Best Beef Rouladen With Brunoise Vegetables And Red Wine Recipes

BEEF BURGUNDY - RED COOKING WINE

Steps:

• In a large saucepan, cook the bacon until crisp. Remove the bacon bits and reserve. Add the beef and cook until browned on all sides. Add the garlic and rosemary and saute for 1 minute. Sprinkle with flour and cook until toasted. Stir in the cooking wine and stock; bring to a boil. Transfer to crockpot with the remaining ingredients except parsley. Turn crockpot to high and cook for 6 hours, until the beef is tender. Remove lid and heat for 30 to 60 minutes to thicken the sauce. If you ever have leftover braised short rib or brisket, you can use the same method to stretch your leftovers. Just skip the 6-hour step and bring the liquid to a simmer and cook until thick.

WOFGANG PUCK'S BEEF ROULADEN RECIPE WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Put the beef on a clean work surface. With a meat pounder, pound the meat to a uniform thickness of 1/4 inch. (If the meat is uneven, butterfly it first, cutting it partway through from its thicker side and then opening it like a book.) In a mixing bowl, toss together the onion, carrot, celery, and garlic. Put half of the mixture in another bowl and add the ground chicken, breadcrumbs, and egg. Season with salt and pepper and mix thoroughly. Season the top of the beef with salt and pepper. Spread the chicken mixture evenly on top and add the pickles in a line directly down the middle. Carefully roll up the beef into a tight cylinder, taking care not to squeeze the chicken filling out the sides. Season the outside with salt and pepper. With 5 or 6 pieces of butcher's or kitchen string, tightly tie the roll at regular intervals to hold it together. Over high heat, heat a deep saute pan large enough to hold the beef roll. Add the oil and, when it is very hot, flowing freely and shimmering slightly, carefully add the beef roll and sear until evenly dark brown, turning every few minutes, about 12 minutes total. Remove the roll to a platter, covering with foil. Return the pan to the heat and add the remaining vegetable mixture. Saute over high heat until golden, about 3 minutes. Add the wine and Port and bring to a boil, stirring and scraping with a wooden spoon to deglaze the pan deposits. Add the thyme. Return the beef to the pan, reduce the heat to maintain a bare simmer, cover the pan with its lid or foil, and cook for 20 minutes. Uncover, add the beef and chicken broths, and bring the liquid back to a boil. Carefully turn the roll so that its other side is submerged. Adjust the heat to medium, maintaining a brisk simmer. Cook until the internal temperature of the roll registers at least 165 degrees F. an instant-read thermometer inserted into the center (any lower and the chicken filling won't be fully cooked), at least 10 minutes. If too much liquid evaporates, add a little more broth. Remove the meat to a cutting board, cover with foil, and leave to rest for 10 minutes before slicing. Meanwhile, keep the liquid warm over low heat in the covered pan. Snip the strings from the roll. With a sharp knife, cut crosswise into slices 1/2 inch thick, transferring them to a serving platter. Add the butter to the cooking juices and vegetables in the pan and swirl until melted. Spoon this sauce over the slices, garnish with parsley, and serve.

TRADITIONAL BEEF ROULADEN

Steps:

• Preheat the oven to 375 degrees F.
• Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
• On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
• Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
• Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
• Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.

BEEF STEW WITH BUTTER BEANS, PEAS, CARROTS, AND RED WINE

Steps:

• Flour the beef cubes in salt and pepper seasoned flour. Dust off the excess flour. Sear beef cubes in hot oil and remove from pan.
• Saute 2 onions and garlic until translucent. Add beef back to pan and deglaze with wine. Add the chicken stock and tomatoes and let simmer for 1/2 hour. Add the carrots and simmer for another 1/2 hour.
• Add butter beans, peas, hot sauce, and capers. Season and simmer for 1 hour or until the meat is fork tender. Check the seasoning. Serve on buttered bowtie noodles.

BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Flatten the beef round with a cleaver, or meat pounder, to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly.
• Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butcher's string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place.
• In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme.
• Bring this mixture to a boil, add the beef, and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees F. The chicken must read 165-degrees F or you risk the chance of possible bacteria. If too much of the liquid evaporates, add a little more chicken stock.
• Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley.

RAGOUT OF BEEF WITH RED WINE

Steps:

• In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.