Beef Braciole

Himself and I had beef braciole on our first date back in 1926.  It was at Chuck and Ginny’s in Erie, Pennsylvania, one of those first generation Italian family institutions that has since closed.  I remember thinking that the guy wasn’t bad but the braciole was underwhelming. 

In the intervening years I have made braciole a few times, and it’s always been okay, but never that knock-your-socks-off marvel one would anticipate after hearing the dish described.  However, after last weekend’s attempt, I believe I’m coming closer.

Some Things that I Have Learned about Beef Braciole over the Last Century:

·     When you start with a decent cut of meat, do not cook it to death.  (No prolonged simmering in a tomato sauce or to dust it shall return.) 

·     More stuffing is good.

·     Raisins and mint = icky poo.

Herewith is the work in progress:

Beef Braciole

Sauce: 

1 small onion, diced

2 tablespoons minced garlic

1/8 teaspoon red pepper flakes, to taste

Couple of tablespoons olive oil

1 jar commercial spaghetti sauce (tomato & basil flavor)

1 can petite diced tomatoes

½ cup red wine

Braciole:

Four top round steaks, about 6 ounces each, sliced thin, pounded thinner – between 1/8” and 1/4”

Salt & pepper

Pesto (a quarter of a cup, more or less)

1 cup bread crumbs

¼ cup grated Parmesan

1 tablespoon garlic

1 tablespoon parsley flakes (I’m sure fresh would be even better)

2 tablespoons finely chopped toasted pine nuts

1 egg, beaten

2-4 tablespoons olive oil (more if necessary)

Shredded mozzarella

Olive oil

Red wine

1 14-oz can mushrooms, drained (fresh would be better – exotic would be heaven)

1 14-oz can beef stock

For the sauce:

Saute onion, garlic and pepper flakes in olive oil over medium heat until translucent.  Add remaining ingredients, bring to boil, then reduce heat and simmer for at least half an hour, stirring occasionally.

For the braciole:

Sprinkle one surface of the steaks generously with salt & pepper and slather with a layer of pesto.  Leave 1-2” on one end free to create a good seal when you roll it up.  Throw any extra pesto in the sauce.

In a small bowl, mix bread crumbs, Parmesan, garlic, parsley, pine nuts, and egg.  Add just enough olive oil so that it barely holds together. 

                                  

Spread the bread crumb mixture on top of the pesto and press it into place, then sprinkle with a small handful of shredded mozzarella.  Roll the beef up and tie in three places.  Season the outside of the rolls generously with salt & pepper.

Heat a few tablespoons of olive oil in a Dutch oven over medium-high heat.  Brown the braciole on all sides, then remove to a plate and tent loosely with foil.  Throw a stiff shot of red wine into the pan and scrape up the browned bits; let the wine reduce a little and then add the mushrooms  and beef stock.  Return the beef rolls to the pan, reduce heat to medium low, cover and simmer for ten minutes.  Turn rolls over, cover, and simmer another ten minutes. 

Remove braciole and tent with foil again.  Increase heat and reduce mushroom mixture by about a third, then add sauce to mushroom mixture. 

                                                      

Remove string and slice the braciole.  Serve with hot cooked spaghetti and lots of the sauce.  Grated parm on top, natch.