Beef Brajoli

Posted on: October 13, 2014

Beef Brajoli (Paupiettes) with Pumpkin Puree, Pancetta Mash Potatoes & Red Wine Jus

Serving 4 people, preparation time 1 hour

Ingredients:

  • 0.740 kg - Beef ribeye
  • 0.160 kg - Emmenthal cheese
  • 0.140 kg - Bacon back
  • 0.160 kg - Pork mince
  • 0.060 - Fresh parsley
  • 4.000 pcs – egg
  • 0.100 kg – Pumpkin
  • 0.040 kg – Carrots
  • 0.060 kg – Onions
  • 0.180 kg – Chicken stock
  • 0.020 kg – Olive oil
  • 0.300 kg – Potatoes
  • 0.060 kg – Milk
  • 0.100 kg – Bacon (back)
  • 0.00k kg – Nutmeg
  • 0.400 kg – Red wine
  • 0.008 kg – Carrots
  • 0.008 kg – Bay leave
  • 0.008 kg – Onions
  • 0.008 kg – Garlic
  • 0.008 kg – Thyme
  • 0.020 kg – Tomato puree
  • 0.100 kg – Carrots
  • 0.060 kg – Peas
  • 0.180 kg – Onions
  • 0.060 kg – Milk
  • 0.060kg – Flour

Salt & pepper to taste

Method:

To start, clean the beef and flatten out, place on cling Film. Boil the egg for 12 minutes in hot water. Then, place the cheese, bacon and the herbs in the centre. Mix the pork mince and peel the cooked egg. Place this also in the centre. Place the cling film sausage in foil and roll firm. Cook for 25 minutes in a medium hot oven and then leave to rest.

To make the pumpkin puree, wash, peel and chop the vegetables. Cook in a little olive oil and then add in the stock. Once done pass through a fine chinoise and then pass the pumpkin and carrot mix with a blender and then again through a fine chinoise.

Add in the washed, peeled potatoes and place in a pot, with the milk and finely chopped bacon. When done, pass through a fine chinoise, add in the fresh nutmeg, and season.

To make the sauce, wash and peel the vegetables and sauté in a hot pan with a little oil. Add in the tomato puree and then the red wine and reduce. Add in the stock and then reduce again. Pass through chinoise and leave aside.

Simmer the washed and chopped carrots in the Jus. Add in the peas just before serving. Garnish with French fried onions, which are made with onion rings placed in milk, then drained, and in flour and then fried in moderate oil.

Recipe by Stephen A.J. Gatt, Executive Chef at db Seabank Resort + Spa