Food Network: Beef Rouladen with Brunoise Vegetables and Red Wine

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Beef Rouladen with Brunoise Vegetables and Red Wine
Recipe courtesy Wolfgang Puck, 2001

Ingredients
1 1/2 pounds bottom round, trimmed
3 yellow onions, small dice
3 large carrots, peeled and diced
3 stalks celery, small dice
3 tablespoons garlic, minced
1 pound ground chicken
Salt and freshly ground black pepper
1/2 cup dry bread crumbs
1 egg, beaten
4 dill pickles
2 tablespoons olive oil
1 bunch parsley, chopped
3 cups red wine
1 cup Port
Fresh thyme

1 cup veal stock
2 cups chicken stock
4 tablespoons butter

Directions
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.