Braised Stuffed Rolls

Recipe Ingredients

1/2 cup	31g / 1.1oz	Finely-minced onions
1 tablespoon	15ml	Butter
1 1/2 cups	93g / 3.3oz	Ground meat
		= (6 ounces each ground lean pork and
		Veal plus 3 ounces fresh pork fat)
1		Garlic clove - mashed
1/8 teaspoon	0.6ml	Fresh thyme
1		Allspice
1		Freshly-ground black pepper
1/4 teaspoon	1.3ml	Salt
1/4 cup	36g / 1.3oz	Chopped parsley
1		Egg
2 1/2 lbs	1135g / 40oz	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	45ml	Oil
1/2 cup	55g / 1.9oz	Sliced carrots
1/2 cup	31g / 1.1oz	Sliced onions
1 cup	237ml	Dry white wine
1 1/2 cups	355ml	Brown Chichen Stock - (see recipe)
1		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 togeth
		In a cheesecloth)
2 tablespoons	30ml	Parsley
2 tablespoons	30ml	Buerre manie
		= (butter and flour in same proportions,
		Kneaded together to a paste)

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9500) - from the TV FOOD - NETWORK

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