Braised Stuffed Rolls Recipe

• 1/2 c. finely-chopped onions
• 1 Tbsp. butter
• 1 1/2 c. grnd meat (6 ounces each grnd lean pork and veal plus 3 ounces fresh pork fat)
• 1 x garlic clove mashed
• 1/8 tsp fresh thyme
• 1 pch allspice
• 1 pch freshly-grnd black pepper
• 1/4 tsp salt
• 1/4 c. minced parsley
• 1 x egg
• 2 1/2 lb lean beef, top round or possibly chuck cut into 18 cross-grain slices 1/4"-thk and about 3" in diameter Salt to taste Freshly-grnd black pepper to taste
• 3 Tbsp. oil
• 1/2 c. sliced carrots
• 1/2 c. sliced onions
• 1 c. dry white wine
• 1 1/2 c. Brown Chichen Stock (see recipe)
• 1 piece fresh pork rind - (4" square) simmered in water for 10 min
• 1 x bouquet garni (1 clove garlic, 6 parsley sprigs, 1 bay leaf, 2 sprigs thyme, 1 clove, tied togeth in a cheesecloth)
• 2 Tbsp. parsley
• 2 Tbsp. buerre manie (butter and flour in same proportions, kneaded together to a paste)

1. Cook the onions slowly in butter for 7 to 8 min till they are tender but not browned.
2. Scrape them into a mixing bowl.
3. Add in grnd meat, 1 clove mashed garlic, 1/8 tsp.
4. fresh thyme, healthy pinch allspice, healthy pinch pepper, 1/4 tsp.
5. salt, 1/4 c. minced parsley, 1 egg and beat vigorously till thoroughly blended.
6. Flatten each slice of beef to a thickness of 1/8-inch by pounding it between 2 sheets of paper with a mallet or possibly a rolling pin.
7. Lay the meat flat on a board and sprinkle lightly with salt and pepper.
8. Divide the stuffing into 18 portions and place one portion on the lower thirds of each veal slice.
9. Roll the meat around the stuffing to create cylinders about 4 inches long and 1 1/2 inches thick.
10. Secure each with 2 ties of string.
11. Dry in paper towels.
12. Preheat oven to 325 degrees.
13. Heat 3 Tbsp.
14. of oil in a casserole till almost smoking.
15. Brown the roulades lightly, a few at a time and remove to a platter.
16. Lower the heat to moderate and slowly brown 1/2 sliced carrots and 1/2 c. sliced onions for about 4 to 5 min, stirring.
17. Add in 1 c. white wine and 1 1/2 c. brown stock.
18. Lay the 4-inch piece of pork rind in the casserole.
19. Place the roulades over it and add in more stock or possibly water if necessary, so the roulades are barely covered.
20. Add in the herb bouquet.
21. Bring to a boil on the stove and simmer slowly for 1 1/2 hrs.
22. Remove roulades form casserole.
23. Strain the liquid into a saucepan and degrease.
24. Reduce liquid down to 1 1/2 to 2 c.. Whisk in 2 Tbsp.
25. beurre manie.
26. Bring to a boil.
27. Season with salt and pepper to taste.
28. Ladle sauce over roulades.
29. This recipe yields 6 servings.
30. 0 0

onions, butter, grnd meat, garlic, thyme, pch allspice, black pepper, salt, parsley, egg, lean beef, oil, carrots, onions, white wine, brown chichen stock, pork rind, bouquet garni, parsley, manie

Taken from cookeatshare.com/recipes/braised-stuffed-rolls-90836 (may not work)