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La Belle Cuisine - More Beef Recipes

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Paupiettes de Boeuf Braisées Bourbonnaise
(Braised Beef Rolls)



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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
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

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