[Vegan Braised Stuffed Beef Rolls]
...after last week's multi-step
Vegan Pièce de Boeuf à la Cuillère I had some leftover vegan roast beef...so I thought it'd be a good time to tackle this recipe...with THREE titles...haha...
...and it's also got a lot of steps...basically...Julia says that "
Paupiettes are thin slices of beef wrapped around a filling, and braised in wine and stock with herbs and aromatic vegetables."
...so you begin as you often do by cooking some onions slowly in vegan butter for a few minutes until they are tender but not browned.
...then add them to a bowl...I'm subbing bulghur wheat simply cooked in vegan beef bouillon for the ground meat...
...add some aqua faba for the egg...
..add some allspice...
...and some parsley...
...salt and pepper...
...I sliced a thin strip off my vegan roast...
...and got out my kitchen twine...
...then spooned some of the mince onto the vegan roast strip...
...rolled it up and tied it...
...heated some oil...
...and browned the paupiette...
...I got some vegan bacon out of the freezer...
...and put that into the bottom of the casserole...
...and placed the paupiette on top...
...then to the same pan...add some white wine...carrots and more onions...
...stir in some flour and vegan bouillon...
...make an herb bouquet using parsley, bay leaf, thyme and garlic...I put mine into my tea ball...it's so easy and neat...
...pour over the sauce...
...heat it to a simmer on the stove top...
...and you're ready for the oven...
...so cover and place in the oven for a while...Julia says an hour and a half...but I only put mine in for about 1/2 hour...everything was already 'done'...so it really just needed to heat through thouroughly...
...then when it's done...take it out...discard the herb bouquet...and snip the twine...
...remove your paupiette to a dish...and put the sauce back into a skillet...
...add some dijon mustard...
...and some vegan cream...
...beat the mustard and cream into the sauce...
...and simmer for 1 minute...
...pour the sauce back over the paupiettes and serve...
...we served the paupiettes with braised cabbage and steamed red potatoes...
...it was a really delicious meal...
Substitutions
Vegan butter or oil for sauteeing
Seitan for the roast
Bulghur wheat cooked in vegan beef broth for the stuffing
aqua faba for the egg
Recipe here:
Mastering the Art of French Cooking pp. 318-321
As usual, a pretty complicated process! And the allspice sounds odd. Glad
ReplyDeleteYou’re having fun with this. Love, K
Wow. That looks great. I feel simultaneously that I totally want to eat that...and I will never go through the bother to make it happen. So thanks for letting me live vicariously!!!
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