Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Stuffed Braised Beef Roll

Ingredients:

2 pound slice 3 1/2" thick from a beef rump
1 1/2 tablespoons salt and a pinch of pepper
1/4 pound salt pork, chopped
3 tablespoons chopped onion
1 1/2 tablespoons chopped carrot
1 tablespoon chopped celery
pinch of rosemary
3-4 cloves garlic, chopped
salt and pepper
1 1/2 tablespoons flour
3 tablespoons butter
2 tablespoons oil
1/2 cup dry red wine
1/2 cup stock
buttered parchment paper


Preparation:

1. Pound the meat quite well with a meat mallet until somewhat flattened and season it with 1 1/2 tablespoons salt and a pinch of pepper. Spread a mixture of chopped salt pork, onion, carrot, celery, the pinch of rosemary, and garlic across the top of the meat evenly.

2. Roll and tie the beef with butcher's string so that the filling is securely inside; sprinkle with a little salt and pepper and 1 1/2 tablespoons of flour on the outside.

3. Heat butter and oil in a cast iron or other heavy-bottomed pot with a tight fitting lid, browning the beef roll well on all sides over high heat.

4. (Side Note: If you use an ovenproof pot, you can finish cooking it for 2 hours in the oven at 250F, otherwise, finish on the stove top.)

5. Add the wine and several tablespoons of stock. Bring to a boil and reduce heat to a simmer.

6. Cover pan with buttered parchment paper and a lid.

7. Simmer for two hours, basting occasionally with the pan juices and adding a little stock or water if needed.

8. When meat is tender and done, cut and remove the string. Slice the beef roll into 1" pieces, keeping intact.

9. Lay the slices out across a warmed serving dish, stacking one edge atop the next.

10. Simmer the sauce to thicken slightly and drizzle over the slices. Garnish with a border of curly parsley and small red beets, if desired.

11. Serve immediately.

12. Serves 6 to 8.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.