Home -> [Beef, Italian, Western European] -> [Doc severinsen's braciola Recipe]
 
 

Doc severinsen's braciola
Artist: _
Categories: Beef, Italian, Western European
Yield: 6
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
1 Full cut beef bottom round -
-- cut ? thick
1/4 lbsProsciutto, minced
1/2 cupFresh parsley, chopped
2 Hard boiled eggs
2 smallCloves garlic, minced
4 tbspGrated parmesan cheese
1/3 cupRaisins, soaked in water
Plump
1 smallCarrot, grated
1/3 cupPine nuts
2 tbspCooking oil
1 Stalk celery, chopped
4 tbspOnions, chopped
1/3 cupDry red wine
1/2 tspItalian seasoning
16 ozItalian plum tomatoes
Salt & freshly ground pepper
Handful of fine bread crumbs
Procedures:
1Flatten meat with mallet to ? thickness.
2Season both sides with salt and pepper.
3Combine prosciutto, parsley, eggs, half of minced garlic, 4 tbls cheese, raisins or half of grated carrot, pine nuts and bread crumbs.
4Spread stuffing over meat.
5Starting at narrow end, roll steak jellyroll fashion.
6Tie with string at 1" intervals or fasten with toothpicks.
7Heat oil in a large skillet.
8Brown meat well on all sides; remove to platter.
9Saute remaining garlic and carrot, celery and onion until wilted; remove to platter.
10Drain off excess fat.
11Add wine to skillet to deglaze pan drippings.
12Return meat and vegetables to skillet with remaining 4 tbls cheese, undrained tomatoes and italian seasoning.
13Meat should be covered with vegetables and tomatoes.
14If not, add small amount of water to cover.
15Simmer about 1 hour.
16Remove meat, strain sauce, cool and remove any fat that comes to surface.
17Return meat and sauce to skillet; continue cooking until meat is tender.
18Remove string from meat, slice and serve with sauce and spaghetti if desired.
 
 
 
 

Google