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French Dip Strudels
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French Dip Strudels

3 hPara 6Nutri-Score D€€
de @maisonmarvina1 importación0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • chuck roastCarne450 g
  • puff pastry sheet (thawed)Panadería1 pieza
  • provolone cheese (sliced)Lácteos150 g
  • onions (sliced)Frutas y verduras4 piezas
  • shallot (sliced)Frutas y verduras1 pieza
  • garlic (clove, minced)Frutas y verduras1 pieza
  • fresh rosemary (sprigs)Frutas y verduras3 g
  • fresh thyme (sprigs)Frutas y verduras3 g
  • bay leavesEspecias2 piezas
  • beef bouillon (cube)Despensa1 pieza
  • beef broth (1 box)Despensa900 ml
  • red wineBebidas240 ml
  • Worcestershire sauceDespensa30 ml
  • soy sauceDespensa15 ml
  • egg (beaten)Lácteos1 pieza
  • garlic powderEspecias3 g
  • water (splash)Otro15 ml
  • butter (melted)Lácteos30 g
  • parsley (chopped)Frutas y verduras10 g

por ración

Nutrición

398kcal

Carbohidratos
22 g
Proteínas
22 g
Grasas
25 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Sartén
  • Bandeja de horno
  • Pincel de cocina
  • Bol

paso a paso

Preparación

  1. Sear the chuck roast

    • Season the chuck roast and sear it in a hot Dutch oven until deeply browned on all sides.
    • Remove the roast and set aside.
    Paso 1

  2. Soften the aromatics

    • Add the onions and shallot to the pot and cook until soft and golden.
    • Stir in the garlic, rosemary, thyme and bay leaves.
    Paso 2

  3. Build the braising liquid

    • Pour in the red wine and scrape up the browned bits.
    • Add the beef broth, bouillon, Worcestershire sauce and soy sauce.
    Paso 3

  4. Braise the beef

    • Return the roast to the pot, cover and braise gently until the meat shreds easily.
    • Shred the beef and mix it back into the reduced juices.
    Paso 4

  5. Prepare the egg wash

    • Whisk the egg with the garlic powder and a splash of water.
    Paso 5

  6. Fill the strudels

    • Cut the puff pastry sheet into rectangles.
    • Layer provolone cheese and shredded beef on each, then roll up and seal the edges.
    Paso 6

  7. Bake

    • Brush the pastries with the egg wash and place them on a baking tray.
    • Bake at 200 °C until puffed and golden.
    Paso 7

  8. Finish and serve

    • Brush the warm strudels with melted butter and sprinkle with chopped parsley.
    • Serve with the braising juices for dipping.
    Paso 8
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