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250 ml red wine
500 ml beef broth
2 laurel leaves
1 teaspoon of thyme
Salt and pepper to your liking
1 puff pastry (commercial or home)
200 g grated gruyere
1 egg (for gilding)
Instructions
Preparation of beef:
In a large saucepan, heat the olive oil over medium heat. Salt and pepper the beef, then brown it on all sides. Once golden, remove it and reserve it.
Bringing the flavors back:
In the same saucepan, add the chopped onion and garlic. Fry until tender and translucent, about 5 minutes.
De-icing the pan:
Incorporate the tomato concentrate, then pour the red wine to de-iculate the pan, scratching the bottom. Allow to reduce the wine slightly for about 3 minutes.
Bring the beef:
Put the beef back in the pan, add the beef broth, laurel leaves and thyme. Bring to shudder, then cover and cook on low heat for about 2 hours 30 minutes to 3 hours, or until the beef is tender to the fork and frays easily.
Define the beef:
Once the beef is braised, remove it from the pan and unravel it with two forks. Remove the bones and excess fat. Store the cooking juice.
Mount the laminate:
Preheat the oven to 190 oC. Spread the puff pastry on a slightly floured work surface. Cut it into squares or rectangles, depending on the desired size. Place a generous spoonful of frayed beef in the centre of each square of dough. Sprinkle with grated grated gruyere.
Seal and cook:
Fold the dough onto the filling to form a bag or triangle. Seal the edges by pressing them with a fork. Brush the battered egg top for a gilded and glossy finish.
Cooking:
Place the laminates on a baking plate covered with baking paper and bake for 20 to 25 minutes, or until the pulp is golden and swollen.
Service and conservation advice:
Serve the Leafy with Braised Beef and Hot Melting Cheese, as soon as you leave the oven. These laminates marry perfectly with a fresh green salad or roasted vegetables. For storage, allow the laminates to cool to room temperature and then store them in a sealed container for up to 2 days in a refrigerator. To warm them up, simply place them in a preheated oven at 175oC for about 10 minutes, until they are warm. They also freeze very well: freeze them before cooking, then cook them directly from the freezer to taste them.
This dish offers a comforting and tasty experience, perfect on every occasion, with the flavors of braised beef and melted cheese coated with a puff pastry.
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