Beef

Braciole

One of my favorite Sunday dinners as a kid was Braciole

There would be the smell of seared beef wafting through the house followed by the wonderful aromas of a slowly simmering tomato sauce.  Good things were sure to follow!

Thinly sliced pieces of beef are filled with a simple breadcrumb stuffing, rolled and then cooked slowly to tender perfection

I have about 3 pounds of braciole beef.  Typically this cut is labeled as such in the meat counter, but you could ask the butcher to cut it for you.  Thin is the key

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Even though our butcher did a fine job of thinly slicing this beef, I’m going to pound it out a bit more

Cover the beef slices with plastic wrap and pound with a meat mallet.  Not too hard, you don’t want to break up the pieces

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Since these are such large pieces of meat, I’m going to cut them in half to make stuffing and rolling a bit more manageable

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Let’s measure out the ingredients for the stuffing

I’m using 1 1/2 cups of unseasoned breadcrumbs, 2/3 of a cup of parmesan cheese, chopped fresh parsley and 4 finely diced garlic cloves

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Mix in a bowl along with a healthy pinch of kosher salt, black pepper and crushed red pepper

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Cut kitchen twine in 6 inch pieces and lay on a tray.  Place the piece of meat over the string and top with a heaping scoop of stuffing

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Roll the meat jelly-roll style and tie the string tightly and cut the long ends

Repeat, repeat, repeat…

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Once all of the meat is rolled, let’s give it a quick sear on each side.  Heat olive oil in a large stockpot and brown the bracioles in batches

Once all of the rolls are seared, place them all back in the pot and pour about 8 cups of tomato sauce over the top

Now there are two ways you can handle the sauce part.  Since prepping the braciole is somewhat time consuming, I made a batch of Slow Cooker Tomato Sauce the day before and used that to cover my bracioles

But if you’re a better planner than I, you can make a pot of Tomato Sauce before you prep the rolls and just drop them in

Either way, they need to cook for at least 3 hours in the sauce to get nice and tender

At the 3 hour mark, take one roll out and test to make sure it is at the desired doneness

It should be tender, but not falling apart.  Remove the bracioles to a cutting board, snip off the string and serve with extra tomato sauce and your favorite pasta

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Enjoy!

Simply Sundays! ~ Braciole

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

3 pounds of braciole beef

1 1/2 cups unseasoned breadcrumbs

2/3 cup of parmesan cheese

chopped fresh parsley

4 finely diced garlic cloves

Kosher salt

Black pepper

Crushed red pepper

Olive oil

8 cups of tomato sauce

Directions

Cover the beef slices with plastic wrap and pound with a meat mallet on a cutting board

If the slices of meat are large, cut them in half

Measure out the ingredients for the stuffing: 1 1/2 cups of unseasoned breadcrumbs, 2/3 of a cup of parmesan cheese, chopped fresh parsley and 4 finely diced garlic cloves

Mix in a bowl along with a healthy pinch of kosher salt, black pepper and crushed red pepper

Cut kitchen twine in 6 inch pieces and lay on a tray.  Place the piece of meat over the string and top with a heaping scoop of stuffing

Roll the meat jelly-roll style and tie the string tightly and cut the long ends; repeat

Once all of the meat is rolled, give a quick sear on each side.  Heat olive oil in a large stockpot and brown the bracioles in batches

Once all of the rolls are seared, place them all back in the pot and pour about 8 cups of tomato sauce over the top

Simmer over medium heat for 3 hours, moving the bracioles around occasionally

Remove the bracioles to a cutting board, snip off the string and serve with extra tomato sauce and your favorite pasta

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

KitchenAid Meat Tenderizer

Regency Natural Cooking Twine

Farberware Classic Series Stainless Steel 8-Quart Covered Saucepot

© Simply Sundays 2018
All rights reserved

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