|
Le Bistro de la Gare
Art Print
Lowndes, Rosemary
Buy at AllPosters.com
 
|
|
 La Belle Cuisine - More Beef Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Paupiettes de Boeuf Braisées
Bourbonnaise
(Braised Beef Rolls)
Shop
the best in French Cuisine at igourmet.com
"Food, like a loving touch or a
glimpse of divine power,
has that ability to comfort.
~
Norman Kolpas
|
Recipe of the Day Categories:
Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif)
Left Bank Bistro Panel
Art Print
Botich, George
Buy at AllPosters.com
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Bistro
Art Print
Barloga, Dennis
Buy at AllPosters.com
La Belle Cuisine
Paupiettes de Boeuf Braisées Bourbonnaise
(Braised Beef Rolls)
Gourmet Archives
This recipe requires a good bit
of effort, and is certainly not intended to be
spa food! It is, in our
opinion, well worth the time and preparation, and not
so
terribly unhealthy
if you reserve it for a special occasion once or twice a
year!
It’s great
comfort food, bistro style. [MG]
A 2 1/2-pound piece of lean rump of beef
Salt and pepper
1 pound ground lean pork
1 pound ground fat pork
1/2 teaspoon poultry seasoning
Salt
3 ounces Madeira or Sherry
12-15 slices lean salt pork
1 tablespoon butter
1 onion, sliced
1 carrot, sliced
1 garlic clove
A pinch of thyme
Bouquet Garni:
1 stalk celery, 4 sprigs parsley,
1 bay leaf, tied
together
1 tablespoon flour
2 cups red wine
Beef stock, if necessary
1 pound mushrooms, trimmed
3 tablespoons butter
18 small white onions, peeled
1 tablespoon butter
A sprinkling of sugar
Chopped parsley
Cut the beef into 12 to 15 slices and flatten them with a mallet.
Season
the slices with salt and pepper.
In a bowl mix together thoroughly the ground pork, poultry
seasoning, a
little salt and the Madeira or Sherry. Spread each beef slice with some of
the stuffing and roll up the slices. Wrap each slice with a thin slice of salt
pork and
tie it with a string.
In a shallow flameproof casserole melt 1 tablespoon butter. Add the
onion
and carrot slices and arrange the beef rolls side by side on the vegetables.
Add the
garlic clove, thyme and bouquet garni. Bake the beef rolls, uncovered, at 375
degrees F. until
they take on a little color. Sprinkle
1 tablespoon flour over the vegetables around the
meat and add the red
wine. If necessary, add enough beef stock to barely cover the meat.
Bring liquid to a boil over direct heat, cover the casserole and braise
the beef rolls
over low heat for
1 1/2 to 2 hours, adding a little stock
or water if necessary.
Sauté the mushrooms in 3 tablespoons butter for several minutes.
Brown
the onions in 1 tablespoon butter, a sprinkling of sugar, and a little water.
Ten
minutes before serving, add the mushrooms and onions to the beef. If
the salt pork is not
brown, uncover the casserole, remove the string, and
cook the beef rolls a few minutes
longer.
Remove the rolls to a heated platter. Discard the bouquet garni,
correct seasoning of the sauce, and pour the sauce and vegetables around the
meat.
Sprinkle with chopped parsley and serve.
Featured Archive Recipes:
Gigi's Boeuf à la Bourguignonne
Julia's Pot Roast of Beef - Master Recipe
Julia's Paupiette Gargantua
Index - Beef Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
