Braised Beef Wrapped in Crispy Fillo Pastry
Cook Time 3 hours
1.2 kg beef chuck, cubed into walnut size pieces
Flour, for dusting
1 onion, cut into quarters
1 carrot, cut into batons
2 stalks celery, cut into batons
4 cloves garlic, left whole
Bouquet garni (2 bay leaves, 2 sprigs thyme, 4 sprigs parsley tied together)
1 peel of an orange
600ml red wine
200ml veal stock
Salt and Pepper
½ cup flat leaf parsley, finely chopped
2 French shallots, finely diced
25g butter, melted
½ packet of fillo pastry
Dust the beef with the flour and season with salt and pepper.
Heat a large heavy based pot and add the oil. Sear the meat in batches ensuring they are well coloured on each side. Add the vegetables, bouquet garni, orange peel, wine and port and bring to the boil. Using the back of a ladle, skim any scum that rises to the service.
Reduce the liquid by 1/3. Add the veal stock and season again with salt and pepper. Now cover with a lid and cook very slowly for 2 ½ -3 hours or until the meat is soft and tender.
Once cooked remove the beef pieces and shred. Now remove the vegetables and, using the back of a fork, roughly crush. Discard the bouquet garni.
Strain the sauce into another saucepan and reduce until thick. Combine 4 tbs. of this sauce with the shredded beef and vegetable to moisten slightly.
Place in the fridge and cool until the mixture firms up. Now add the shallots and parsley and combine well.
Pre heat the oven to 190C.
Brush two pieces of fillo with the melted butter and paste together. Spread two tablespoons worth of the meat on the bottom third. Fold in both sides then roll into a cigar shape. Brush with a little more butter and place on a baking tray. Repeat the process.
Bake in the oven for 15-20 minutes or until golden brown and crispy.