
• Stir into liquid in Dutch oven.
• Bring to a boil; reduce heat, simmer, stirring, until thickened and smooth.
• Replace roulades in Dutch oven.
• If not serving at once, cool, then refrigerate, covered.
• TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through.
• If sauce seems too thick, stir in a little more red wine.

BEEF ROULADEN

Steps:

• Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.