Danie główne
French Dip Strudels
3 godz.Porcje: 6Nutri-Score D€€
D
3 godz.
3 godz.French Dip Strudels
przepis od
maisonmarvina
@maisonmarvina
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
chuck roastMięso450 g
puff pastry sheet (thawed)Piekarnia1 kawałek
provolone cheese (sliced)Nabiał150 g
onions (sliced)Warzywa i owoce4 kawałki
shallot (sliced)Warzywa i owoce1 kawałek
garlic (clove, minced)Warzywa i owoce1 kawałek
fresh rosemary (sprigs)Warzywa i owoce3 g
fresh thyme (sprigs)Warzywa i owoce3 g
bay leavesPrzyprawy2 kawałki
beef bouillon (cube)Spiżarnia1 kawałek- beef broth (1 box)Spiżarnia900 ml
red wineNapoje240 ml- Worcestershire sauceSpiżarnia30 ml
soy sauceSpiżarnia15 ml
egg (beaten)Nabiał1 kawałek
garlic powderPrzyprawy3 g
water (splash)Inne15 ml
butter (melted)Nabiał30 g
parsley (chopped)Warzywa i owoce10 g
na porcję
Wartości odżywcze
398kcal
- Węglowodany
- 22 g
- Białko
- 22 g
- Tłuszcz
- 25 g
czego użyjesz
Przybory
Garnek żeliwny
Patelnia
Blacha do pieczenia
Pędzelek kuchenny
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Prepare the egg wash
- Whisk the egg with the garlic powder and a splash of water.
- Krok 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.
- Krok 7
Bake
- Brush the pastries with the egg wash and place them on a baking tray.
- Bake at 200 °C until puffed and golden.
- Krok 8
Finish and serve
- Brush the warm strudels with melted butter and sprinkle with chopped parsley.
- Serve with the braising juices for dipping.