Braised Beef Rolls

What are braised beef rolls?
Called Paupiettes in France, it is a popular dish. Usually rolls are made of beef meat, but there is also a veal meat recipe.

 

Region Prep time / Cooking time France 30 min / 1 h 30 Ingredients Buy ingredients at the grocery and gourmet store 2,5 lb beef, round steak 0,25 lb pork sausage meat 3 bacon rind slices 1 egg 1 onion, sliced 2 tb oil 3 cloves garlic 2 tb celery, chopped 2 tb flour 1 cup dry white wine 1 cup beef stock 6 parsley sprigs 1/2 tsp rosemary, 1/2 tsp thyme Salt and pepper Water and butcher's strings for 18 beef rolls

  

Braised beef rolls recipe (serve 6)

Step 1: In a bowl combine stuffing: pork meat, 1 mashed garlic clove, 1 egg, celery, 1/4 tsp thyme, 1 chopped parsley sprig, 1 pinch of salt and pepper.

Step 2: Pound beef meat until flattened. Sprinkle with salt and pepper.

Step 3: Make 18 portions of the stuffing. Roll the beef meat around the stuffing to form a ball. Tie them with butcher's string.

Step 4: Preheat oven at 325 F.

Step 5: Heat oil in a casserole. Brown the beef rolls on all sides over high heat, a few at a time and leave aside. Lower to moderate.

Step 6: In the casserole, add wine, stock, sliced onion, flour - no beef rolls ! Beat.

Step 7: Put bacon rinds at the bottom of the casserole. Then the beef rolls. Add more stock and/or water in order to cover the meat. Add 2 cloves of garlic, 5 parsley sprigs, rosemary and thyme.

Step 8: Bring to the simmer. Cover. Place in the oven. Cook for one hour and a half. Baste with the cooking liquid several times.

Step 9: Remove the beef rolls. Cut and remove the strings. Simmer the cooking sauce for 2 to 3 minutes.

Wine suggestion: red Bordeaux, Beaujolais, red Languedoc, red Cotes du Rhone (French Wine Guide).

Bon appetit!

 

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