The Ultimate Beef Braciole

Name: The Ultimate Beef Braciole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 serving(s)
Ingredients: 1 lb boneless beef round steak, cut into 4 thin slices approximately 1/3 inch thick; 4 slices prosciutto; 1 tablespoon pignolis (pine nuts); 2 tablespoons grated pecorino romano cheese; 2 cloves garlic, chopped; 2 tablespoons parsley, chopped; 1/2 cup olive oil; 2 (28 ounce) cans imported Italian tomatoes; 1/4 cup tomato puree; 2 bay leaves; 3 fresh basil leaves, torn into small pieces; 1 medium yellow onion, chopped fine; 2 carrots, peeled and chopped fine; 2 stalks celery, chopped chopped fine; 1 cup dry red wine; flour, spread on a plate for dredging; salt and pepper

Submitted by Kirstin in the Couv

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photo by Dr Nick

Ready In:: 2hrs 30mins
Ingredients:: 17
Serves:: 4

ingredients

1 lb boneless beef round steak, cut into 4 thin slices approximately 1/3 inch thick
4 slices prosciutto
1 tablespoon pignolis (pine nuts)
2 tablespoons grated pecorino romano cheese
2 cloves garlic, chopped
2 tablespoons parsley, chopped
¹⁄₂ cup olive oil
2 (28 ounce) cans imported Italian tomatoes
¹⁄₄ cup tomato puree
2 bay leaves
3 fresh basil leaves, torn into small pieces
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 stalks celery, chopped chopped fine
1 cup dry red wine
flour, spread on a plate for dredging
salt and pepper

directions

Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder 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.
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.
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.
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 tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1 1/2-2 hours.
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.

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Reviews

Everything went along speedily and fine until steps 8-18. For ease and quick preparation, I would use my favorite pasta sauce instead of laboring over those afore mentioned steps. The presentation would still be spectacular for most folks!

judy 1020
I'm German and hubby is 100% Italian so when I told him I was making braciole I kind of got a raised eyebrow. After his first bite he was impressed! I did tweak it a little. Instead of water I used chicken stock in the sauce. I also added a pinch of oregano and fresh basil to the sauce too and a little tomato paste. I did not add the pignolis only because hubby doesn't like them. We both thought this was a great recipe. I will make this again, but next time I will let it simmer all day to make the braciole even more tender.

PetSitter
For years I would shop at my favorite butchers in NYC (shout out to Esposito's) and see several varieties of beef braciole in their display case, but never tried them until I moved to CA and decided to make this dish. These were very good and my husband and I really enjoyed them. I especially enjoyed the tomato sauce. However, I found the braciole to be very time-consuming (I wrestled with the kitchen string and tying up the rolled up steak), so probably will not be making these very often. If I was back in NYC where I could "outsource" the steak braciole, I'd make your sauce and we'd eat these weekly!

Phat & Sassy
Outstanding! This was the best meal I've ever cooked. I toasted the pine nuts before coarsely chopping them in a coffee grinder. I savoured every bite. I'll be impressing guests with this dish for years to come. Thank you! Sorry the photo is a bit too dark.

Dr Nick
Delicious!!! Used toasted pine nuts, I prefer the carmelized flavor. I also had homemade roasted heirloom tomatos sauce which I used in lieu of the listed sauce. Cooked 3 hours and was very tender.

crabgrass annie

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Tweaks

I'm German and hubby is 100% Italian so when I told him I was making braciole I kind of got a raised eyebrow. After his first bite he was impressed! I did tweak it a little. Instead of water I used chicken stock in the sauce. I also added a pinch of oregano and fresh basil to the sauce too and a little tomato paste. I did not add the pignolis only because hubby doesn't like them. We both thought this was a great recipe. I will make this again, but next time I will let it simmer all day to make the braciole even more tender.

PetSitter

RECIPE SUBMITTED BY

Kirstin in the Couv

Portland, OR

I am living with the most wonderful boyfriend in the world in his 150 year old farmhouse. I also have a most fabulous 16-year old son! I love to cook - it's a major stress reliever for me and I thoroughly enjoy the reaction of others when they like my dishes! My other passion is sailing - BF and I plan to take off from Oregon toward the South Pacific in a couple years to live on his boat.

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