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Beef braciole with cavolo nero and parmesan salad

  • 6servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 70 ml olive oil

  2. 1 onion, finely chopped

  3. 80 gm mild pancetta, finely chopped

  4. 2 garlic cloves, finely chopped

  5. 2 tbsp each rosemary and thyme, finely chopped

  6. 80 gm coarse sourdough crumbs from day-old bread

  7. 20 gm currants, soaked in

  8. 40ml aged red wine vinegar for 10 minutes

  9. 1 beef fillet (about 1 1/5kg), butterflied (see note)

  10. 1 bunch cavolo nero, thinly sliced

  11. 1 fennel bulb, thinly sliced on a mandolin, fronds reserved

  12. 30 ml lemon juice

  13. 2 tbsp extra-virgin olive oil

  14. 30 gm finely grated parmesan

Instructions Jump to Ingredients ↑

  1. Serves 6 Traditionally topside is used for braciole, but we've taken inspiration from Mario Batali's beef fillet version.

  2. Preheat oven to 200C. Heat 30ml oil in a frying pan over medium heat, add onion, pancetta and garlic, stir occasionally until tender (5-7 minutes). Add herbs, stir until fragrant, remove from heat, cool slightly, add crumbs and currant mixture, season to taste.

  3. Place beef on a work surface, scatter over filling, roll beef to form a long cylinder, then tie at intervals with kitchen string to secure and cut widthways into six rounds.

  4. Preheat a char-grill pan over high heat. Drizzle beef with remaining oil, season to taste and grill until browned (1-2 minutes each side). Transfer to a baking tray, roast until cooked (7-10 minutes for medium-rare), set aside to rest (5 minutes).

  5. Meanwhile, for cavolo nero and parmesan salad, combine ingredients in a bowl and season to taste. Serve with beef.

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