Italian Classic Beef Braciole / Beef Roulade

#braciole #involtini #beefroulade
Italian Classic Beef Braciole

Ingredients:
8 pieces of thinly sliced beef
Your choice of grated cheese 🧀 (we used Parmigiano Reggiano)
Fresh parsley 🌿 Note: (Do not use the bottom stems of the parsley. They tend to be bitter)
Garlic 🧄- thinly sliced and chopped
Hard boiled eggs 🥚- chopped
Carrots 🥕- cut into julienne strips
Provolone cheese 🧀 – cut into julienne strips
Asparagus
Roasted pine nuts
Pesto
Thick toothpicks or butcher/cooking twine

Sauce:
2 cans of whole tomatoes 🍅 (strained in a food mill) or you can also use
Passata sauce
Olive oil, chopped onions 🧅, fresh basil 🌿, salt and pepper to taste

Preparation for the sauce:
1) Place your pot over a low/medium heat burner. Add your olive oil and chopped onions 🧅, and fry till the onions are translucent, then add your tomato sauce, fresh basil, salt and pepper to taste. While the sauce is starting to simmer, it’s time to prepare the braciole.

HOW TO PREPARE THE BRACIOLE: Note that in this episode, we prepared
2 slices each of the 4 different fillings

1) Place your pieces of beef (one at a time)on a wooden board in between two pieces of plastic wrap and with a mallet, gently pound out the pieces of meat till they are fairly thin.

2) Once you have finished pounding out all your beef pieces with the mallet, take one piece of meat at a time and place them on a large plate or a wooden board to fill them with the ingredients.

3) We prepared 2 pieces of braciole by sprinkling the grated cheese, chopped garlic 🧄 and parsley leaves. Then we start to roll the braciole by the bottom part of the beef slice, tuck and roll all the way up and then insert 2 thick toothpicks or wrap them with cooking twine. Should you have large pieces of meat, you might need to use more than 2 toothpicks.

4) Two pieces of braciole were filled with grated cheese, chopped garlic and chopped hard boiled eggs 🥚. Repeat the rolling instructions as indicated in step 3.

5) Two pieces of braciole were filled by lightly spreading some pesto on the entire piece of meat, then place 3 strips of asparagus at the bottom part of the braciole, and then sprinkled with a generous handful of roasted pine nuts. Repeat the rolling process.

6) The last 2 pieces of braciole were filled with a lightly spread of pesto over the entire piece of meat, and I placed 3 pieces of carrots 🥕 (cut in julienne strips) and 1 or 2 strips of provolone cheese.
Repeat the rolling process.

7) In a large frying pan, and some olive oil with 3 or 4 cloves of garlic, place the braciole in the frying pan over medium heat burner, and fry the braciole utill you get a nice crust all around the braciole.

8) At this point, remove the braciole from the frying pan and nestle them into the tomatoe sauce. Make sure that the braciole are completely immersed into the sauce and cook over a low/ medium heat for 2 – 2 1/2 hours, periodically stirring and add a bit of water into the sauce if needed.

9) Once the braciole have finished cooking, remove them and place them into a large dish and remove the toothpicks or cooking twine.

10) Since you have a delicious savoury 😋sauce ready, place a pot of water on the stove and cook yourself some pasta 🍝, to accompany the mouth watery braciole along with a glass of wine 🍷!

Buon Appetito and continue to LOVE WHAT UEAT

Sent from my iPad

YOUTUBE: youtube.com/@lovewhatueat

INSTAGRAM : https://www.instagram.com/love_what_ueat/