Today I am cooking for Brit Burton,
known around these parts as “Volvo Brit” she is old school Swedish and when I
cook for her I make everything by the book, meaning I make it the way they made
it way back when in old town (Gamla Stan) was the capital not Stockholm, but today I have free
hands, well not exactly but cooking for her this is as close as it comes! For you
see she is having a small dinner for 12 and I am making “Oxrullader” very
popular all over Europe, normally when I make these for her I do so very
traditionally with mustard, anchovies, pickled cucumbers, onion and so on then
finish it in a cream sauce “gräddsås” but today I am straying off the beating
path, and doing it free style (at least my way today who’s to say how I will
make them next time round)
The truth is Beef roulades can be
filled with anything; three popular ingredients that come to mind are marbled
cheese, mushrooms and bacon.
As for level of difficulty roulades are
somewhat labor intensive and time consuming, but very rewarding and always a
big hit so I see it as time well spent.
A couple of good cuts of meat for this recipe
include sirloin, loin, or tenderloin adjust cooking times accordingly
PS, I did not stick around and serve,
or else I would have plated or garnished the tray, but you can garnish however
you like!
Shopping
List
Beef, see above
Bacon
Onions
Bell peppers
Garlic cheese
Mushrooms, baby bellos are fine
Red wine
Demi glace
Carrots
Shallots
Fresh parsley
Fresh thyme
Unbleached AP flour
My
Mad Method
Ready to serve!
Start by browning off 250g bacon and
rendering the fat, when ready remove from pan drain and
reserve all drippings
Caramelize 200g sliced sweet Maui onion, and 100g mixed bell peppers, when ready
remove from the pan and set aside , reserve any juice that forms for sauce
Add 1/3 more bacon drippings and sauté
200g mushrooms sliced, when ready remove from the pan and set aside
Deglaze the pan with 8dl veal or beef
demi glace, when ready remove from pan, reserve, pat dry the pan
Clean 1.5 KL beef loin or sir loin reserve
all trim. Start sauce by browning the trim together with 3 to 4 shallots
sliced, and 1 or 2 carrots pealed
When well browned dust with 1 TBS flour continue
cooking 1 minute longer, deglaze pan again this time with 3 dl red wine, add
the demi glace any juice left from onions, peppers and mushrooms together with few sprigs of parsley and thyme, bring to a
boil, reduce temp and simmer for 30 minutes
Meanwhile I am chopping my onions,
peppers and mushrooms together, optional. To this I am adding a few drops
Worcestershire sauce, thyme, salt and pepper to taste
Portion the meat into 125g pieces,
pound them flat tenderizing them, but making sure to keep an even surface
throughout
Season with salt and pepper
Spread creamy fresh garlic cheese over
the surface of the meat
Top with the chopped onions, peppers,
and mushrooms
Roll together and either secure with
butchers twine or tooth picks
When the sauce is ready pore it through
a fine mesh strainer, reserving the liquid
Sear the meat off in batches, transfer
to a deep dish oven pan, pore over sauce and braise in oven for 30-45 minutes
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