CookEat Recipe
Beef Roulade Nivernaise
Beef flank rolled around a pork, veal and ham stuffing, braised with tomato sauce and demi-glace and served with small Nivernaise carrots.
Method
Steps
Step 1
Heat a conventional oven to 325°F. Start with one three-pound piece of raw beef flank, twice as long as it is wide, weighed before trimming. Trim off the fat and butterfly the piece crosswise without separating it. Season all around with one teaspoon of the salt and the half teaspoon white pepper. Keep refrigerated at 4°C or colder while making the stuffing.
Step 2
Finely chop the two ounces lean raw pork, ounce lean raw veal and ounce fully cooked lean ham, then pound them to a paste. Add the three tablespoons fresh breadcrumbs, half teaspoon chopped parsley, one chopped peeled garlic clove, remaining half teaspoon salt, two saltspoons cayenne, one saltspoon each grated nutmeg and thyme, half gill cream and one whole raw egg. Pound well for five minutes.
Step 3
Spread all the stuffing evenly over the cut face of the beef. Roll tightly and tie firmly with food-safe kitchen string. Put the prepared raw mirepoix needed to make a bed in a close-fitting braising pan. Lay the roll on top, spread the two tablespoons melted lard over it and begin cooking immediately.
Step 4
Roast uncovered for about twenty-five minutes, continuing until the outside is golden without burning the mirepoix.
Step 5
Measure one and a half gills of finished demi-glace. Loosen this measured portion with a little hot unsalted White Broth prepared with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and check that it reaches at least 74°C.
Step 6
Stir the two tablespoons flour into the bottom of the braising pan. Add the half gill claret, prepared demi-glace, one gill finished tomato sauce and one gill water. Bring the pan liquid to a simmer. Cover and return to the oven for about fifty-five minutes as a guide, turning the roll occasionally. Continue until the beef is tender and the thickest meat and stuffing reach at least 74°C for fifteen seconds in several places. Check that the pork in the mirepoix is thoroughly cooked as well; keep the pan gently simmering and prevent the sauce from catching.
Step 7
Lift the roll onto a hot dish and remove all the string. Keep it hot while finishing its gravy.
Step 8
Skim the fat from the pan gravy, boil on the hob for about fifteen minutes and strain it over the beef, leaving the spent mirepoix solids behind.
Step 9
Arrange the required portion of hot, cooked and drained Nivernaise carrots around the roulade and serve promptly. Carve the same roll for serving.
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