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Paupiettes de Boeuf HT MC Belgian 150mins
Serves 4 Hot Beef Pork Vegetables Spices Herbs Alcohol Main Course Belgium Europe
Ingredients:
Instructions
1. Make the stuffing by placing the sausage meat, bacon, egg, salt, pepper, allspice, parsley and juniper berries in a bowl. Mix well.
2. Pound the slices of meat with a rolling pin or meat hammer to thin them out a little more, season with salt and pepper then place 1/4 of the stuffing in the centre of each slice. Fold the sides over then roll up and secure with string.
3. Melt the butter and oil in a frying pan, add the button onions and fry until golden brown. Remove from the pan and reserve.
4. Add the meat parcels to the pan and brown on all sides then spoon over the gin. Warm for a moment, then carefully set alight.
5. When the flames have died down, stir in the garlic, beer and tomato paste and bring to the boil. Reduce the heat, cover and simmer for 1 hour.
6. Return the onions to the pan, stir well, then simmer, uncovered, for a further 30 minutes.
7. To serve - remove the string from the meat and place on a warmed serving dish. Pour over some of the sauce, sprinkle with parsley and serve immediately together with the remaining sauce in a sauceboat.
More Beef Recipes | Beef Cuts | General Beef/Veal Preparations |
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