Beef Brioche Recipe



Beef Brioche Recipes

Ingredients :

50oz fresh spinach (5 bags)

Brioche Dough

2lb ground beef chunk

1/2 cup chopped onion

3 cloves garlic, crushed

2 eggs, lightly beaten

3 tsp salt

1/2 tsp pepper

1/8 tsp nutmeg

1 cup soft bread crumbs

1 cup crumbled blue cheese

2 tbsp light cream

2 tbsp chopped chives

1 egg yolk

1 tbsp light cream

Method :

Make the Brioche Dough the day before you complete the rolls - it must be chilled overnight. Cook spinach in a large kettle just until wilted. Drain it very well. Chop it quite finely (kitchen shears make the job easy) then put in a large sieve and press hard with the back of a large spoon to get out as much water as possible. Heat oven to 450F (230C). Grease a baking sheet (one with sides is a good idea in case dough breaks during baking and meat juices leak out).

Combine meat, cooked spinach, onion, garlic, eggs, salt, pepper, nutmeg and bread crumbs, blending well with a fork. Shape into 2 rolls, 12 inches (30.5cm) long, on waxed paper. Divide Brioche Dough into 2 equal parts. Roll 1/2 into an oblong 14 x 12 inches (30 x 30.5cm). Beat cheese, 2 tbsp (30ml) cream and chives together until smooth, using enough cream to make the mixture of spreading consistency. Spread 1/2 of the mixture on the rolled-out dough, spreading it to within 1/2 inch (1.25cm) of the edges. Lay a meat roll in the middle of the dough. Wrap dough around meat, over-lapping and sealing together well. Turn in ends and seal well. Lift carefully onto prepared baking sheet, putting sealed side down. Prick in several places with the tines of a fork. Repeat with second half of dough and remaining meat roll.

Beat egg yolk and 1 tbsp cream together with a fork and brush outside of rolls with mixture. Bake 10 minutes at 450F (230C). Reduce oven temperature to 350F (175C) and continue baking 50 minutes or until crust is golden brown (meat will still be a little pink). Cool, wrap in foil and refrigerate until shortly before serving time. Cut each roll in 12 slices and serve cold.

Note: Don't worry if the dough splits a little during baking - it won't affect the goodness of the rolls. If they have split, fasten the foil tightly around the rolls during chilling and the dough will seal itself to the meat again. The rolls can be made ahead of time. They can be refrigerated 2-3 days or frozen.

Makes 24 portions


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