02 February 2009

Beef braciole

Beef braciole is easy, tasty and makes the whole house smell so good. The most time consuming part is rolling and tying the meet, but it's well worth it. Nonni would be so proud. I have no recipe, but the procedure is easy: first, cut and pound out some boneless beef. Stuff, roll and tie up the beef (I made a stuffing with some breadcrumbs, fresh chopped parsley, minced garlic and olive oil). I seasoned the outside of the rolls with salt, pepper and a little garlic powder. Heat olive oil in a dutch oven and brown the rolls. Add some white wine to deglaze the pan, then add tomato sauce (not too much, you don't want the rolls to be covered in sauce). I used a marinara sauce I had on hand in the freezer. Bake in a 350 degree oven until the beef is tender.

All rolled up and ready to go

Deglazing

Served over pasta - yummy!

2 comments:

Chris said...

I want some of these now! You must make this when you come down.

Tasty Business said...

I will, I promise