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Ok, by the time I made dinner……

I was exhausted! I took my photos and went to bed early so I did not get the dinner posted for you.
So now that I have the time and I am fully awake here is what I ended up creating around the Marinade Masterpiece.

           BEEF ROULADE WITH BAKED HONEY, BROWN SUGAR SQUASH.

Roulade is a pretty way of saying “rolled” and it is definitely prettier 🙂 So what I did was, after the beef had marinated for about 4 hours (try to do it overnight if you can) I took it out and let the extra drip off. I noticed the beef could be a little thinner for rolling so I put it on the cutting board and covered it with plastic wrap (so it didn’t splatter the Marinade all over the walls and my shirt) and pounded it out a little more. I took out my favorite Christmas gift the Le Cruesset dutch oven and put it over med/high heat and cooked up 3 pieces of thick bacon cut into 1 inch pieces. Once the bacon was just about done I put in about a 1/2 cup of fennel. I decided to do a salad with fennel as well as for the stuffing to complete the meal so I cut half of the bulb in thick chunks and I used my mandolin and sliced very thin pieces with the other half for the salad.
once they were done I removed them to cool so I could handle them and then placed them in the center of the meat and rolled it up (very easy). I used kitchen twine to hold it together and then seared it on all sides. ( if you don’t have twine use tooth picks) Once it was completely seared I added the marinade in and 2 cups of beef stock I had in the fridge (you can use wine or veg stock or water) and put it in the oven on 350 for 1 hour (braising makes any cut of beef very tender).
After the hour I took out the meat and let it rest (VERY IMPORTANT) and strained the  liquid so there were no chunks and put it back on the stove to reduce to about 3/4 cup. If you need to hurry it you can add a little cornstarch to thicken it quickly. After it had reduced and the meat rested, I removed the twine and cut the roulade on the bias so you could see inside and put a few tablespoons of the reduction over it. (Tbls. as corrected by Mom)  The squash & salad were very simple. I baked Spaghetti Squash for 1 hour at 350 then removed it from the skin and put in a baking dish with butter honey and brown sugar then put it back in the oven and  baked at 350 for 25 minutes. The salad was fresh Romain lettuce, crumbled blue cheese and fennel. I will post some of my favorite dressings soon this one had the juice of a tangerine (cuz I had one in the house) so I put a little of the zest on top to make it look nice. Remember the cost of the Top Round was about $3.25!! Hope you try one of these and be sure to let me know if you have any questions or comments.
 Roulade stuffing:
1/2 fennel bulb cut into 1/4 in pieces & fronds for decorating
3 pieces of thick cut bacon cut into 2 in chunks (or reg bacon)
2 c. beef stock

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4 Comments (+add yours?)

  1. Cynthia from NKRI
    Jan 11, 2012 @ 19:16:46

    How did you husband like the Stuffed Beef Roulade? and vege dish?

    Reply

    • foodashion
      Jan 11, 2012 @ 19:26:47

      He liked it, the squash i need to make by the boat load and he said the beef really was very tender. he was able to cut it with his fork and braising gave it a smoky, deep rich flavor that tasted like it had been cooked all day!

      Reply

  2. Nick Lanigan
    Jan 11, 2012 @ 19:37:53

    I LOVE spaggetti squash!!!

    Reply

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