Beef Birds

Beef Birds © kvalifood.com

Beef birds are thin meat rolls filled with smoked bacon, onion, and parsley — a classic Danish braise that looks after itself in the pot. The name is old and a little mysterious, but the dish is simple: the meat is rolled, browned, and simmers slowly in stock until tender and juicy. Mashed potatoes and a thickened cream gravy are the natural companions.

Ingredients

Makes 4 servings

  • 8 thin slices of veal or beef topside/round, 65–75 g each
  • 8 strips smoked bacon
  • 1 onion, finely chopped
  • 1 tbsp finely chopped parsley
  • salt, pepper
  • 1 tbsp oil
  • approx. 50 ml stock

Gravy thickener

  • 1 tbsp flour
  • a little water

To serve

  • mashed potatoes
  • salad

Directions

Filling and rolling

Lay the meat slices flat. Toss the bacon strips lightly in salt and pepper and place one strip on each slice of meat. Scatter a little finely chopped onion and parsley over each. Roll the slices tightly and secure with toothpicks or kitchen string.

Browning

Heat the oil in a heavy-bottomed pot. Brown the birds thoroughly on all sides over high heat — this is important for color and flavor in the gravy. Season with salt and pepper.

Braising

Lower the heat and pour the stock into the pot. Put the lid on and let the birds simmer gently for 45–65 minutes. Topside needs less time than round — test by piercing a bird with a thin knife to check for tenderness.

Gravy and serving

Stir the flour and water together into a slurry and pour it in while stirring. Bring to a boil and cook for 2 minutes. Season with salt and pepper. Add 50–100 ml cream for a richer gravy if you like. Remove the toothpicks or string before serving.

Serve

Serve with mashed potatoes and salad. Redcurrant jelly on the side is the classic accompaniment.

Notes

  • Round needs 20–30 minutes more than topside — use a thin knife to test tenderness
  • Kitchen string (tied at 3–4 cm intervals) holds the birds together better than toothpicks during a long braise
  • Redcurrant jelly provides a tart contrast to the rich gravy
  • Variations: fill with roasted tomato wedges and leek rings seasoned with curry; or a cocktail sausage with chopped onion and paprika
  • Freezing: about 3 months; reheat gently in the gravy