Beef Shoulder Roast Wellington?

[kiCha]

Ideas?

All I have is a shoulder roast and I was requested by a friend to make a beef Wellington. I'm not gonna go out and buy more meat because I have a lot... So I'm gonna do it no matter what, I'm just wondering if you have an ideas on how to make it come out better. Precook? Undercook? I could fillet it and pound it out then make a roulade? Ideas?

[kiCha]

So, I took a few of the ideas and morphed it a bit. I tenderized the shoulder, pounded it out to 1 inch then rolled it up with a filling of homemade deer sausage, I braised it for 1 1/2 hours then cooled it and topped with duxelles, wrapped in the pastry and browned it up. Served with an ale gravy and an herb salad with red wine truffle vinegarette. Dinner turned out great. :) Thanks for the help guys, it actually game out pretty tender... Although, I will have to try that shredded/deconstructed version... Sounds.. Awesome.

[jaykayen]

Braise. Let cool in liquid. Fish meat out and cool in refrigerator. Cut into appropriate size, perhaps individual serving portions? Wrap in pastry.

Slicing it thin enough to be edible would ruin the pastry.

[acgold7]

It's a good point about the thin slices and the pastry; I thought about that. I also thought about braising and that may be the only way, but I'm just not so sure about a braised meat Wellington. But you may be right.

[biondanonima]

This is an interesting idea. I'm reminded of several braised short rib preparations that I've had in restaurants lately, where they braise the meat, pull it apart and then sort of mash it into a cube (or other shape), presumably with some type of sauce, and then cook it again to crisp up the edges. You could perhaps do a slightly deconstructed wellington where you braise your meat, pull it and mix it with duxelles and/or pate (classic elements in beef wellington), then mold the resulting mixture into an appropriate shape and wrap it in puff pasty, then bake it in a hot oven to quickly brown the crust without recooking the meat mixture too much.

[acgold7]

It is possible to slow-roast a chuck (shoulder) of beef to very rare and have it come out tender, and then wrap and blast it high in the crust until nicely golden. Should be fine if sliced fairly thin.

I'd brown it well in a pan, then roast at 250F until it hits about 110 or so. Wrap as with any Wellington and bake until 125 or 130 internal and golden outside.

Challenging and risky but I admire your pluck.

Let us know how it comes out.