Braciole Recipe
Braciole is thin sliced beef, pork, chicken or veal which has been pounded, filled tied or picked and braised. It is then simmered in a tomato sauce until it is very tender.
Braciole is easy to make and is a dish that is great to make ahead of time. Below you can find Rachel Ray’s Braciole recipe.
Rachael Ray’s Braciole Recipe
-8 slices beef braciole, beef very thinly sliced
-Coarse salt and black pepper
-8 slices prosciutto di Parma
-1 1/2 cups plain bread crumbs
-1/2 cup milk
- 2/3 cup Parmigiano-Reggiano
-1 small onion, finely chopped
-1/2 cup flat-leaf parsley leaves
- 1 cup chopped arugula
-Plain round toothpicks
-2 tablespoon extra-virgin olive oil
-2 cloves garlic cracked away from skin
-2 tablespoons butter
-12 crimini mushrooms, finely chopped
-2 tablespoons flour
-1 cup dry white wine
-1 cup beef broth
-1 rounded tablespoon tomato paste
Directions :
Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
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