Monday, August 8, 2011

Beef Braciole

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There as many recipes for beef braciole as there are Italian families. Each family has they’re own way of doing it. I keep mine pretty simple with prosciutto, some provolone, and an herb filled bread crumb stuffing. Although simple, it’s full of flavor. I get my butcher to slice a round roast to about 1/4 inch thick, fill it with my stuffing and then brown in a heavy bottom skillet or Dutch oven. I then top it with tomato sauce and let it simmer so that the beef becomes so tender you can cut it with a fork. This dish makes the perfect lazy Sunday supper.

What You Need:

1 1/2 lb pounds round roast, cut thinly (4 or 5 slices)
1 onion, diced
2 garlic cloves, minced
3/4 bread crumbs
1/2 parmesan cheese
3 tbs milk
handful of fresh parsley, chopped
2 sprigs of oregano, chopped
a few basil leaves, chopped
salt and pepper
1/2 c red wine
1 (28 oz) can crushed tomatoes
4-5 slices prosciutto
4-5 slices provolone
olive oil
Kitchen twine or tooth picks

What To Do:

In a dutch oven or heavy bottom skillet, sauté the onion and garlic in a bit of olive oil over medium heat until soft and translucent. Turn the heat off and stir in the bread crumbs, parmesan cheese and then the milk. The bread crumbs should be soft and moist. If not, add in a touch more milk. Then stir in the herbs and season with salt and pepper. Transfer to a bowl to cool. Take each slice of beef and season with salt and pepper, then top with 1 slice of prosciutto and 1 slice of provolone each. Top with some of the crumb mixture, leaving a 1 inch border. Roll the meal slice up from the short ends. Tie with kitchen twine or secure with tooth picks so that it doesn’t come undone while cooking. Continue with the rest of the beef slices, but make sure to save about 1/4 cup of the filling. Place your dutch oven or heavy bottom skillet over medium high heat. Once hot add a bit more olive oil and your beef rolls. Cook for a few minutes on both sides or until browned. Turn the heat to low and add in the red wine. Move the beef rolls around a bit to make sure they are not stuck to the bottom, then add in the crushed tomatoes and the reserved filling. Stir it gently to combine, cover and let it just barely simmer for 1 hour, stirring occasionally. After the hour, remove the beef from the sauce and let sit for a few minutes before slicing into one inch slices. Serve with a bit of the sauce over the top.

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