Julia Child's Hidden Gem (Beef Paupiettes) | Jamie & Julia 

Any time I don’t follow a recipe exactly to standard I’m just gonna call it rustic lol

These are called olives of beef in British cuisine (yes we do have one), and can be stuffed with all sorts of fun stuff. Haggis is good, I like them with a mix of black pudding and Cumberland sausage meat, and I have tried minced bacon and mushrooms as a filling as well, like an inside out Wellington. You could try beer in the sauce, use a dark English bitter. And yes it comes out very tender and very moreish.

My dad makes a recipe of Paupiettes (course we call them "rollitos" in spanish, cause we mexican) with a spinach and potato filling and actually wraps the rolls in bacon. I too learn to cook on the fly and your mastery and finesse in the kitchen remind me of my own. Forgetting a key ingredient until halfway through the recipe and dropping things on the floor are good examples of my technique, do them most times. 👌

Man oh man, this one had my mouth watering! I am definitely going to try it out over the upcoming Christmas holiday when the family is all together. Thanks for the find, Jamie.

currently watching a ton of these vids while struggling through covid :,) theyre a lot of fun and a good way to keep my mind off things

In Scotland they are known as beef olives and the stuffing is either oatmeal or haggis.

My mom makes similar ones. No bread or bellpepper, instead there's a single pickle in the middle. With mustard, onions and some bacon/Speck. And usually mashed potatoes as a side. Works well with the sauce.

Excelente presentación

By leaving the root intact on the onion it cuts down on the crying, and having it chilled helps as well... the juices stay in the onion better if it's a little cold, as it warms the fumes leave the onion making you weep...

Jamie! I love how you described this dish and your espressions of delight at the end are effectious! I could almost taste it as you were talking about it. I had to watch that part a few times to take it all in. I also just watched the garlic soup video and I honestly think that that soup, since it's pretty simple to do and seems light and delicate would make for a great appetizer for this dish. I'm thinking maybe add a few diced potatoes to make it just a bit more substantial? Also just watched your lobster bisque video, all 3 thumbs up! Though I wouldn't dare attempt the lobster bisque. For one, I'm terribly allergic to crustaceans but this looks and sounds amazing. We have to remember that when she developed her recipes, there were absolutely no short cuts allowed at that time, especially with french cuisine and she was actually making these recipes more accessible to the American home cook. People back then really took their time to cook and short cuts were kind of frownded upon. I'm sure there's a simpler way to achieve the same results but I have to admit she brings all the flavor a dish can possibly supply to the table. 😊

So enjoyable to watch. so glad I found your Channel.

When tying up the meat rolls, string is the way to go!! Put the string underneath the roll tying it in the middle make sure to get the overlap flap, leave room for slack so you can go under again and tying it up as you go. You should have 3 rows neatly connected. Tie off and cut

That looked SOOOO good! Can only imagine how it must have tasted. Definitely seems worth the work for the finished product. I'm assuming that you now know "suet" is pronounced 'sue-et'. : )

A wise choice to use string to keep the meat from unravelling I used tooth picks - not only was it difficult to handle them, and brown them, over time they failed. I'll try this again, but your way!

In Italian, braciole. Stuffing would be fresh herbs, grated aged cheese, maybe also pine nuts or dried fruit. Normally slow braised in a tomato sauce.

Mmmmmm. Looks good. I made Julia's Volume 1 ham slices in cream sauce today. It was quite good and I'd never thought to use a cream sauce on ham before. I didn't have the cognac and the other alcohol, so mine left some nuance out which would have made it even better.

Almost every country has their version of this, ive made the english version called beef olives(no idea why), the italian version abd the german version(rouladen)... they are all delicious...

Fabulous!! Loved the video! Keep 'em coming!

gran receta 😊

My college cafeteria used to serve something they called "beef birds" - salisbury steaks wrapped around stuffing & cooked. I wonder if they were doing a "poor-man's" version of this recipe?! I always liked them, but this sounds way better! Thanks for posting!

Weirdly, I make these as are cheap and filling. You can braise if you don't have an oven. Wrap the roll with the bacon and tie. The fat will tenderize the beef. Serve with mash or Yorkshire pudding as lots of gravy. ❤ Perfect apres ski.

Wow that looks amazing! I think I'll have to try making it.

Looks great

You could also use cube steak. Bacon is on the outside wrap the meat in the bacon.

The first time you work through one of Julia Child's recipes, it's usually a heavy lift. They produce a great result, but also this amount of confusion. The second time is much easier. But after that, subsequent visits to a recipe go smoothly. If you only want a fifteen minute meal with a bunch of crap in one pan, any of the other celebrity chefs will help you with that.

When I make Rouladen, I just have the butcher slice it to the right size and thickness. Saves a lot of headache.

Have to remember that the first non-stick pan was invented in 1954 and they appeared in the US in 1961 so it's not really a matter of Julia catching up with times as they didn't exist till basically the year she started being a TV cook.

Suet - - soo-et- - as in et tu Brutus. Or, "I et it all yesterday." 😁

Braciole. My Italian American mom made it often, but with flank steak. She didn’t get too fancy with it. I’ve had friends make it for me, and one of them put hard boiled egg in it. Different. I’ll have to try this recipe of Julia’s.

I love you videos! Keep up the good work.

They are something like the German rolades, except German add pickle (I leave out) , cooked bacon was added inside of roll; my mom used to simmer beef in sauce so it was all soaked up

they look good. my mother would make something like this but (I suppose) a German version with mustard smeared on the inside of the meat, bacon and onions and a strip of dill pickle, sometimes even with Sauerkraut, hers were not that tender though ;-)

Never seen that fancy lard before, I can only find cheap brands farmer john and armour I need it for refried beans it really is key ingredient

I commented on previous video but not sure how far into the back log you look, but for the onion issue my favorite way is to breath only through your mouth. I've found that smelling them is what gets into your eyes. Doesn't make sense but give it a try.

those are Rouladen typical european dish ... u can put alot of different stuffings in this bad boys. i do season with salt&pepper, smear mustard direct on the meat, slices of carrots, onions, pickles and a slice of either ham or bacon .... brown the Rouladen on all sites put some tomato paste in the pan ... cover all with half/half redwine and water ... season to taste done

LOVE your channel! All the loves! I will try this recipe, the other comments are also really cool...similar to the Italian pronunciation for "meat balls" is "pollpeti" (not the right spelling but whatever, refers to beef at the end of the day LOL) ) Also, I'm so curious who your roomie is, when the camera caught someone going into the other room while you were filming LOL!

Lol my husband said “who’s Julia” awww bless him

This looks amazing. I just found your channel and made the beef bourgeois. It was fantastic.

Try putting the raw beef In the freezer for 20 or so min it makes it so much easier to cut thin slices

I wonder if subbing green olives for dill pickles would be delicious? It sounds delicious!

Julia's dicing method! Yay! Edit: how did you get this far without encountering suet?

I’m honestly wondering now if I could make these paupiettes with skirt steak, it’s a long and mostly rectangular cut of beef already and is well connected with no separation.

Love the recipe- but was that a ghost in the background 🤣🤣🫢

Buen video

The anticipation is over!!! Kkuuaaahahahaaa

Hello I have just subscribed as I like your Julia videos. Where are you based? US, UK? Obviously I know your American but your give prices sometimes in our money so I’m just curious? :-)

“Order Up!”

In Germany, we call this "Rouladen" and you put bacon, pickle slices and mustard (no bread) in them. Then serve with lots of sauce and Spätzle. Before rolling up, they look something like this: ais.kochbar.de/kbrezept/246315_146590/1200x1200/rinderrouladen-rezept-bild-nr-2.jpg

I love the passive agressive hate he gives bay leaves in every video.

You inspired me to make this today, and it is as delicious as you say it is! I asked my butcher for top round and told him what it was for. He went to the display case and pulled out a “London broil,” butterflied and pounded it for me. I have seen “London broil” cuts available for years but didn’t know what it was… when I looked at the label in smaller print it said “top round.” I know that some meat cuts have different names in different parts of the country, but this may make it easier for some people to find the right thing!

Anyone who has ever attempted to make a recipe from Julia's cookbooks, should be subscribed to this channel. Every time you think the recipe is nearing the end, there are 2 or 3 more pages. I made some twice cooked chicken once, and it was out of this world. I can find it now.

Rouladen is a German beef roll made of a very large thin peace of beef. Salt, pepper, mustard, onions, bacon and pickles. Rolled up it is a Rouladen and when I was still eating meat it was one of my favorite foods.

Hey! I think I know what the bacon stripes were supposed to be. In Italy usually a bacon, lard or guanciale slice gets added either inside the roll, placed under the stuffing and above the meat; or when a meat dish has to go in the oven you cover it in the fatty cured pork slices to protect it in the oven and keep the meat from drying and add some flavor.

For anyone doing this at home: definitely serve with some rice - it’s delicious with all that good sauce!

In French cuisine à la catalane is usually something with bell peppers - although it can sometimes be literally from Catalonia, here it's definitely the pepper thing as it's a northern dish. The German equivalent is Rinderrouladen, the piquancy of the stuffing being provided by dill pickles. Stuffing meat this way happens all over. An Italian cousin would be involtini alla Siciliana which are not poached but breaded and fried.

Jamie - Post an address & I’ll send you a new cookbook holder. Or pick one from Amazon you want and I’ll get it for you.

My mother made a German version of these when we were kids, and I still make them occasionally. When you get to Germany you could make Beef Rouladen. Sort of the same recipe but the rolls are stuffed simply with a 1/2 rasher of bacon, a thin finger of dill pickle, a small sprinkle of onions and a spread of mustard. Add a Tbsp of tomato paste to the sauce. Watching your show, I'm finding that my Mom cooked a lot like Julia - but only on Sundays. She held 4 part time jobs raising 4 kids alone. She LOVE treating us to fabulous meals once a week. So many of the dishes you make are ones that my Mom made for us as kids. (They used to be affordable.)

It's the french version of braciole. Same cut with a pine nut, garlic, parsley, parmesan and raisin stuffing. Braised in a Sunday gravy.

I hadn't heard of this before, either, and you really got my attention with it! p.s. you can freeze meat for 15 minutes or so and it will help with slicing it. :-)

I stumbled across your channel and I'm loving it! Totally inspiring me to cook more luxury meals. :::My Friday night goal:::

These paupiettes are to be found in any supermarket in Belgium (annexe butchery) and I know them for more than 75 years. That's how old I am. In Flemish, they are called 'Vogels Zonder Kop' (birds without a head) or 'Blinde Vinken' (blind finches). No pun intended.

Hi! I'm Catalan and I've never heard of this dish! Haha It looks great! I've looked it up and this kind of elaboration is called "popietas" in Spanish and can be done with fish or chicken in addition to beef... I love your Jamie & Julia series! Greetings from Barcelona!

You might look to purchase a fat separator. They're inexpensive ($15 for the OXO Good Grips one I recommend) and a massive time saver. This was one of Julia's favorite kitchen tools and she used it any time she made a sauce like this.

similar to what my German grandmother made called rouladen, yes yummy! oh and dropping the spatula? Julia must be with you

So I just ordered Volume 2, should arrive next week and pretty sure this is the first thing I am going to try because it looks delicious- or maybe a salad dressing, let’s not rush into anything 😂🤣😂🤣. Another great video 👍👍

Presentation looks fantastic but you seriously need to start prereading the receipts

So do you have a poltergeist or something?

I love mustard. I would call that flavor sensation pungent, myself. I see now that I need to buy a couple of cookbooks....

These look really good. My mom used to make beef rolls with mustard and a dill pickle, which I think she got from our Swedish grandma.

I'm not sure if you read the comments months or years after posting, but you are always a delight. Always make me chuckle. And the end there when you taste the first bite... "Oooh, Okay, * yummm * Her recipes always a ton of work but it seems it's worth it.

I've had both books for years but they are collecting dust! I need to get those bad boys out for sure! Also Soo-ay cracked me up so much!🤣🤣🤣🤣

Vol 2 is just so awesome. Her chapter on trying to recreate baguettes in an American home kitchen is breathtaking, though I can't endorse baking bread on an asbestos tile. It's just all kinds of crazy stuff like that. Goose confit you have to make for the experience. Oh, and her Nicoise Tripe is my very favorite tripe recipe. Let it go low and slow for hours.

Oh my gosh! I just found your channel today. Such a great video! And so impressive that you are tackling these Julia Child recipes. Love it!

Instead of buying a larger cut of beef, you can cut your slices twice the width and butterfly them. Voila, twice the surface area from the same cut of meat. Keep the seam on the inside of the roll, and no one will be the wiser. (If you wanted to really cheat, you could butterfly and apply meat glue (transglutaminase) to the seam.)

You know, I love the play of word with the segment's name (Jamie & Julia). I actually LOVED the movie Julie & Julia (such a comfort movie for me). And what a wonderful idea to actually record the experience. Subbing.

Julia was a gem, and I watched her after sesame street

Often blanched bacon is wound around a roulade or pappilote to add a crispiness to the baked surface. Blanching reduces the oily fat. I think.

Would give this a go, but…… I’d have to use a red pepper or any other color. Green peppers overpower every dish it’s in. It’s just awful.. in my humble opinion. But as usual Jamie, you rocked it! ♥️

😧 Suet is not pronounced "soo-ay". It's "soo-et", just like it's spelled. As for what suet *is,* it's just rendered fat. Usually comes in bags of little crumbles. If you can't get any of that, use lard. I don't know how a grown adult can be so uneducated. Kreist. Now I know how Gordon Ramsay feels - enraged.

Rouladen in German! We have a special cut called roulade in Germany, you can buy thinly cut meat from supermarket. My mom uses salami, onions and cornichons. She smears mustard to the inner part of the meat.

Never have I subscribed to a channel faster than I did with yours! Love your vibe and energy.

Another great video! I especially liked the almost-appearance by, “The Girl Who Lives In That Room”. (How much trouble did you get for that btw? 😂)

Made these Paulette’s in the 70’s, too. I was impressed! My mother didn’t seem to be, but I think she was jealous :)

Sometimes helps me to put the roast in the freezer for a bit to get it to firm and easier to cut into exact slices 👍🏻 If you ever try grinding your own meat, do the same thing but after you cut it into chunks. Grinds way easier.

the bacon is rolled around the beef rolls.....

Alwas read recipe thru a couple of times BEFORE you tackle it!!!!!! Will cut down on mistakes & misunderstandings

More expensive braciola.

You're giving me confidence! I inherited her cookbooks recently. Though I've cooked in restaurants, this collection is a challenge for anyone. Julia Childs is totally worth the honors. A warm fascinating and funny lady. In the Bistro kitchen where I was a sous chef in the 80s, we used to joke whether or not 'Saint Julia' would approve of our dish. Very enjoyable and inspiring.

I made this tonight but started too late in the afternoon. As such I increased the temperature to 350 and cooked for 90 min, the last 20 uncovered. End result? A bit tough. Lesson learned. Next time two hours of cooking time, covered all the way through at 325. Flavours were great though and my very picky teenager loved it.

And pork fat is not the evil you have been convinced it is. I eat full fat dairy only. Low fat dairy does not make it into my kitchen. The lard that is bad is the one in the grocery store, and it is bad because it has been turned into a trans-fat to make it shelf-stable. Regular lard has to be refrigerated. And that regular lard is not nearly so bad as the trans-fat one. I eat butter and pork fat all the time. I save bacon fat. And my blood tests are all good. And I recently learned that there is a -- not a vitamin -- something or other that you can ONLY GET from full fat dairy. Let's just call it a nutrient? And it's something you need. Wish I could remember what it was. C-something? And since you say this dish is so good, I am going to dig out my copy of Mastering the Art of French Cooking from the 1960s. My father bought them when they came out, and we would watch Julia Child around the dinner table! We loved her.

Lol. We make these with stove top stuffing, roll like burritos and bake in cream of mushroom soup. We call them elephant droppings. Yummy

Suet is pronounced sue-it. It’s a really hard fat found in the kidneys or loins of beef, lamb or mutton. Was used in baking pies and puddings instead of butter (I’ve heard it made them taste far superior). Not used now because it has a nasty habit of clogging heart valves.

I do not own a non-stick pan. I could never stand the smell they put out. Don't trust them. I might try a ceramic one someday. But I have no problem keeping my too-many cast iron skillets non-stick, and I can make my stainless steel non-stick, as long as I can keep them away from my husband.

These are basically a German recipe for Rouladen, though sans chopped pickles.

This looks good! Getting tender beef using this cut (round steak or roasts) is good and is hard to do unless you take the time, hence the long roasting time, 3 hrs.' I think. I often do these cuts of beef in a crock pot taking 6 hrs. or so on low; and it's like you have here, melt in your mouth. Yes, Julia loved her fats, butter, pork fat, suet, aka "sue it" (like a lawyer would do); good episode. The mustard I like, but maybe not so much, just one side of the bread instead of two. When I make a royal mess of things, on those extreeeemly rare occasions, LOL, I say it's "rustic" too; it's every home cook's favorite word! LOL :D

The way Jamie threw that bag was hysterical. 😋

That looked really good! I enjoyed you. You are fun to watch.

I love how excited you get when you get shocked at how good something is! I hope you make this dish again, just for yourself.

And now I need the volume 2 of mastering the art... that looks really tasty!

Suet (soo ett) is beef fat often for flavor when rendered becomes lard.