This beef Aladdin may be your new favorite Sunday meal stuffed up with bacon mustard , pickles and onions and a tasty sauce .
Oh , my goodness .
Is this so good ?
We've got a whole bunch of stuff to prep up .
So let's get to it .
Sound good .
Let's cook in chef Billy Rey fashion .
We're gonna start off by prepping up an onion .
I'm gonna be using a half of a yellow onion .
You could use a red , a white , a sweet or even a shallot .
So after you slice it in half , remove that outside peel , we want to thinly slice it or Julian it just like this .
And again , we're only using a half of an onion .
Now , for the pickles Gherkins are classically used , which is a small to medium sized pickle .
I'm gonna be using five of these slice off the end and then what we wanna do just like the onion is actually Julien them .
Now , if you like big bold pickle flavors , go ahead and quarter these .
If you quarter them , you are gonna need twice the amount of pickles .
These thin little pickles will spread perfect throughout our root .
And now for the beef I have a £2 piece of top round .
The other alternates that you could use are sirloin rib , eye bottom round or flank steak .
Now , what we wanna do is cut this in half because it is such a long piece of meat .
And then after you slice it , we are gonna take each piece and we're gonna thinly slice it again .
So what I'm gonna do is just put it up on its side and then thinly slice four slices in this chunk , giving us a total of eight slices .
And for that last piece , you're gonna need to lay it flat , put your hand on or else it's gonna wiggle all over the place and the shape of it is not gonna be too pretty .
Set this to the side on a plate , platter sheet tray line with parchment paper , going back to your cutting board .
I'm going to lay down a big piece of plastic wrap .
You could also use a Ziploc bag as well .
Now placing one piece of meat onto the plastic wrap , putting the rest of the plastic wrap over top of it .
We are going to use a mallet and we want to pound it thin for size .
We're essentially doubling the size , but it's still going to be about a quarter inch thick .
If you're a little bit thinner or a little bit thicker .
No problem .
As long as it's doubled in size , then just simply set it to the side on a plate or a platter and repeat the process until all eight steaks have been pounded out .
And now to roll this up , starting with just one piece of the pounded out round steak .
We're gonna season just one side with salt and fresh cracked black pepper .
And then what we want to do is spread on one tablespoon of Dijon mustard or a good German ground mustard like I'm using now , I have eight total slices of bacon sliced in half long ways .
We're gonna place two of those right on top of the mustard , followed up with a little bit of the Julianne yellow onion .
Now we're gonna evenly spread the onion through the other seven .
So make sure to use accordingly .
Same thing with the pickles .
We are gonna add some right to the center now to roll this up .
What I like to do first is roll over the sides just like they do at Chipotle when they roll up the burrito and then starting from the back to the front , tightly roll it , making sure that centerpiece is rolled over to the middle all the way until the end .
Then we're just going to set it to the side on a platter or plate or sheet tray line with parchment paper and repeat the process until all of the beef and all of these stuffing ingredients have been used .
Now using about a foot of butcher's twine .
What we wanna do is just wrap these around the center .
You could absolutely do another wrap going in the opposite direction .
I don't think you need it because we folded in the beef just to be safe .
Then just give it a double knot of course and then trim off any access , repeat the process again for all eight total of these beef or Latins .
Now , I washed my cutting board because I had beef on there .
We have a little bit more prep to do and this has to do with the sauce .
We have one yellow onion , slice it in half , remove the ends , take off that outside peel .
And then what we wanna do is just simply large dice .
These , this is gonna be used as in our sauce , set it to the side in a bowl .
We have two stocks of celery that we are also going to large dice .
Then followed up with two carrots that I peeled again , large dice just like everything else .
Now set those to the side in the bowl .
I've got two leaks here .
Remember , you can go up a little bit into the green .
We're gonna slice that in half and then slice it again .
So essentially quartering it .
And then what we wanna do is thinly slice both of these leaks .
We're going to transfer them to a bowl along with the carrot celery and onions .
We're taking that bowl of vegetables along with our beef or Latin over to the cooktop .
I've got a large rondo pot .
You could also just use a large pot .
I'm gonna add in a quarter cup of clarified butter .
You could use vegetable oil or canola oil , turn the heat on to high .
Once it begins to lightly smoke , we are going to add in a beef for Latins one at a time .
Make sure they don't touch each other .
We don't want to steam them , we want to sear them .
You may need to do this in batches if your pot isn't that big after about 3 to 4 minutes or so , we're just gonna flip them over .
We're just trying to get a little bit of a brown sear on both sides just like this .
Once we flip them , cook them for another 3 to 4 minutes , we're gonna come back to this pot .
What we wanna do is set each of these beef ro Latins to the side on a plate , platter , sheet tray line with parchment paper , whatever you got .
Now , go back over to that pot .
We're still on medium high heat .
We are gonna add in all of those vegetables and in addition , we're gonna add in a small little bunch of flat leaf parsley .
Now we want to cook this for about 3 to 5 minutes .
We're really just looking to get a light brown on there .
You're gonna get some of that fond off the bottom .
Some of those nummy goodnesses from the beef on the bottom cooked right in there .
It's absolutely perfect .
And at this point , we're gonna add in two tablespoons of tomato paste .
This is gonna help add some body help thicken up our sauce .
It's also gonna give it a nice red color at the end .
This only takes about two minutes or so .
We just stir it constantly until it's completely mixed into the vegetables just like this .
Now , we are gonna deglaze with one cup of cabernet sauvignon or merlot .
If you do not drink wine , just simply skip this process .
We are gonna cook this down until OSE are almost gone .
You see how that wine has absorbed mostly into the vegetables ?
It's almost gone .
This is perfect consistency .
Now , grab four cups of good beef stock .
You know , I've got a great recipe for you .
We are gonna pour that in there and then we wanna season this well with salt and cracked black pepper .
Now make sure you taste this .
This is the braising liquid that's gonna cook our beef .
So you want it to be well seasoned .
Go back over to our seared beef Ro Latins .
We are gonna add them in one at a time all throughout this Rondo pot .
Now , at this point , we are going into the oven on 325 °F .
It's gonna take about two hours for these to completely cook .
So we obviously have plenty of time here .
You can go binge , watch a show , read a book , whatever you want .
What I'm thinking , let's make some homemade Spatz while we can in a stand mixer .
I'm gonna add in three cups of all purpose flour .
I have no clue why I added it in the way that I just did .
Next , grab a spoon and we're just gonna make a little , well , right in the center once you've made that , well , we're gonna add in five large cold eggs .
The next thing we wanna do is add in one teaspoon of sea salt .
I've got my whisk attachment .
I'm just going to fix it on and then lock it in place .
Then we're just gonna turn it on low speed here .
Make sure the ingredients are starting to combine just like this .
Now , at this point , we have three quarters cup of cold water .
We're gonna slowly add in there until it is combined into the mixture just like this .
Now , once it is combined , let's go adjust the speed again because we're gonna crank it on to high .
We want to make this for about 3 to 4 minutes .
Gonna become almost like a thick pancake batter .
A great way that I know how it's done is when I pull it up , it kind of just falls off right like this , this is perfect consistency .
Now , you have the option of letting this rest for 15 to 30 minutes or you can begin cooking right away totally up to you .
Also just another good sign in this is , you'll see some bubbles kind of form in there .
That's perfect .
Now , let's go over to a large pot of boiling water .
We are gonna season it with salt .
I was always told the water should be as salty as the ocean when you cook in there .
Now , I have a spa maker .
You could also use a perforated pan or even a colander with large holes .
Let's take about a half cup of our spl batter .
We're gonna add it right down to our SPL maker .
In this case , it's a little square and we put it right in the center and then we move it back and forth .
It's got some rubber spatula like pieces attached to this little square here .
And as we move it back and forth , small pieces of that batter go right through the hole into the water .
Now , the pieces are maybe just an inch to an inch and a half .
And as they get heavy , they sort of break off and fall into the water , which is exactly what we want .
Now , these are gonna cook really quickly .
Honestly , maybe just a minute or two .
They say once they float to the top , boom , they are finished now because everything's not done for me .
As far as the are concerned , I'm gonna cook this in batches and add them to a large container full of ice water .
Now , you don't want to leave these in too long or they will be waterlogged but we'll drain them before we cook them .
Now , let's go have a look at our beef aladin .
Oh my gosh , it looks so good .
And the smells are incredible in here .
Just wanna give you a quick warning .
Now that this is out of the oven , it is go time .
Things are gonna move really quickly .
Here's what we do .
Take each of the beef or Latins out of the Ron dough pot of the sauce and we're just gonna lay them to the side plate , platter , cookie sheet tray line with parchment paper .
Sorry , that's just an old habit from culinary school in the restaurant industry .
Everything goes on a sheet tray line with parchment paper .
Now , once they're all out of there , we are gonna strain this stock completely through a shin or a fine mesh strainer or cheese cloth .
If that's what you have , make sure to get all of that goodness out of that shin as much as you possibly can into that pot , just set that to the side .
Take your pot .
We're going back to the cooktop .
We are gonna crank the heat on to medium high .
This is only gonna take about 4 to 6 minutes .
This is great timing .
Let that beef rest .
The sauce is gonna reduce by about one third .
At this point .
We're gonna finish it with one tablespoon of unsalted butter and 1 to 2 tablespoons of red current jelly or regular grape jelly .
This is gonna add some really cool flavors in there and the sauce should be well seasoned because we already seasoned it before and as it cooks down , it's gonna concentrate even more and be more flavorful .
Once everything is whisked in , just set it to the side .
Now , quickly for the Spatz , I've got a large frying pan .
I'm gonna add in a quarter cup of unsalted butter .
Once it is melted , drain those spl in the cold water and we're gonna add that right to this pan .
Now , we want to cook it just for maybe 2 to 3 minutes .
We want to get a very light little brown .
And there , remember the heat is on medium high that butter is already starting to brown and melt .
That's all we are looking to do here .
Be sure to season the spa with salt .
A little bit of fresh cracked black pepper .
Give it a good mix .
You could also add things like Parmesan cheese to it .
Fresh herbs .
I've seen spinach mixed in there .
You can do a lot of things here .
I'm doing a very simple , very classic .
Once you've got a little bit of brown on there and they're warm and cook through , send them to the side , these fundamental basic techniques when you put them into practice and apply them to homemade food from scratch .
Oh my gosh , you're not gonna wanna go anywhere else .
Neither are your friends .
They're gonna wanna come to your house .
But when you do these things over and over again , making sure the beef is rolled up tight , the sauce , the spa all of those techniques into these recipes .
It will absolutely help elevate your everyday cooking no matter what it is you're making .
Ok , we are gonna do a few things to plate this up and here's exactly how you do it .
I like to serve the Roan's little casserole dish or a shallow bowl is great .
I also like to slice some of them in half because I want to showcase what's in the inside of these Roans .
The bake and the pickles , the onions .
It's so good .
Now , make sure to pour a good amount of that sauce all over the top .
Leave plenty in the bottom of the bowl just in case people want extra sauce .
Then you finish with some finely chopped parsley or shots for the Spatz .
Add a good amount right to a bowl .
You finish it with parsley .
Oh my gosh .
I can't wait any longer .
Let's get in this .