A Different Kind of Bracciole.


 

MMMM… Bracciole. It’s actually pronounced brashal.  Its basically a thin rolled and stuffed steak that is bound together by twine or toothpicks and braised.  My grandmother always cooked it in a red sauce all day with meatballs and pork and sausage, and I can tell you, nothing smells better than a house with a giant pot of meat sauce bubbling away in it.  This was my first attempt at making it, and I wanted to do something a little different, so instead of a tomato sauce i opted for a savory pan gravy.

           

For the filling my Grandma would usually use salt and pepper, basil, garlic and not much else.  For ours, I coarsely chopped garlic, basil and sundried tomatos in the food processor to a consistency that was short of a paste but still pretty fine.  You pretty much just smear about a fat tablespoon of it in there and roll it up.

After rolling them all up and securing them with toothpicks, I browned them on all sides in a little vegetable oil at a high temp(we dont want to cook them all teh way through while browning!) and then put them aside.  The idea of braising is really to add color to your meat, and then have those delicious brown bits in the bottom of the pan, which you will deglace with your braising liquid.  In this case, I threw in a handful of chopped portobellos and diced onions, sauteed briefly, then added about a cup of Cabernet.  After about 5 minutes of simmering in the wine, I removed the vegetables and added the beef back to the pan along with a can of vegetable stock, reduced heat to simmer, covered it and let it go.  

With braising, longer really is better.  I let them simmer for a bout an hour, and they could have definitely used another hour, but they were still great.  I used a cold slurry of corn starch to thicken the gravy(very little btw!) and whipped up a wasabi mashed potato and bourbon carmelized onion puff pastry to serve it with.  The sundried tomato added a sweet tartness that offset the garlic really nicely, and overall the filling, even in a small amount had the punch to stand up to the beef and the wine really well.  Great success! Grandma would have been proud.

Bracciole:

Thin sliced top round, Garlic, sundried tomatos(dry packed) Basil.

Gravy:

1 cup Cabernet, 1 can vegetable stock, corn starch salt/pepper

Potato pastries:

4 onions carmelized dark, finished with bourbon and let reduce.  Add a tablespoon of onions to a 2 inch round of puff pastry, then top with about a half cup of whipped wasabi mashed using a pastry bag.  Bake at 400 until it looks good!

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~ by Chest Rockaway on April 20, 2010.

3 Responses to “A Different Kind of Bracciole.”

  1. […] } Using methods from southern fried chicken, and these tasty little potato tarts   Great superbowl […]

  2. Beautiful presentation! What a great spin on the dish

    • thnk you! i love the way we used to do it but i mean how many ways can you think to cook stuffed beef? its endless! thnks for the love :-)

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