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There’s really no way to sugar coat the truth here. Italian Beef Braciole is a time and labor-intensive recipe. It also requires some skill with knots and butcher’s string. This is definitely a special occasion dish–something to serve for Christmas dinner, or some other holiday dinner, or for an especially fancy Sunday. It’s one of those dishes that simmers on the stove top for hours, requiring you to hang out in the kitchen most of the day. And around the holidays that can be really fun, or horrible depending on your temperament. In fact, I’d say that if you really like to eat great food, but don’t really like to cook, then this isn’t the recipe for you. On the other hand, if you’re the type who doesn’t balk at the prospect of making a few hundred ravioli by hand (i.e., someone with the patience of an Italian grandmother), you may as well have a pot of braciole simmering while you’re working.

So why go to all of that trouble? Because Italian Beef Braciole is so good it’ll make you want to cry. It’s extraordinarily delicious. A lot of love goes into a dish like this, and you can definitely taste it.

What is Italian Beef Braciole?

Like many Italian dishes, people have very passionate and strongly held opinions about what braciole is and how it’s properly made. Of the myriad versions and local variations available, there is only one way to properly execute the dish and all other ways are unthinkable. And why is this one version the correct way? Because that’s how your nonna makes it. I love that. I love the idea that the world’s authority on Italian cuisine is someone’s grandmother.

Even the name is open to contention. In Italy these little packets of meat are called involtini (in fact, I have a recipe for eggplant involtini right here). Braciole, a word of Sicilian origin, is what they’re referred to primarily by Italian-Americans.

The authority of your nonna aside, there is much variation in this dish. Basically, a braciole is a piece of very thin meat (beef, pork, chicken, and in Sicily even fish) filled with a cheese filling and either tied into a roll or secured with toothpicks. They’re pan fried and then placed in a sauce to simmer until done. The sauce also varies.

Even the size of the braciole is variable. Some versions use a large sheet of beef, spread with a lot of filling. When wrapped up, they look almost like little rolled roasts. Apparently there are also very tiny braciole in Sicily that would fit on a toothpick like an hors-d’oeuvre.

I should also admit that Italian Beef Braciole is a bit of an indulgent dish for yours truly. One typically doesn’t eat a lot of red meat on the Mediterranean diet. That said, one of the great things about the Mediterranean diet–one that makes it easy to stick with–is that there isn’t much that’s totally off limits. Red meat and cheese is a rare treat, and totally acceptable within limits.

My version is based in part on Yotam Ottolenghi’s Puglian recipe (Puglia is a town in the heel of the Italian boot), and in part on Hal Licino’s version. I recommend reading Hal’s recipe because he harbors the very kind of passionate and strongly held opinions about braciole that I described above (he calls his “The Best Braciole on Earth”!). It’s a delightful read.



How to Make Italian Beef Braciole

Here is a list of pointers for making this recipe. It’ll help you avoid a few of the pitfalls I ran into when I made mine.

You’re going to end up pounding out thin sheets of beef until they’re very thin, so you can roll up a filling inside. Unless you have mad knife skills, I suggest asking your butcher to thinly slice very lean the beef for you (I used top sirloin myself, and I did the knife-work myself, and my knife skills are far from mad). I suggest investing in a meat mallet or meat hammer to pound out the beef. You could use a claw hammer I suppose, but you run the risk of bashing a hole in your meat. Then your filling will leak out, and we don’t want that. And incidentally, if you ever form a Scandinavian death metal band, I also recommend that you name that band Meat Hammer. You’re also going to need to tie those little beef rolls. There’s a chef’s trick to that, if you don’t have any experience in this area. Here’s a handy YouTube video that’ll show you how. If this seems too fussy to you, jam some toothpicks through your braciole and call it good (of course your filling will probably leak out, and we really don’t want that). Eggplant Involtini. If you make smaller braciole like I did, you’ll find that you really can’t get a lot of filling inside. That being the case, you need less filling that you may think. I ended up with more than half of my filling left over (and FYI, I adjusted the amounts in my recipe so you don’t have the same problem). Oh, and in case you’re wondering what I did with the leftover filling, I made these delicious Henry Hill in Martin Scorsese’s Goodfellas. This stuff simmers for hours. I came close to scorching mine a few times but caught it just in time. You need to stir the sauce obsessively so it won’t stick. Not constantly mind you. You’re not making risotto here. Just often. Be vigilant, like. This stuff simmers for hours. I came close to scorching mine a few times but caught it just in time. Finally, I topped my dish with a classic lemon, garlic, and parsley gremolata. I’m not sure what your nonna would think of that. Gremolata is a Milanase concoction, so I’ve probably committed a grave culinary sin. At any rate, it’s not part of most of the recipes I reviewed. But let me tell you this: the gremolata cranks this dish up to eleven. Give it a try.

Questions? Comments? Leave a note. If you make this dish, please post a photo to Instagram for me, and tag it #slowburningpassion. Thanks!

Italian Beef Braciole is so Good It'll Make You Cry Steve Heikkila: Steve Nutrition Information Serves: 8 Servings Serving size: About 2 Braciole with sauce.

Calories: 629 Fat: 36

Saturated fat: 8

Unsaturated fat: 17

Trans fat: 0

Carbohydrates: 32

Sugar: 20

Sodium: 1366

Fiber: 5

Protein: 42

Cholesterol: 38 Recipe type: Entree Cuisine: Italian Prep time: 1 hour 30 mins Cook time: 3 hours 30 mins Total time: 5 hours Save Print Italian Beef Braciole, typically called involtini in Italy, are little packets of meat stuffed with a cheese filling and simmered for hours in sauce. They're ridiculously delicious. Ingredients Braciole Beef Rolls 2 Pounds Sirloin or other lean beef, sliced thinly into sheets

8 Ounces Fresh Mozzarella Cheese

¼ Cup Freshly Grated Pecorino Romano Cheese

¾ Cup Golden Raisins

¾ Cup Pine Nuts

½ Cup Chopped Italian Parsley

½ Cup Whole Wheat Bread Crumbs

6 Ounces Paper Thin Sliced Prosciutto

Cotton Butcher’s String (for tying the braciole)

2 Tablespoons Extra Virgin Olive Oil Italian Red Gravy 1 Large Yellow Onion

¼ Cup Extra Virgin Olive Oil

½ Teaspoon Kosher Salt

5 Cloves Garlic, minced

1 Tablespoon Fresh Chopped Rosemary

½ Teaspoon Dried Basil

½ Teaspoon Dried Oregano

1 Cup Dry Red Wine

1 Large (28 Ounce) Cans of Whole Tomatoes

1 6 Ounce Can Tomato Paste Gremolata Zest Two Lemons

4 Cloves Garlic, finely minced

¼ Cup Finely Chopped Italian Flat Leaf Parsley Method Braciole Unless you have mad knife skills, ask your butcher to slice two pounds of lean beef into very thin sheets--as thin as possible. Slice the mozzarella into thin strips. Mix the mozzarella in a bowl with the romano cheese, raisins, pine nuts, parsley, and breadcrumbs. With a meat hammer, pound out the slices of beef until they’re as thin as you can get them. Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef. Add a thin sheet of prosciutto. Roll up the sheet of beef to form a roll. Tie the roll securely with butcher’s twine. Heat two tablespoons of olive oil in a skillet and brown the braciole on all sides until nicely caramelized. Red Gravy Peel and dice the onion and saute in the olive oil and salt in a heavy bottomed stock pot until the onion is translucent (about 12 minutes). Add the garlic and herbs, saute until garlic is cooked and fragrant, but not burned. Deglaze by adding the red wine. Cook until the wine is reduced in volume by half. Add the tomatoes and tomato paste. Bring to a simmer, Add the browned braciole and allow the sauce to simmer on very low heat for an hour to an hour and a half. This cooks low and slow. Be sure to stir the sauce frequently so it doesn’t burn on the bottom. If the sauce becomes too thick, thin it by adding a bit of water. Gremolata Simply mix together the ingredients. Sprinkle gremolata on top of dish before serving for a bright citrusy note. 3.5.3208

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