Wofgang Pucks Beef Rouladen Recipe With Brunoise Vegetables And Red Wine Recipes

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.

GERMAN BEEF ROULADEN

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

WOLFGANG'S BEEF GOULASH

Steps:

• In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
• Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
• In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
• Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
• Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

ROULADEN

Steps:

• Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
• Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
• Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
• Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.

BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Flatten the beef round with a cleaver, or possibly meat pounder to 1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the grnd 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 in 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 possibly squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butchers string in 5 or possibly 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 warm saute/fry pan in extra virgin olive oil till all sides are a dark brown color. Remove from the pan and keep in a hot place. In the same pan, add in the other half of the vegetables and cook for 3 min, when the vegetables are golden deglaze with wines and add in the fresh thyme. Bring this mix to a boil and add in the beef and reduce the heat. Cover with either the lid or possibly foil and cook for 20 min. Remove the foil and add in the veal stock and Chicken Stock. Bring to a boil and turn the meat, so which the other side of the meat is in the liquid. Cook for 10 more min on a medium flame. Cook this mix till the internal temperature reads 165 degrees. The chicken must read 165 degrees or possibly you risk the chance of possible bacteria. If too much of the liquid evaporates add in a little more chicken stock. Remove the meat from the pan and let rest for 10 min 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 in butter to the vegetable mix and swirl to heat. Spoon the vegetable mix over the meat and serve with minced parsley. This recipe yields 4 servings.

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.

BEEF ROULADEN

Steps:

• Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.