Friday, December 27, 2013

Neapolitan Braciole

The braciole (bra-SHOAL) that I know and love is a rolled meat dish simmered for hours in tomato sauce. This is not to be confused with bresaola (bre-ZAH-ol-la) which is a northern Italian style of aged meat that is often served as part of anti-pasta. My experience is that it is hard to find the correct cuts of meat. American butchers don't really understand the cut and there are fewer and fewer Italian butchers left since most of us are now second, third or even fourth/fifth generation Italian-American. So most braciole recipes talk about pounding the meat, but I think that is only because it's usually too thick for rolling. However, if you go to a Mexican butcher, you can get arrachera which is skirt steak cut super thin and it's perfect for braciole.

6.5 - 7 c bread crumbs (Italian-style)
1/3 c pine nuts chopped
1/4 c grated Parmesan cheese 
4 eggs
1/4 c raisins (optional)
Milk as needed
3 - 3.5 lbs. skirt or flank steak. Skirt is a tastier and better cut but flank is ok to use. 
2 28 oz crushed tomatoes
1 15 oz crushed tomatoes
2 bay leaves
olive oil
3-5 garlic cloves chopped
1 small onion chopped
1/4 c red wine
1 small piece of cow knee or leg bone - marrow exposed
Salt and pepper (optional)

Prep the meat. Trim excess fat and I like to trim the edges to help form a better roll shape. The arrachera is cut typically into a somewhat rectangular shape so there is not much to trim. 

Mix first 5 ingredients together in a bowl. If the mixture is not moist enough add just enough milk to make the filling spreadable. 

Spread filling over the meat and roll it up. Some people use toothpicks but my Grandma always used thread or twine to tie up the rolls. There is no need to actually tie a knot, just wrap the thread snugly around the meat to hold it closed. Lightly salt and pepper the rolls if desired.

In a skillet, heat olive oil. Brown the rolls on medium heat for about 5 minutes. 

In a dutch oven heat some more oil and cook the garlic and onions until the onions soften. Add the tomatoes, rolls, marrow bone, and bay leaves. Deglaze the skillet with the red wine and add to the dutch oven. 

Bring the sauce to a boil, then lower the heat to a low simmer and let cook for at least 2 hours.




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