1 lbbeef top round steak, or flank steak
1/2 cpanko italian-style
2 Tbspmilk or 1/2 and 1/2
1/2 cgrated parmesan reggiano cheese
4 cloveroasted garlic 2 in the filling 2 in the sauce
1/2 cminced fresh parsley
2 Tbspfresh basil-chiffonade
1quarter of a roasted red bell pepper, diced fine
2 slicemozzarella cheese
How to Make Braciole
- I just roast the garlic and pepper the day before. I normally will roast 4 or more heads of garlic at the same time and squeeze the heads out on plastic wrap into whatever shape pleases me and freeze them for later use.
- For the Filling: combined bread crumbs with milk & egg yolk (soak for at least 20 minutes) Combine the rest of the ingredients in a small bowl. I want to mention I used progressive panko Italian bread crumbs. and these have more flavor than any other pre-made crumbs I have ever used so I do not suggest you add any extra Italian seasonings like some recipes suggest. I would taste them first
- While you are waiting for the beef to come to room temp. cook onions long and slow so they caramelize, I remove them and I personally do not add them to the filling I will add them to the sauce. But I leave the all the onion oil in the pan so when I brown the beef it will pick up the onion flavor.
- my lb of meat was just one big thick piece, so I cut it in half and pounded it until they ended up being about ¼ inch thick. I was able to get 2 very nice size filets of beef with no holes you can sprinkle with salt and pepper. most recipes will say place 2 tablespoons of the filling in the center. As you can see I just halved the mixture and split it between the two pieces and it was the perfect amount, you then from the short side roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. as you can see each roll was very large and we actually split one between the two of us and will have the other at a later time. I dont like making a bunch of little ones
- Heat the olive oil in a Dutch oven over medium-high heat or your saute pan. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside. I will add a splash of water to the pan to deglaze then add my sauce I will then add half my chiffonade of basil and roasted garlic at the end of cooking I will add what ever basil I have left. You can also deglaze the pan with wine or beef stock. I use a sauce that has burgundy wine in it already so a splash of water will get up all the yummy bits.
- Return the beef rolls until the beef rolls are submerged and covered. heat to low, cover, and simmer for 3 hours. Or until tender
- TIPS: I know I have salt and pepper listed I did not use either but I have before. I wanted to see how it would taste without it. I could not tell the difference the bread crumbs as I mentioned had all the spices it needed in my opinion. Roasting your own red peppers is just to easy not to. I cut mine into 4 pieces put them in my toaster oven cooked until black put them in a bowl and cover with wrap or even a plate in a few minutes the skin will peel right off. presto roasted red pepper. A few times a month I will roast tons of garlic and pack in the freezer I also do this with bags of onions. I hate raw onions or even lightly sauteed so I will caramelize a ton and freeze for later use. If I don't have the time to do the onions as it takes a long slow time. I will chop them all up and put them in the freezer. Now when you go to cook them yes you will get a ton of water, in the beginning, don't worry it will dry out and caramelize it just takes a bit longer.