Friday, June 11, 2010

La Paupiette de Garganuta (giant stuffed beef roll) stuffed with Farce Nicoise (Olive, pimento, garlic and parmesan)

Giant stuffed beef roll
The end-result looks fabulous and very impressive and you can tell a white lie and say that it was extremely difficult and time consuming to make. But alas, it's just following the process and not tricky at all.

The tops and sides were wrapped with bacon before using the silicone bands to close the whole thing.

Before being browned (stove top) and then braised (cooked in oven in stock and vermouth):

Served with buttered parsley baby potatoes:

My family did me proud by nearly finishing the whole thing.

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