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- 2014/09/19
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Braised Veal Roulade
レシピ
材料・調味料 (6 人分)
作り方
- 0
- Cut the veal/bef into roughly 6"1.5" slices. Then use a meat mallet to pound them out untill they are about .25"-.5" thick. Seasom throughly with salt and pepper on both side then set in fridge/walkin to keep cool.
- 1
- If we were smart chefs we would have had our mise done already....riiiiiight♡ If you dont, julienne onion and sauté untill lightly golden in color and set aside. Cut the pickels into long slender spears about .25" thick and also set aside.
- 2
- Take out the veal/beef and smear with mustard, not a face mask smear but a light smear and make sure to cover one entire surface of each piece.
- 3
- Place the pickels, bacon, onions on the meat horizontally to the direction you will be rolling it. Then start rolling, like a cigar, every few rolls make sure its pretty snug. Take the Roulade and tie it off at both ends with butchers twine ( make sure every few inches down the Roulade you have it tied as well or it all isgoing to be for nothing when you put it in the pan).
- 4
- Place the tied roulade in a braiser, or some cooking vessel large enough to hold your roulades along with liquid to come just to the top. Add your stock,bay leaf, and parsley to the pan and bring to a boil.
- 5
- After it comes to a boil take it down to simmer and cover it but only by 3/4. Let it go for about 3-4 hours checking on it every once and a while just to make sure braising liquid ( at the end of the cooking process you should end up with about 1.5-2" of liquid left in the pan, so as the cooking goes along add water as needed to make sure that its at lease 1/3 covered while cooking)
- 6
- Take out of pan, rest for 5 mins and cut on a bias. While resting strain braising liquid and set aside. Place rounds on a platter and pour braising liquid on top.
*im still working on it, so if you would like to make suggestions feel free. I always love constructive criticism :)*
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