Braciole Beef Recipe New York Times
Jump to Recipe Jump to Video
2 hours 30 minutes
Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that's perfect for a winter night or Sunday dinner. Thin slices of beefiness with a savory filling slowly braise in a vino-infused sauce for a dish you lot'll fall in beloved with!
What is Beefiness Braciole (Braciola)?
Beef Braciole (also known as braciola) is a classic Italian dish with many variations.
It tin be made with sparse, individual slices of beef such as round or equally one big roll using flank steak. It tin can also be fabricated with pork and it always has a savory filling.
The filling for Beef Braciole may be any number of things including cheese, breadcrumbs, fresh herbs, and preserved meats such as prosciutto or salami. Another combination might be spinach, pine nuts and raisins.
No thing what you fill up it with, Beef Braciole is a delicious, hearty, Italian habitation-manner dish you will fall in love with!
Why This Recipe is a Keeper!
I adapted this Beef Braciole recipe from 1 in The Sopranos Family Cookbook. A client, who was a fan of the testify, requested I fix that specific recipe. A couple of tweaks later on, information technology's been a favorite on my personal chef bill of fare ever since.
Beef Braciole also featured very prominently in an episode of Everybody Loves Raymond every bit the only dish Ray Barone'due south wife, Debra could make!
It'southward a dish that reheats beautifully, freezes well and has received hundreds of high ratings!
How to make Beefiness Braciole (Braciola):
- For this version, you lot'll demand thinly sliced beefiness top round, which you tin can go your butcher to exercise. Slices of top circular can be quite big so you'll desire to cut them in half widthwise.
- Pound it out kickoff to tenderize it, then cut in half widthwise to get in the perfect size to accommodate a piece of prosciutto. (Prosciutto is a dry-cured Italian ham. Prosciutto di Parma is imported from the Emilia-Romagna region of Italy and tin be quite expensive. Less expensive domestic brands are available in most supermarket deli departments.)
- Place a piece of prosciutto over the pounded beef.
- Top with a combination of Parmesan cheese, breadcrumbs, garlic and fresh Italian parsley…
- Tuck the sides in to secure the filling, roll into a cylinder and secure with a toothpick.
- Brown in olive oil to a lovely deep brown.
- Add the remaining ingredients so braise in the wine-infused sauce for a company-worthy dish!
- If cooking Beefiness Braciole on the stovetop, you may non need the flour to thicken the sauce as information technology's going to reduce as information technology simmers. I prefer cooking Beef Braciole in the oven or slow-cooker considering those cooking methods don't require much attending.
- If you practice need to thicken the sauce, make a slurry with flour and slowly add it to the sauce. Simmer until thickened. Here's more information from The Kitchn on how to practise information technology: How to Brand and Use a Slurry
What to serve with this dish:
- Thick, tube-shaped pasta such as penne, ziti or rigatoni
- Cauliflower and White Bean Puree
- Celery Root Puree
- Spinach Parmesan Ranch Twice-Baked Potatoes with Parmesan Crumb Topping
For more great beefiness recipes, try my:
- Slow Cooker Boneless Beef Short Ribs Bourguignon
- Slow Cooker Beef Short Ribs Barbacoa with Cilantro – Lime Cauliflower Rice
- Cabernet Braised Beefiness Short Ribs with Cauliflower – Leek Puree
- Feijoada (Brazilian Beefiness Stew)
- Korean Braised Beef Short Ribs
- Moroccan Beef Stew
- Stout-Braised Beef Short Ribs and Colcannon
Beefiness Braciole Recipe
Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that's perfect for a winter night or Sunday dinner. Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish y'all'll autumn in love with!
- 6 thin slices boneless pinnacle round - near 2 pounds
- 12 cloves garlic
- ½ cup finely chopped Italian parsley - (apartment-leaf parsley), plus more for garnish
- one cup shredded Parmesan or Romano cheese - plus more for serving if desired
- 2 tablespoons seasoned dry out breadcrumbs
- salt and freshly ground black pepper - to sense of taste
- 12 sparse slices prosciutto
- 2 tablespoons olive oil
- 2 cups dry red wine
- two cups beefiness broth
- 1 can (28-ounce) crushed tomatoes - preferably a practiced imported Italian brand
- 2 teaspoons dried Italian seasoning
- two heaping tablespoons all-purpose flour
-
Cutting elevation-round slices in half widthwise and then that y'all accept 12 equal pieces. Place beefiness between 2 pieces of plastic wrap. Gently pound to ¼ to ⅛-inch thickness.
-
Mince 4 cloves of garlic; piece the remaining 8 cloves.
-
Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beefiness then sprinkle filling evenly over all beefiness slices.
-
Gyre the beef into a cylinder, tucking in the sides to hold in the filling every bit y'all roll. Secure with toothpicks.
-
Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side kickoff to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
-
Add together the wine and the sliced garlic. Bring to a boil, scraping up any browned $.25. Add beef broth, tomatoes and Italian seasoning. Place beefiness rolls back in the pot and bring back to a simmer.
-
Embrace and cook on depression heat, turning occasionally until beefiness is tender and easily pierced with a fork, about i ½ hours. Alternately, cook covered in a 325-degree oven for one ½-2 hours or in a boring cooker for 3-4 hours on loftier, 5-6 hours on medium or 7-8 hours on low.
-
To thicken, identify pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.
-
Season with table salt and black pepper to gustation. Remove toothpicks and serve over pasta with boosted grated cheese if desired.
Brand Alee: You can make ahead two ways:
- Fill up, brown and place in pot with sauce and refrigerate. Proceed with cooking as directed.
- Melt, absurd and refrigerate. Reheat when needed in the oven, on the stovetop or in a slow cooker.
If cooking on the stovetop, you may non need the flour to thicken the sauce because of how the sauce will reduce.
FREEZER-FRIENDLY: Cool thoroughly and so place in an airtight container. Store in the freezer for 1-ii months. Thaw in the fridge then reheat in a 350-caste oven until heated through.
Serving: 2 | Calories: 570 kcal | Carbohydrates: 8 g | Poly peptide: 63 m | Fat: 24 chiliad | Saturated Fat: 8 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 1000 | Trans Fat: one thou | Cholesterol: 163 mg | Sodium: 832 mg | Potassium: 1006 mg | Cobweb: 1 g | Saccharide: one one thousand | Vitamin A: 584 IU | Vitamin C: 9 mg | Calcium: 275 mg | Iron: vi mg
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you take a serious health issue or are following a specific nutrition.
Reader Interactions
Source: https://www.fromachefskitchen.com/beef-braciole/
0 Response to "Braciole Beef Recipe New York Times"
Postar um comentário