BRAISED BEEF ROLLS (ROULADEN)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place slices of meat one at a time on board and pound with flat mallet without breaking flesh.
- Brush top of each slice with mustard. Cut each pickle spear crosswise in half. Place spear in center of each slice. Sprinkle with marjoram. Fold over ends of each slice toward center. Fold other ends over to enclose pickles. Tie each roll with string. Sprinkle with black pepper.
- Heat butter in casserole or Dutch oven and add beef rolls. Cook, turning as necessary, until nicely browned all over, 8 to 10 minutes.
- Remove beef rolls. To casserole add onion, carrots and celery. Cook, stirring, until wilted.
- Sprinkle with flour and stir with wire whisk to blend. Add wine, stirring rapidly with whisk. Stir in broth. Add thyme and bay leaf. Return meat rolls to casserole. Cover and let simmer 1 hour. Remove strings from beef rolls and bay leaf from sauce. Serve with sauce spooned over.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 13 grams, Sodium 502 milligrams, Sugar 3 grams, TransFat 0 grams
BEEF ROLL
This recipe was inspired by the beef roll from Pine and Crane in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Time 3h40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the braised beef: Heat the oil in a large pot over medium-high heat. Then add the beef shanks, browning deeply on each side, about 5 minutes per side. Set aside.
- Add the ginger, dried chiles and scallions and saute until fragrant. Add the soy sauce, wine, sugar, cloves, fennel, white pepper, star anise, cardamom and cinnamon stick. Return the beef to the pot, add enough water to cover and bring to a simmer. Cover and cook gently until tender when pierced with a fork, about 2 hours.
- Shred the beef with forks and set aside. Reserve 6 tablespoons of the braising liquid and mix with the hoisin sauce in a small bowl until smooth.
- For the wraps: Combine the flour, water and oil and knead until smooth and pliable, about 5 minutes; the dough should be slightly tacky. Cover with plastic wrap and rest for 10 to 15 minutes. The resting is important, don't skip it!
- Roll the dough out into a 10-by-14-inch rectangle and then roll into a log. Cut into 6 pieces. On a lightly floured surface, press down on your small piece of dough and roll into a circle, about 1/4-inch thick. Let rest for 10 minutes.
- Stretch each circle out until you can see light coming through the dough. Set aside with a damp cloth on top. When ready to use, heat up a little oil on a griddle or large saute pan over medium- high heat; the pan should be hot but not smoking. Place the wrap in the pan and cook until golden brown on one side. Then flip and cook until just cooked on the other side. Repeat with the remaining wraps.
- To assemble: Brush 1 tablespoon of the hoisin sauce evenly onto the less cooked side of the wrap. Evenly layer the beef onto the wrap. Add the cilantro, cucumber and scallions. Roll up, slice and enjoy!
BRAISED BEEF ROLLS
THIS recipe originally called for short ribs, but to create a lower-fat version, I substituted flank steak or London broil cuts. This is a great company dish because it can be fixed ahead. Everyone enjoys the old-fashioned sweet-sour flavor. -Mary Kay Ankney, Springfield, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown meat on both sides in oil; drain. , Combine 1-1/2 cups water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat. , Cover and bake at 325° for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.
Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 296mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 1g fiber), Protein 30g protein.
BRAISED BEEF ROLLS
The braciola, stuffed beef rolled and braised, was and still is part of the Sunday pasta sauce tradition in many Italian American homes across America. If you travel through the Italian communities around America today and ask people, "What dish do you remember eating at home on Sunday?," the answer is often pasta with braciole and meatballs. Meat was far more available in America than back home in Italy, and adding it to a tomato sauce enhanced the ritual Sunday meal, when the whole family was assembled around the table. A braciola is easy to make: once you have gathered all the ingredients and rolled them into a thin beef slice, it cooks in the tomato sauce for several hours, rendering a delicious pasta sauce to coat some rigatoni and fork-tender braciole to eat with braised escarole and olive-oil-mashed potatoes.
Yield serves 6
Number Of Ingredients 16
Steps:
- Pour the milk over the bread cubes in a bowl, and let soak while you slice the beef.
- Slice the beef into 2-to-3-ounce slices (ideally, you want twelve pieces). Pound the slices all over with a mallet to about 1/4 to 1/8 inch thick. If slices tear, don't worry-you can patch as necessary, by overlapping the torn pieces of meat.
- For the filling: Squeeze the excess milk from the bread, and put the bread in a large bowl. Add the parsley, eggs, pine nuts, 1 tablespoon olive oil, and 1 teaspoon salt to the bread bowl. Season with pepper.
- Lay the pounded beef slices out flat on your work surface, and season with salt. Evenly divide the filling among the slices, approximately 2 to 3 tablespoons for each slice, then spread to within 1 inch of the edge on all slices. Put a piece of provola cheese lengthwise in the middle of each slice. Roll the slices lengthwise, and pin the rolls closed with toothpicks by pinching the meat.
- Heat the remaining oil in a large Dutch oven over medium heat. Season the braciole with salt, and add to the pot to brown on all sides, about 2 to 3 minutes on each side, in batches if necessary. Remove the browned braciole to a plate, and toss the onion into the pot. Cook until the onion is softened, about 4 to 5 minutes, then add the garlic. Cook a minute or two, until the garlic is sizzling, then pour the white wine into the pot. Increase heat, bring to a boil, and cook until the wine is almost evaporated, about 4 to 5 minutes. Pour in the tomatoes. Slosh out the tomato cans with 1 cup hot water each and add that as well. Season with the oregano, peperoncino, and the remaining 2 teaspoons salt.
- Return the sauce to a boil, return the beef rolls to the pot, and adjust the heat to maintain a steady simmer. Cover, and cook until the braciole are very tender, 1 1/4 to 1 1/2 hours. If the sauce is too thin, remove the braciole to a plate and reduce the sauce over high heat until it thickens to a gravy consistency.
GERMAN ROULADEN (BRAISED BEEF ROLLS)
This makes quite the statement when having a family or friend get together. Goes great with German potato salad, red cabbage Parsley potatoes, to include a nice German beer along with them and for desert some watermelon. I have made this many times for decades just never took any pictures. Here's pröbst to you Enjoy!
Provided by JoSele Swopes
Categories Beef
Time 31m
Number Of Ingredients 10
Steps:
- 1. Either have your butcher do this or you can. Slice 4" wide and 1/16" thin at an angle. Set a side. Chill while doing the rest of the preparation.
- 2. Slice your bell pepper in half length wise and then slice medium thick slices, and set a side.
- 3. Cut onion in half length wise and then slice medium thick slices and set a side.
- 4. Next take out enough dill pickle spears out and drain set them a side too.
- 5. Taking one slice of meat at a time. Lightly sprinkle your sea salt and pepper on both sides. The on the side of your meat that you will roll everything up in, spread a thin layer of your mustard on each one.
- 6. Then take each one and place a slice or two of bell pepper and onion slices also.
- 7. Then add one well drained dill pickle to them.
- 8. Roll each one tightly then wrap well with your bacon and secure with a toothpick.
- 9. If using the broiler place on a well greased broiler pan. If grilling place on grill as to not fall through.
- 10. Braise on each side approx 3 minutes. Serve warm or cold.
- 11. You can make these ahead of time the day before and chill over night makes them better to handle and saves time for you.
BRAISED BEEF ROLLS
I think I got this recipe in the year 2001 from A Taste of Home Magazine but I'm not sure. Its a really good one for Company because you can prepare it ahead of time. I think you will really like it.Enjoy!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Beef
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown the meat on both sides in oil; Drain.
- 2. Combine 1 1/2 cups of water, brown sugar, raisins,onion,vinegar,lemon juice, and mustard in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; Stir into raisin Sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat rolls.
- 3. Cover and Bake at 325 degrees for 1 1/2 hours or until the meat is tender. Serve over the Hot Rice.
BRAISED BEEF ROLL "CSAKY" STYLE
This dish combines the favorite flavors of Hungarian scrambled eggs with bacon, onion and peppers (an Eastern Western omlette) with a wine-braised pot roast and the ubiquitous sour cream.
Provided by Chef Henry
Categories Meat
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Dice bacon,chop onions,seed and dice tomatoes.
- slice peppers,beat eggs.
- Saute bacon in a little fat.
- Add a third of the onions,saute until translucent.
- Off heat stir 1 tbsp paprika,then add 2/3 of the peppers and tomatoes.
- Season with salt and pepper.
- Saute until the liquid is gone.
- Add eggs and cook, stirring, until firm.
- Put in a sieve to drain.
- Cut beef in wide slices, 1/2-in.
- thick or less.
- Beat until 1/4 in.
- thick,carefully so as not to make holes.
- Spread with the egg& pepper mixture,roll up, tuck in ends and tie up.
- Dredge with flour.
- sear the rolls in hot fat, remove.
- Fry the rest of the onion in the fat,then add 2 tbsp paprika,the rest of peppers and tomatoes.
- Return the meat rolls, add stock up to the half height and continue to simmer.
- When the vegetables are softened, add the wine.
- When the meat is nearly done,pour off some of the juice and stir into 2-3 tbsp flour blended into 1-1/2 cup of sour cream.
- Returne and simmer gently for 20 minutes.
- Strain the sauce.
- Serve the meat in diagonal slices with the sauce and dollops of sour cream.
- Serve with Butter Dumplings And Cucumber salad.
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