Friday, May 1, 2015

Braciole for two or more

Braciole for two or more
(serves 2 or more)
                                                              prep time:15 minutes
                                                              cook time: up to 3 hours
                                                              total time:  up to 3 hours 15 minutes


2  ¼ pound beef cutlets , (beef top round sliced thin (1/4-inch) into cutlets)
the stuffing (for 2 Bracioli):
1/4 cup grated Parmesan Reggiano, plus more for serving
1 tablespoon chopped fresh parsley
2-3 cloves garlic, finely chopped
¼ cup raisins
2 tablespoons pine nuts
2 tablespoons bacon grease
sauce (for 2 Braciole):
extra virgin olive oil
1 carrot, finely chopped
1 yellow onion, finely chopped
1 cup Chianti wine
2 cups San Marzano tomatoes, hand crushed
5 bay leaves

prepare the cutlets:

Pound the beef cutlets with the tenderizer side of a meat hammer and set aside.

prepare the stuffing:

In an appropriately sized bowl combine the stuffing ingredients tossing to insure even distribution.

stuff the braciole:

Divide the stuffing mixture evenly over each cutlet, don’t get too close to the edges.

Roll up each cutlet, jelly roll style, and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper.

fry the braciole:

Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and brown on all sides. Remove to a plate once the braciole are browned.

prepare the sauce:

Add a little more olive oil to the pan and add the carrots and onions and sauté until tender and the onions are translucent. 

Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan.  Continue the simmering until the wine is reduced by half.

Stir in the crushed tomatoes and bay leaves. Bring back to a simmer, add the braciole back into the pot and cover with a lid. 

Cook on low, turning the rolls occasionally, until the sauce is thickened and the meat begins to fall apart 2 1/2 to 3 hours, remove the bay leaves.

Remove the braciole from the pan and cut an discard the cooking twin.  Slice each braciole into 1-inch slices and plate for each dinner.

Top the slices with the sauce and serve with crusty bread and a glass of good red wine.

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