Girlfriends in Paris
Girlfriends in Paris
Jennifer Garant
Buy This at Allposters.com
 

 

 

 

 

 


Julia and Jacques Cooking at Home

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Julia Child's Paupiette of Beef Gargantua
(Bottom Round of beef stuffed with mushrooms
and braised in red wine)

 

 

igourmet.com
Shop the best in French Cuisine at igourmet.com

“Because of media hype and woefully inadequate information, too many
people nowadays are deathly afraid of their food, and what does fear of food
do to the digestive system? I am sure that an unhappy or suspicious stomach, constricted and uneasy with worry, cannot digest properly. And if digestion
is poor, the whole body politic suffers.”

~ Julia Child, in "The Way to Cook"


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 


 

 

 

 

Mirafiore, Greve Chianti
Mirafiore, Greve Chianti
Leonetto ...
Buy This Allposters.com
 

 

 

 

 

 

 

 

 

 In My Kitchen
In My Kitchen
Buy This Allposters.com

 

 

 

 

 

 

 

 

wine.com
Shop the new arrivals
of wine rated by Wine Spectator
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Je T'aime
Je t'aime
Jennifer Garant
Buy This at Allposters.com
 

 


La Belle Cuisine

 


Paupiette of Beef Gargantua
Bottom Round of beef stuffed with mushrooms
and braised in red wine


The Way to Cook

by Julia Child, 1994, Alfred A. Knopf

 

“Here is a grand dish for a crowd, especially since you can get all the cooking
done well in advance. The beef is slit open on one side, and about a third of
the interior meat is removed to be ground and mixed with a mushroom duxelles, herbs, etc., then returned to stuff the meat before trussing and braising.”

For 15 to 20 servings

A 10- to 12-pound fully trimmed bottom round of
beef, covering fat removed but left in one piece)
to be tied around the beef for braising)
Olive oil or fresh peanut oil
Salt and freshly ground pepper
Dried thyme or Italian herb mixture
Several large cloves of garlic
Mushroom duxelles stuffing (recipe follows)
1/3 cup all-purpose flour
3 to 4 tablespoons oil
4 to 6 cups young red wine such as zinfandel,
a good jug red, or Mâcon, or Chianti
2 cups each chopped carrots and onions
4 to 6 cups beef stock, plus more if needed
3 cups chopped ripe red unpeeled tomatoes and/or
sufficient fresh tomatoes and drained canned
Italian plum tomatoes
An herb bouquet [bouquet garni]: 12 parsley sprigs
with stems; 12 peppercorns; 6 whole cloves;
8 allspice berries; 2 teaspoons thyme;
4 to 6 large cloves of garlic, smashed;
2 large imported bay leaves –  tied together
in washed cheesecloth

Special equipment suggested: White butcher’s twine, if needed;
a jelly-roll pan, for browning the meat; a covered casserole or
roaster just large enough to hold the roast comfortably; a food
processor is useful for mincing onions and chopping meat

Preparing the beef. Lay the beef lengthwise, top side up (the smoother
of the two wide sides). With your sharp knife, make a lengthwise pocket
in the beef, removing the middle third of the meat so as to leave a thick
shell open at one small end and open at one long side. Rub inside and out
with a light smearing of oil, sprinkle inside with salt and pepper, and a
good pinch of herbs. Purée several cloves of garlic into a bowl, mash
with 1/4 teaspoon salt, blend in a spoonful of oil; smear this inside the
meat with a rubber spatula.

Stuffing and browning the beef. With a rubber spatula, spread the
stuffing inside the beef, but do not cram it too full – you will have some
left over, which will make first-rate hamburgers or stuffing for vegetables.
Sew or skewer the meat to enclose the stuffing completely, and tie loops
of string around the circumference at 2-inch intervals. Dry the beef tho- roughly, paint with oil, lay it in an oiled jelly-roll pan, and brown slowly
under the broiler, turning as necessary. Tie the reserved fat (cut from the
top of the beef) over the top and sides of the roast, and transfer to the
covered roaster. Deglaze the jelly-roll pan with a little of the wine and
pour over the beef.

The braising sauce. Make a brown roux [by browning together in a sauce- pan] the 1/3 cup flour and 3 to 4 tablespoons of oil. Whisk in 2 cups of the
beef stock; when thoroughly blended pour it around the beef, adding the
rest of the stock, and the wine, then stirring to blend. Add the remaining
braising ingredients.

Ahead-of-time note: May be prepared a day or two in advance; cover
and refrigerate, turning the meat every several hours.

Braising – 2 1/2 to 3 hours or more. Braise the beef as described
in the Master Recipe, but do not turn it – baste every 1/2 hour or so.
When done, remove it to a board or tray. Strain the sauce into a sauce-
pan, pressing juices out of the vegetables. Return beef to the casserole;
cover loosely with foil and the pan cover.

Finishing the sauce. Thoroughly degrease the sauce, bring it to the sim-
mer, skimming off any fat that rises for several minutes. Taste very care-
fully for strength and seasoning; if it is too thin, boil it down rapidly; if
too thick, thin out with spoonfuls of beef stock.

Ahead-of-time-note: You may now cover the casserole loosely and
keep it warm. Or let it cool, then cover and refrigerate it; reheat for a
good 1/2 hour either on top of the stove or in a 325-degree-F. oven.
 

Mushroom Duxelles Stuffing

For 5 to 6 cups

2 cups diced onions
4 tablespoons butter
2 quarts (1 1/4 pounds) minced
fresh mushrooms (chop roughly and
mince a handful at a time in the food
processor, then squeeze dry; add juices
to your sauce)
Salt and freshly ground pepper
1/4 teaspoon thyme
3 to 4 tablespoons dry Port wine
Ground beef removed from the roast
1/2 cup pork breakfast sausage meat
1/2 cup grated Swiss cheese

The onions and mushrooms. Sauté the minced onions in a 10-inch
no-stick frying pan with the butter for 6 to 8 minutes, until tender but
not browned. Stir in the minced and squeezed mushrooms and continue
sautéing for several minutes over moderately high heat until the mush-
room pieces begin to separate from each other. Season nicely with salt,
pepper, and the thyme, and pour in the Port wine. Boil several minutes
to evaporate liquid.

Finishing the stuffing. Chop the reserved beef in a food processor or
by hand. Scrape in the mushroom duxelles and blend together by hand
or pulse off-on in the food processor 2 or 3 times just to blend.
 

Featured Archive Recipes:
Paupiettes de Boeuf Braisées Bourbonnaise
Julia's Pot Roast of Beef - Master Recipe
Julia's Sauté de Boeuf à la Bourguignonne  
Julia's Sauté de Boeuf à la Parisienne
Julia's Sauté de Boeuf à la Provençale
Julia's (Authentic) Caesar Salad
Julia's Soulful Chicken Soup
Julia's American-Style Potato Salad
Julia's Mayonnaise - Master Recipe
Julia's Sauce Hollandaise
Julia's Pâte Sablée (Sweet Pastry Dough)
Julia's Pâte à Choux
Julia's Savory Puffs
Michael Lomonaco's Roast Beef and
Wild Mushroom Hash

Michele's Potage d'Hiver
(with gratitude to Julia!)

Our culinary philosophy...


Index - Beef Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: January 18, 2013.