This meatloaf is made from a flat cut of beef brisket, which can be easily cut in half on the side and unfold the book or butterfly. For the filling of the roll, take the parsnip and carrots, cut them and roll them into meat, tightly knitting a roll in several ground thread. Then the pre-fried roll will be stewed in a delicious sauce of beef broth, red wine, tomato pasta and spices with pearl onions. Such a sauce not only nourishes meat with its own taste, but also turn the harsh brisket into melting mouth delicacy. And after the roll is ready, evaporate the sauce, so that it thickens and pour them meat. Share with friends: 
Time: 6 hours 15 minutes. Difficulty: medium Servings: 6-8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 package 220 gr. pearl onions
- 5 sprigs of thyme
- 2 bay leaves
- 1 tbsp. l juniper berries
- 1 flat piece of beef brisket weighing 2 kg., Trimmed
- 3 medium carrots cut in half and then along in half
- 3 medium parsnips, cut in half and then along in half
- 2-3 tbsp. l olive oil
- 5 cloves of garlic, crushed
- 1 large shallot, chopped
- 2 tbsp. l tomato paste
- 2 tbsp. l flour
- 1 bottle of 750 ml. dry red wine
- 1/4 Art. brandy
- 200 gr. veal demiglas * (e.g. D’Artagnan)
- 2 tbsp. l (30 gr.) Butter
- 1/4 Art. chopped fresh parsley + optional for filing
Recipes with similar ingredients: onion sets, thyme, bay leaf, juniper berries, beef, carrots, parsnip root, garlic, shallots, tomato paste, premium flour, red wine, brandy, demiglas sauce, butter, parsley
Recipe preparation:
- Trim the pearl onions and cut along the side from the root to tip. Put in a bowl and fill with hot water; leave at 30 minutes to let the onions soften, then drain the water and clean it.
- Meanwhile, in a piece of gauze, wrap thyme, bay leaf and juniper berries and tie.
- Cut the brisket with a butterfly: Insert the knife into the meat parallel to the cutting board, cut the brisket horizontally cut in half, cutting almost to the end, leaving one side attached; open the meat like a book (if the brisket is triangular, cut from the pointed end to the wide side). If necessary beat the meat with the flat side of the hammer to a thickness of about 2 cm.
- Salt and pepper the brisket and place it wider of two short sides to yourself. Put carrots and parsnips horizontally throughout the brisket, closer to the side that before you. From this side, roll the meat over the vegetables to it turns out a tight roll, and put it with the seam down. Tie the roll kitchen thread at 5 cm intervals and then tie it longitudinally, tucking the ends. Salt and pepper.
- Preheat the oven to 120 ° C. In a large cauldron over high heat heat 2 tbsp. l olive oil. Put the roll and fry turning, until golden brown, 12-15 minutes. Shift to a plate.
- Reduce the heat to medium. Add the remaining 1 tbsp. l olive oil, if the pan looks dry, then add garlic, shallots and tomato paste and cook, stirring, until golden color, about 1 minute. Sprinkle with flour and cook, stirring constantly, until golden brown, about 1 minute. Pour in wine, brandy, add pearl onions and a bag of spices and bring to a boil. Mix the demiglass and 1 tbsp. water and again bring to a boil.
- Put the roll in a liquid and bring to a boil again. Cover cover and put in the oven. Bake by turning the roll into in the middle of baking until the brisket is tender and the thermometer inserted into the center of the meat, will not show a temperature of 87 ° C-93 ° C, about 4 hours. Remove from the oven, remove the lid and turn the roll over. Leave it in the sauce for at least 30 minutes.
- Put the roll on a chopping board. Throw gauze pouch. Remove fat from the surface of the sauce and cook over high heat, until it thickens and becomes glossy, 15-20 minutes. Take off fire and stir in butter, then stir in parsley.
- Cut the thread from the roll and cut it into slices 2.5 cm thick. Put the roll with sauce on a dish, sprinkle on top parsley.
Note
Veal Demiglas is the thick broth that gives it the sauce has a rich taste. It is sold chilled in meat and specialized stores. If you can’t find the demiglass, use 2 tbsp. beef broth and do not add water to 6 stage.
