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Beef Braciola Recipe Video

  • 8servings
  • 140minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Garlic 2 Clove (10 gm) , peeled, finely chopped

  2. Italian parsley 23 Cup (10.67 tbs) , stemmed, minced

  3. Eggs 2 Large

  4. Golden raisins 3 Tablespoon

  5. Pecorino romano cheese 2 Tablespoon , shredded

  6. Italian bread crumbs 12 Cup (8 tbs)

  7. Pine nuts 3 Tablespoon , toasted

  8. Sea salt To Taste

  9. Cracked black pepper To Taste

  10. Lean ground beef 1 Pound (80% lean)

  11. Beef round cut meat 3 Pound (Top Round Beef Cutlets)

  12. Pan flour 3 Tablespoon

  13. Olive oil 2 Tablespoon

  14. Dry red wine 1 12 Cup (24 tbs)

  15. Italian tomato sauce 48 Ounce (2 jars Italian Classics Grandma's Pomodoro Sauce)

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1. Preheat oven to 350 degrees.

  2. MAKING 2. To prepare filling: Add garlic, parsley, eggs, raisins, cheese, bread crumbs, pine nuts, salt and pepper to ground beef. Mix well with hands until well-blended.

  3. Lay cutlets flat on work surface. Place about 1/3 cup filling on lower 1/3 of cutlet. Roll up cutlets. Season with salt and pepper. Dust with pan-searing flour; pat off excess.

  4. Heat oil in large braising pan on medium-high, until oil faintly smokes. Add beef rolls, seam-side down, to pan. Turn over when meat changes color one-quarter of way up and seared side has turned paper-bag brown, about 3-4 minutes. Sear other side about 2 minutes, until brown. Remove from pan.

  5. Remove excess drippings from pan, leaving about 1 Tbsp in pan. Lower heat to medium. Deglaze pan with wine, stirring to loosen browned bits on bottom of pan. Add tomato sauce and stir to combine.

  6. Return meat to pan. Bring liquid to a rapid simmer.

  7. Cover pan and transfer to the preheated oven. Braise 2 hours, until meat is very tender.

  8. SERVING 8. Serve with braised fennel.

  9. TIP To toast pine nuts, preheat oven to 375 degrees and place nuts in dry pan. Toast 5-6 min, until golden brown.

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