Braised Stuffed Rolls
- 1/2 cup finely-minced onions
- 1 tablespoon butter
- 1 1/2 cups ground meat (6 ounces each ground lean pork and veal plus 3 ounces fresh pork fat)
- 1 garlic clove mashed
- 1/8 teaspoon fresh thyme
- 1 pinch allspice
- 1 pinch freshly-ground black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped parsley
- 1 egg
- 2 1/2 pounds lean beef, top round or chuck cut into 18
- cross-grain slices 1/4"-thk
- and about 3" in diameter
- Salt to taste
- Freshly-ground black pepper to taste
- 3 tablespoons oil
- 1/2 cup sliced carrots
- 1/2 cup sliced onions
- 1 cup dry white wine
- 1 1/2 cups Brown Chichen Stock (see recipe)
- 1 piece fresh pork rind - (4" square) simmered in water
- for 10 minutes
- 1 bouquet garni (1 clove garlic, 6 parsley sprigs, 1 bay
- leaf, 2 sprigs thyme, 1 clove, tied together in a cheesecloth)
- 2 tablespoons parsley
- 2 tablespoons buerre manie (butter and flour in same proportions, kneaded together to a paste)
Cook the onions slowly in butter for 7 to 8 minutes until they are tender but not browned. Scrape them into a mixing bowl. Add ground meat, 1 clove mashed garlic, 1/8 teaspoon fresh thyme, pinch allspice, pinch pepper, 1/4 teaspoon salt, 1/4 cup chopped parsley, 1 egg and beat vigorously until thoroughly blended.
Flatten each slice of beef to a thickness of 1/8-inch by pounding it between 2 sheets of paper with a mallet or a rolling pin. Lay the meat flat on a board and sprinkle lightly with salt and pepper. Divide the stuffing into 18 portions and place one portion on the lower thirds of each veal slice. Roll the meat around the stuffing to form cylinders about 4 inches long and 1 1/2 inches thick. Secure each with 2 ties of string. Dry in paper towels.
Preheat oven to 325 degrees. Heat 3 tablespoons of oil in a casserole until almost smoking. Brown the roulades lightly, a few at a time and remove to a platter. Lower the heat to moderate and slowly brown 1/2 sliced carrots and 1/2 cup sliced onions for about 4 to 5 minutes, stirring. Add 1 cup white wine and 1 1/2 cups brown stock.
Lay the 4-inch piece of pork rind in the casserole. Place the roulades over it and add more stock or water if necessary, so the roulades are barely covered. Add the herb bouquet. Bring to a boil on the stove and simmer slowly for 1 1/2 hours.
Remove roulades form casserole. Strain the liquid into a saucepan and degrease. Reduce liquid down to 1 1/2 to 2 cups. Whisk in 2 tablespoons beurre manie. Bring to a boil. Season with salt and pepper to taste. Ladle sauce over roulades.
This recipe yields 6 servings.