Braciole Pronounced Brajole
From twill10 15 years ago
- 12 minutes to make
- Serves 4
Beef Braciole Italian steak
Ingredients
- beef Braciole shopping list
- Serves 4 shopping list
- 1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick shopping list
- 4 slices of prosciutto shopping list
- 1 tablespoon pignoli beans(pine nuts) (I would probably leave out) shopping list
- 2 tablespoons grated pecorino romano cheese shopping list
- 2 garlic cloves, chopped shopping list
- 2 tablespoons parsley, chopped shopping list
- 1/2 cup olive oil shopping list
- 2 28oz cans imported Italian tomatoes shopping list
- 1/4 cup tomato puree shopping list
- 2 bay leaves shopping list
- 3 fresh basil leaves, torn into small pieces shopping list
- 1 medium yellow onion, chopped fine shopping list
- 2 carrots, peeled and chopped fine shopping list
- 2 celery stalks, chopped chopped fine shopping list
- 1 cup dry red wine shopping list
- flour spread on a plate for dredging shopping list
- salt & pepper to taste shopping list
How to make it
- 1. Place each slice of beef between 2 sheets of plastic wrap and pound with a meat mallet until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino Romano cheese, garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen string.
- 2. Heat 1/4 cup of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes.
- 3. Heat the other 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole, bay leaves, and salt & pepper.
- 4. Add red wine and cook until most of liquid evaporates, about 2 minutes. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan. Fill one of the tomato cans 1/2 way with water and add to saucepan. Add tomato puree, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
- 5. Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.
- I would serve with your favorite pasta.
The Rating
Reviewed by 11 people-
Very nice!
cuzpat
in Sikeston loved it
-
fIVE FORKS!
lanabade
in Goshen loved it
-
Gosh this looks so good. It seems that I am getting to really appreciate you and your recipes. So glad we are gr friends. Thanks.
tablescape
in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "