Saturday, February 13, 2010

Beef Braciole

"What is this?" you ask? Well, aside from my dad's "newest favorite" of my concoctions, it is the Italian version of a roullade (thinly sliced meat with a stuffing, rolled up and then braised). It is pronounced brah-zhol (long 'o'). You can use any kind of thinly sliced beef -- I like top round. Have the butcher trim the fat and slice it about 1/4 inch thick for you and it will be ready to go when you get home. I've adapted a Rachel Ray recipe for this. It makes 4 servings. Hope you enjoy!


4 slices very thinly sliced beef (1/4 inch)
Kosher salt and freshly ground black pepper
6 slices prosciutto di Parma
1-1/2 cups plain bread crumbs (doesn't have to be exact)
1/2 cup of milk
2/3 cup of grated parmesan cheese (about 3 handfuls -- again, doesn't have to be measured exactly)
1 shallot, minced (or 1 small onion if you prefer)
1/2 cup flat leaf parsley, chopped (a couple of handfuls)
1 cup chopped fresh baby spinach (or you could use arugula instead of spinach)
plain round toothpicks

For the Sauce: (I love extra sauce, so I always double these amounts)

2 Tablespoons of Extra virgin olive oil
2 cloves of garlic, grated (I use a microplane so you don't have big chunks)
2 Tablespoons of butter
12 cremini mushrooms, cleaned, trimmed and sliced (baby portabellas)
2 Tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded Tablespoon tomato paste


Season the meat to taste with kosher salt and freshly ground black pepper. Top each slice of beef with 1-1/2 slices of prosciutto di Parma. In a medium bowl, combine the bread crumbs, milk, parmesan cheese, shallot, parsley and spinach. Season the mixture with salt and pepper and mix until well combined. Place 1/4 of the bread crumb mixture on each slice of beef and spread it out into a thin layer (do not spread it to the edges -- leave about 1/2 inch around the stuffing or it will squish out when you roll the beef). Roll the beef tightly and fasten with toothpicks. I have found it is neater (and easier) if you fold over the long sides and then start rolling -- the stuffing won't squish out if you do this.

Heat a large skillet over medium-high heat. Add meat to the pan and brown on all sides, about 6 minutes. Remove the meat from the pan. Add the butter and let it get foamy. Add the mushrooms and saute for about 5 minutes. Add the garlic and saute just until fragrant (about 1 minute). Add the flour to the pan (sprinkle it around) and cook for about 2 minutes. Whisk the wine into the mushroom-flour mixture and scrape up any pan drippings. Reduce the wine for about 1 minute and then whick in the beef broth and tomato paste. Let come to a bubble and return meat and any juices back to the pan. Reduce heat to medium-low. Place lid on pan but leave ajar about 1 inch. Simmer meat for about 15 - 20 minutes. To serve, remove toothpicks and transfer rolls to a platter and pour gravy down over the beef rolls and serve.

I like to serve it with cheesy, creamy polenta (to soak up the yummy gravy) or wild mushroom risotto (pictured above, left), and make a nice spinach salad with the leftover baby spinach. A nice glass of Sangiovese or Chianti goes well too! Enjoy!! Adrienne


Min said...

Can I come over for dinner? This sounds great!!

Adrienne said...

Any time, Min! :-)

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