Meat Recipes

Zana · October 26, 2011

Braciole

Joan M. Menige Mastroianni
4 serving(s)

Approximately 1 ¼ pound of thin, tender good quality beef-either flank (pounded) or chipped.
½ cup fresh chopped parsley (fine)
2 cups of good quality Philadelphia Italian roll or Italian bread cut in small pieces.
1 cup plain Bread crumbs
2 heaping tbsp. Pecorino Romano grated cheese (fine grate)
1/4 tsp. sweet onion chopped fine
1/4 ground nutmeg
Dash of paprika
1 tsp. of crushed red pepper
Kosher salt season to taste
Cracked black pepper season to taste
1 Tbsp. Good quality extra virgin olive oil.
1 large egg
Optional 1/3 cup of fresh mild Italian sausage-smashed and softened-uncooked.
4 extra-large fresh garlic cloves chopped fine or 2 heaping Tbsp. of garlic chopped fine

For the marinara sauce:
28 oz. can of Tuttorosso or San Marzano (preferred) or a good quality crushed tomatoes (prefer no flavors).
Extra virgin olive oil on the bottom to generously coat the bottom of the pot.
½ cup of sweet onion (Vidalia-preferred when in season) diced in small pieces
1 tbsp. of fresh chopped spinach leaves-cut fine
¼ cup of fresh basil leaves-chopped fine
½ tsp. of crushed hot pepper
Kosher salt to taste
Cracked black pepper to taste
Water (filtered) ¾ cup (or use chicken stock)
Optional: ½ cup of clear chicken stock (homemade preferred) in place of the water and ¼ cup of water.

In a large bowl, mix the bread cubes, salt, black pepper, crushed red pepper. Scramble the egg and add to the mixture. Let sit for a few minutes, until the bread has absorbed the egg. Then, add the remaining ingredients.

Mix all the braciole ingredients well until they become stiff. It should be the consistency of a meatball.

Place the mixture into the steak meat so that the meat is able to be neatly rolled and the stuffing will not leak. Use twine used for meat to hold it together. If rolled properly, stuffing will not leak and twine can be eliminated. Twine must be removed prior to serving.
Bake in a preheated oven at 360-375 (depending on your oven) in a lightly coated (with olive oil) covered dish for approximately 10-15 minutes. Then, cook uncovered until brown for approximately 10 minutes. Remove from oven.

To make the marinara, generously coat a pot with a good quality extra virgin olive oil.

Immediately add the tomatoes. Use low heat.

Add approximately ¾ cup of water (filtered preferred) to get the remaining tomatoes from the can or use the chicken stock as above.
Add the onions, basil kosher salt, black pepper, crushed red pepper.
Let simmer at a low/med heat with the lid slanted for approximately 12-15 minutes. Stir occasionally. Then, add approximately 1 tablespoon or possibly a little more of the extra virgin olive oil-until the sauce looks rich.

Place the lid back on-slightly slanted and simmer for approximately another 15 minutes until bubbly and rich. Turn off and let sit with the lid on.

Place the marinara in a dish with the braciole on top. Some fresh basil leaves for garnish on the side. Can serve with homemade pasta of your choice on the side and a side salad, good Italian bread and a good red wine and leave some room for biscotti for dessert.

October 26, 2011	#11
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Braciole Joan M. Menige Mastroianni 4 serving(s) Approximately 1 ¼ pound of thin, tender good quality beef-either flank (pounded) or chipped. ½ cup fresh chopped parsley (fine) 2 cups of good quality Philadelphia Italian roll or Italian bread cut in small pieces. 1 cup plain Bread crumbs 2 heaping tbsp. Pecorino Romano grated cheese (fine grate) 1/4 tsp. sweet onion chopped fine 1/4 ground nutmeg Dash of paprika 1 tsp. of crushed red pepper Kosher salt season to taste Cracked black pepper season to taste 1 Tbsp. Good quality extra virgin olive oil. 1 large egg Optional 1/3 cup of fresh mild Italian sausage-smashed and softened-uncooked. 4 extra-large fresh garlic cloves chopped fine or 2 heaping Tbsp. of garlic chopped fine For the marinara sauce: 28 oz. can of Tuttorosso or San Marzano (preferred) or a good quality crushed tomatoes (prefer no flavors). Extra virgin olive oil on the bottom to generously coat the bottom of the pot. ½ cup of sweet onion (Vidalia-preferred when in season) diced in small pieces 1 tbsp. of fresh chopped spinach leaves-cut fine ¼ cup of fresh basil leaves-chopped fine ½ tsp. of crushed hot pepper Kosher salt to taste Cracked black pepper to taste Water (filtered) ¾ cup (or use chicken stock) Optional: ½ cup of clear chicken stock (homemade preferred) in place of the water and ¼ cup of water. In a large bowl, mix the bread cubes, salt, black pepper, crushed red pepper. Scramble the egg and add to the mixture. Let sit for a few minutes, until the bread has absorbed the egg. Then, add the remaining ingredients. Mix all the braciole ingredients well until they become stiff. It should be the consistency of a meatball. Place the mixture into the steak meat so that the meat is able to be neatly rolled and the stuffing will not leak. Use twine used for meat to hold it together. If rolled properly, stuffing will not leak and twine can be eliminated. Twine must be removed prior to serving. Bake in a preheated oven at 360-375 (depending on your oven) in a lightly coated (with olive oil) covered dish for approximately 10-15 minutes. Then, cook uncovered until brown for approximately 10 minutes. Remove from oven. To make the marinara, generously coat a pot with a good quality extra virgin olive oil. Immediately add the tomatoes. Use low heat. Add approximately ¾ cup of water (filtered preferred) to get the remaining tomatoes from the can or use the chicken stock as above. Add the onions, basil kosher salt, black pepper, crushed red pepper. Let simmer at a low/med heat with the lid slanted for approximately 12-15 minutes. Stir occasionally. Then, add approximately 1 tablespoon or possibly a little more of the extra virgin olive oil-until the sauce looks rich. Place the lid back on-slightly slanted and simmer for approximately another 15 minutes until bubbly and rich. Turn off and let sit with the lid on. Place the marinara in a dish with the braciole on top. Some fresh basil leaves for garnish on the side. Can serve with homemade pasta of your choice on the side and a side salad, good Italian bread and a good red wine and leave some room for biscotti for dessert.