Braciole

by Laura on April 7, 2013

in Beef, Featured Recipe, Main Meals

A Sunday night dinner favorite, the family has fun gathering in the kitchen and helping make it. Of course, we then enjoy gathering around the table eating it!

Four ¼-inch-thick slices rum, bottom round, or top round steak, 4- ounces each.

1.  Using the flat side of a cleaver, pound the slices about 1/8-inch thick, taking care not to tear the meat. Trim any excess fat and pat dry. Season lightly with:

  • 1 cup breadcrumbs from day-old bread
  • 4 ozs ground beef, veal or pork
  • ½ cup grated Parmesan cheese
  • ¼ cup chipped fresh parsley
  • ¼ cup finely chipped prosciutto, dry salami, or hot or mild dry coppa
  • ¼ cup finely chopped shallots, onions or scallions
  • 1 large egg, lightly beaten

2.  Lay the meat slices out flat and season with:

  • 1 tsp salt
  • 1 tsp ground black pepper

3.  Spread evenly with the stuffing, leaving at least 1-inch border all around. Roll up, tucking in the sides, and forming a tight, neat packet. Tie securely with strong, crosswise and lengthwise. Dredge the rolls with:

  • ½ cup all-purpose flour

4.  Shake off the excess. Heat in a large, heavy skillet with a lid over medium-high heat:

  • 2 tbsp olive oil

5.  Add the meat packets and brown carefully on all sides. Remove the rolls with a slipped spoon and pour off all but 2 tablespoons of fat from the pan. Add to the pan:

  • ¼ cup finely chopped onions
  • ¼ cup chopped carrots
  • 2 tsp minced garlic

6.  Cover and cook the vegetables over medium-high heat for 5 minutes. Add:

  • ½ cup beef stock
  • ½ cup dry red or white wine
  • ½ cup tomato puree or 2 tbsp tomato paste
  • 1 bay leaf
  • ½ tsp dried thyme

7.  Bring to a boil and return beef rolls to the pan. Reduce the heat, cover and simmer until the beef is fork-tender, 1 to 1 ½ hours. Remove the rolls to a platter and keep warm. Skim off the fat from the surface of the liquid. Reduce, if necessary, over high heat just until it turns syrupy. Season with:

8.  Salt and ground black pepper to taste

9.  Remove the strings from the rolls and cut into 1-inch slices or leave whole. Pour the sauce over the meat.

10. Serve with:

Soft polenta with butter and cheese, buttered noodles or pasta, or risotto

Source: The Joy of Cooking

Serves: 4

 

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