Recipes from An Epicurious Lifestyle's kitchen

Tag: Bay Leaves

Winter Stew

Winter Stew

I received my new Fine Cooking Magazine the other day in the mail…funny because I was just about to not renew my subscription! And there it was ~ such a great idea, a step by step guide to creating stews (I normally hate), your way! Peter, […]

Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole

Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole

Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole This recipe comes from: Sunset Magazine MARCH 2012 Javier Plascencia, of Misión 19 (and nine other restaurants) in Tijuana, is a leading force in the style of Mexican cooking called Baja Mediterranean. It combines Mexican cuisine […]

Beef Roulades Stuffed with Pork Sausage, Pine nuts, and Raisins

Beef Roulades Stuffed with Pork Sausage, Pine nuts, and Raisins

This past weekend I had a family Sunday dinner. What did I make?

Appetizer: Parma Street Food (puff pastry stuffed with pesto)

Main: Beef Roulades, Cauliflower Gratin, Roasted Endive wrapped in Bacon, Beet Salad with a Honey Lime Dressing

Dessert: Ice Cream Sandwiches made with Jamie’s Homemade Toffee and Chocolate Chip Cookies

Beef Roulades Stuffed with Pork Sausage, Pine nuts and Raisins

Serves 8

Ingredients

8 beef roulades (3 oz each)

Kosher salt

Freshly cracked pepper

Kitchen twine cut into about 4-5 inch pieces (two per roulade)

About a cup of flour for dusting

Olive oil

2 tablespoons tomato paste

1 cup red wine

2 ¼ cups beef stock

I added a brining step to this recipe that makes the meat so tender!

Brine:

1 cup dry white wine

2/3 cup white wine vinegar

½ of one onion sliced thinly

8 cloves garlic, smashed

2 cloves

2 small bay leaves

1 sprig of thyme

In a small saucepan, combine all the ingredients for the brine and bring to a boil, boil for 5 minutes. Remove from heat and let cool completely. Put the roulades in a nonreactive casserole dish and pour the cooled marinade over them and refrigerate for a least 2 hours, turning often.

Remove the meat and pat dry; reserve the marinade for using in the sauce later.

Stuffing:

Pork sausage (I used Fogline Farms www.foglinefarms.com which I got at the Farmer’s Market)

2 cups homemade bread crumbs

1 ½ cups toasted pine nuts

1 ½ cups raisin

1 onion finely diced

¼ chopped parsley, plus a sprinkle for garnish

2 beaten eggs

Kosher salt and freshly cracked pepper to taste

Combine 1 cup of toasted pine nuts, 1 cup of raisins, and all remaining ingredients, mix well until incorporated. Set aside.

Directions

Place the roulades next to each other on a work surface. Spread the stuffing down the middle leaving about a ¼ inch on all sides. Fold the roulades in slightly at the long sides, and roll up from the narrow side. Tie the roulades, with kitchen string so that the filling cannot escape, and dust with a little flour.

Heat the olive oil in a large pan and brown the roulades all over, make sure they have a nice brown crust on them. Remove the roulades from the pan and set aside in a warm place. Add the tomato paste to the hot pan and fry briefly. Add the marinade, wine and beef stock, reduce slightly. Add the roulades back into the pan and season with salt and pepper. Braise, covered, over medium heat for about 1 hour.

Lift out the beef roulades and remove the string. Strain the sauce and season to taste. Arrange the roulades on platter or individual plates. Garnish with pine nuts, raisins and parsley.

Peter’s Wine Pick: Soquel Vineyard’s Cabernet Sauvignon

~Happy Cooking!