What a hearty, wonderful winter meal! Beef Braciole made with top round or flank, or any cut you prefer!
Cookhouse Beef Braciole
Ingredients:
Top round steaks or Flank
steak
Course salt and pepper
1 ½ cups of breadcrumbs
½ cup of milk (give or
take)
2/3 cup of shredded
Parmigiano-Reggiano
½ cup flat-leafed parsley
1 small onion, finely
chopped
Pinch of red pepper flakes
EV olive oil
2 cloves garlic minced
2 tbsp butter
2 tbsp flour
8-12 crimini (baby
portobellas) finely chopped
1 cup white wine (slightly
sweet)
1 cup beef broth, or veal
stock
1 rounded tbsp tomato
paste
16-20 oz crushed tomatoes
or tomato sauce
Directions:
1 Pound the steaks or
flank in between 2 large sheets of plastic wrap until about ¼ in thickness,
thinner is fine if you like.
2 Season meat with pepper
and salt. In a medium bowl, moisten the breadcrumbs
with the milk. Add the shredded cheese,
parsley, onion, & crushed red to the bread crumb mixture, combine well.
Spread a thin layer of
stuffing down the center of the meat.
Spread out but stay away from the edges of the meat. Press lightly to pack the stuffing slightly. Roll your meat so the grain is running the
length of the rolled up ‘loaf’. After
cooking you want to be able to cut slices against the grain. You can tie the loaf shut with butcher’s
string or use toothpicks to hold your stuffed steak roll ups together.
3 Set aside and heat a
dutch oven over medium high heat. Add
oil and garlic. Set your ‘rolled up
loaves’ into the pan to brown. After meat is browned on all sides, remove the
meat and add the butter to your pan.
Add the mushrooms and saute for about 4-5 minutes. Add flour to the pan and cook for 1-2 minutes,
then add the wine. Stir well removing
stuck bits that are on the bottom of your pot.
Whisk/stir in beef broth and tomato paste. Let cook for a few minutes so the mixture can
thicken. Add in the tomato sauce stir
and set your stuffed meat into this sauce.
4 Cook in oven with lid on
at 250 degrees for 45-60 minutes. The
tomato sauce/gravy should be slightly thick and slightly carmelized on the
sides of your pot. Taste and adjust to
your personal preference. Maybe add more
wine or beef broth ….
5 Remove pot and take the
meat ‘rolled up loaves’ out and set to cool.
When cool enough, cut your strings off or take toothpicks out.
6 Serve pinwheel style
slices on plate with your favorite mashed potato, polenta or pasta. Top with your flavorful tomato gravy! Enjoy!!!
This dish is fantastic
made ahead and reheated the next day or even 2 days later.
