Braciola anyone?

[Jewel]

I found yet another non-CL recipe that I want to try (bad Jewel!!) but I want some input on the type of beef to use. This recipe calls for sections of Round Steak pounded thin, then covered with mozzarella cheese, butter, garlic and italian seasoning, then each individual roll is 'rolled' in salt, pepper and parmesan cheese. Tie each with string, then saute the rolls in olive oil till browned, then drop into simmering pasta sauce for one and a half to two hours.

I've never been a fan of round steak. I've never gotten it to turn out tender no matter how I cook it. I want a cut of beef that can be flattened easily, but still has flavor and texture. Would flank steak work in this recipe? I know CL ran a recipe a few years back, but I don't have the issue and don't know which of my 11 Annuals to start looking in! What type of beef would you recommend?

Also, do you think this would work in the crockpot once the 'rolls' were browned? I also don't know how big to make these rolls! 4" x 1" is what I'm gathering by this recipe, but it isn't specified. Help! http://www.cookinglight.com/bbs/biggrin.gif

[Grace]

Here is one from CL that you can use to compare with and modify your recipe....

CookWare(tm) from Cooking Light(r)

Braciola With Noodles

SOURCE: Cooking Light YEAR: May 1996 PAGE: 92

INGREDIENTS FOR 8 SERVINGS:
1/2 cup fresh breadcrumbs
1/2 cup minced fresh parsley
1/3 cup (1-1/3 ounces) grated fresh Parmesan cheese
3 tablespoons capers
2 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
1 teaspoon olive oil
4 garlic cloves, minced
1 (1-1/2-pound) lean flank steak
Vegetable cooking spray
1-1/2 cups low-fat spaghetti sauce
1/2 cup dry red wine
8 cups hot cooked fettuccine (about 16 ounces uncooked pasta)

INSTRUCTIONS:
Braciola is the Italian term for a thin, rolled, stuffed piece of meat that is
braised in stock or wine.

1. Combine first 8 ingredients in a bowl; stir well, and set aside.

2. Trim fat from steak. Using a sharp knife, cut horizontally through center
of steak, cutting to, but not through, other side; open flat as you would a
book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to
an even thickness using a meat mallet or rolling pin. Spread breadcrumb
mixture over steak, leaving a 1/2-inch margin around outside edges. Roll up
steak, jelly-roll fashion, starting with short side. Secure at 2-inch
intervals with heavy string.

3. Coat a large Dutch oven with cooking spray, and place over medium-high heat
until hot. Add steak, browning well on all sides. Remove steak from pan; set
aside, and keep warm.

4. Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden
spoon to loosen browned bits. Bring to a boil, and return steak to pan. Cover,
reduce heat, and simmer 1 hour or until steak is tender. Remove string, and
cut steak into 16 slices.

5. Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices
and 1/3 cup sauce. Yield: 8 servings.

NUTRITIONAL INFORMATION:
CALORIES 410 (31% from fat); PROTEIN 24.9g; FAT 14.2g (sat 5.2g, mono 5.6g,
poly 1.6g); CARB 44g; FIBER 2.5g; CHOL 46mg; IRON 3.9mg; SODIUM 531mg; CALC
80mg

[Jewel]

Thanks Grace! But am I reading that right? A 1/2" thick slab 'o flank steak is supposed to be cut horizontally into two 1/4" slabs? Jeez that sounds tricky...I've never bought flank steak that was 'thicker' than 3/4 of an inch! I like the addition of the wine, though. I also notice that in this one you leave the roll whole and slice after cooking. In my recipe, they're presliced. Well, heck, here it is...see what you think!

*************
BRACIOLA

1 lb Top Round Steak
6 oz Mozarella Cheese
2 TBS Butter
1/3 cup grated Parmesan Cheese
2 cloves garlic, minced
1 tsp Italian Seasoning
2 TBS Olive Oil
Salt & Pepper to taste
1 32oz jar spaghetti sauce

1. Cut steak into 4-6 pieces and pound each piece thinly. Place 1 oz mozarella, 1 tsp butter, a pinch of Italian seasoning, a pinch of garlic, salt and peper to taste, and a TBS of parmesan cheese on each piece.

2. Roll each piece tightly and tie securely with string. Heat olive oil in a medium skillet over medium high heat. Saute each roll in the oil for 5-10 minutes, or until browned on all sides.

3. Drop rolls into simmering spaghetti sauce, cover, and simmer for 1-1/2 to 2 hours or until tender. Remove from sauce, remove strings, and spoon over pasta.
**********

I love the idea of the mozarella cheese in this dish, but I'm wondering how in the world I split flank steak horizontally! Would it be easier to pound it thin? I'm wondering just how thin this needs to be to get tender! Any advice would be appreciated. This sounds like a very unique type of dish to serve for company, but I don't want to make a fool of myself at the same time! http://www.cookinglight.com/bbs/biggrin.gif

[Karen M]

Wow, this recipe sounds really good. Let us know how it comes out.

With round steak, I'd be tempted to try finishing it in the crockpot too. I do that with CL's beef stroganoff recipe and it is much better than when I cook it on the stove top. If the steak is still partially frozen, you may be able to slice it easier.

Good Luck.

[Ohioan]

Jewel - just a suggestion: leave out the butter in your recipe. I don't think it's needed with the cheese, and it certainly isn't authentically Italian, especially if the braciola is going to be cooked in tomato sauce. In fact, it may leak out into the sauce as it cooks and give the sauce an "off" taste.

As for slicing the flank steak, use a sharp chef's knife and slice horizontally through the steak as it rests on your cutting board. If you keep your other hand gently on top of the steak, you'll be able to feel where the blade is going and keep adjusting it so you're always slicing at the same distance from the top.

Cheers,
Phoebe

[Jewel]

Karen and Phoebe, thanks to the both of you. I think I will use flank steak, and I like Karen's idea of maybe slicing it partially frozen. I'm still not sure whether I should be slowcooking flank steak considering its so 'fibrous' (is that a word?), so I think I'll sub Flank for the Round, but still do it on top of the stove. Nearly 2 hours should make it tender enough, and I think the Flank will give the greatest flavor! Thanks for all the suggestions! And Phoebe? I was gonna leave out the butter anyway! I can't see it doing anything but mixing kind of 'weirdly' with the melting cheese and leaking into the sauce. I'm sticking with cheeses, spices and garlic. YUM!

[Grace]

Jewel, I'd listen to Phoebe!! http://www.cookinglight.com/bbs/biggrin.gif

Sorry, I have never made CL's Braciola (or any other Braciola!), so I don't have any good advice or any tips. Wish I did. Your recipe looks great - I love beef, and either of those recipes appeal to me. But it sounds like Phoebe has had experience with slicing a flank steak horizontally, so I would try it (and one day, I will get around to that recipe!! http://www.cookinglight.com/bbs/biggrin.gif)

Sorry I couldn't be of more help - maybe some others can jump in here....

[adb]

Our family recipe for Braciole calls for a bottom round rump roast – here it is…

Braciole

2.5 lb bottom round rump roast
½ c finely chopped proscuitto
¼ c Italian seasoned breadcrumbs
2 tbs finely chopped Italian flat-leaf parsley
½ c freshly grated Parmesan cheese
1 tsp minced garlic
1 egg lightly beaten
Salt & pepper
2 tbs extra virgin olive oil

Sauce:
1 garlic clove finely minced
1 med onion finely chopped
2 tbs flour
1.5 c beef broth, boiling
½ c red wine
1 (35 ounce) can Italian style tomatoes
1 bay leaf
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
Salt & Ground pepper

With a very sharp nice cut 8 slices, each ¼ in from the roast. Put each slice between sheets of wax paper and pound thin, starting at the center and working to the edges. Pound to 1/8 in thickness. Mix proscuitto, bread crumbs, parsley, cheese, & garlic in a small bowl. Then add egg. Spread some of the mixture on each beef slice and roll up, starting at the short end. Secure with string or dental floss (works well!) and season with salt and pepper.

Heat oil in large heavy bottomed saucepan, preferably cast iron. Adding a few at a time, brown quickly on all sides and remove.

Sauce: Lower heat and add the minced garlic. Sauté until golden. Add the onion and sauté till translucent. Add the flour, stirring to make a paste. Cook continuously stirring for about 1 minute. Gradually add the boiling broth. Continue to cook and stir until the sauce has thickened. Add the wine, tomatoes, herbs, salt, & pepper. Return the braciole to the pot and bring to a boil. Reduce heat and simmer, loosely covered for about 1 hr or until beef is tender but not falling apart.

[crazycook]

Hi Jewel http://www.cookinglight.com/bbs/smile.gif
Congrats on your weight loss and best of luck with your upcoming surgery. http://www.cookinglight.com/bbs/smile.gif P.S. Does your husband have a brother just like him, http://www.cookinglight.com/bbs/wink.gif --he's a real keeper! If he does ladies, I get first dibs, called it!! http://www.cookinglight.com/bbs/tongue.gif
About the braciole, you may want to ask your butcher for FETTINA(it's sliced from inside round and is very tender and does not have to be "braised")--if they are familiar with the cut then you're in luck. I'm Italian and we use fettina for braciole as well as many other dishes. Where I'm at we can buy packages of pre-sliced fettinas; it's a popular cut. Another suggestion if you want an even more tender cut, is to buy veal scallops. The veal is a fair bit pricier but does offer melt in your mouth texture. Look for very light pink veal scallops. The veal slices are also cut from the inside round. I would rather buy pre-sliced uniform slices then attempt to slice it up myself. Hope this helps you out. http://www.cookinglight.com/bbs/smile.gif

Wahooo! I'm a member!

[This message has been edited by crazycook (edited 05-08-2001).]

[Jewel]

Originally posted by crazycook:
Hi Jewel http://www.cookinglight.com/bbs/smile.gif
Congrats on your weight loss and best of luck with your upcoming surgery. http://www.cookinglight.com/bbs/smile.gif P.S. Does your husband have a brother just like him, http://www.cookinglight.com/bbs/wink.gif --he's a real keeper! If he does ladies, I get first dibs, called it!! http://www.cookinglight.com/bbs/tongue.gif


Thanks Crazycook! My third week weigh in was 2 lbs gone. It slowed down, but I know that's good. I lost 15 lbs in 3 weeks. Surgery is Monday, so I'll keep my fingers crossed...

As for DH, thank you from the bottom of my blessed little heart. I mentioned on a previous thread that he has three brothers just as thoughtful and wonderful as he is. Two are single, mid-30's, one divorced with no kids, the other never-married with no kids. Both live in Pittsburgh, PA and I've VOWED to find them women. They say they're willing!! They also say it's hard for a nice guy to actually find a date anymore, because women are afraid the 'nice' is an act. I've known Dave for nearly 4 years now, and it's not an act. We've still never had an arguement, and I've never seen him in a bad mood. Frankly, my father (who really loves him) thinks he's an Alien and any minute he's going to peel off his 'Dave' suit and reveal the green guy from Planet Niceguy. I say that's just fine...I like green! http://www.cookinglight.com/bbs/tongue.gif

[shoyski]

Jewel, I hate to put the bad word in but I tried the CL recipe with flank steak and found it to be tough. I followed the recipe to the letter, too!

The funny part was I made it for a family get-together and my niece (11 yrs old) took a bite and exclaimed, "What is this? Rubber steak?" Everyone shushed her but I laughed and said that's not the recipe's name but it sure tastes like it! I hope your recipe turns out great.

[browneye]

Jewel,
How about getting a sirloin tip roast or sirloin roast and slicing it very thin, then either pound it or use it just thin-sliced, if you can't find the thin stuff. I have done this myself for another recipe, and it was braised, and cooked up wonderfully tender.
I found a sirloin tip roast recently for 1.49 per pound on special!!
Just an idea.
Oh, BTW, are you going to do that slow-cooker pork recipe that you posted? I think it was adobado or something. I am curious to hear how it tastes!
Take care, dear,
Ciao'

[Jewel]

Originally posted by browneye:
Oh, BTW, are you going to do that slow-cooker pork recipe that you posted? I think it was adobado or something. I am curious to hear how it tastes!
Take care, dear,
Ciao'

Thanks Browneye! (and Shoyski and Searcher!) I think I will use a sirloin roast sliced thin. I plan on making that sometime next week, and I'll make it on top of the stove instead of the crockpot. I'm off for two weeks, and after three or four days I should be able to stand up straight! http://www.cookinglight.com/bbs/wink.gif

As for the Carne Adovada I plan on making that next week also if my spices arrive from the Spice House! My family is gonna OD on pork and beef, but that's what they like! I was originally going to make it on Sunday because my visiting parents like Mexican, but at my husband's urging I decided to do the Lorilei's Chipotle Chicken Enchiladas instead! They've never eaten Chipotles and I think I want to knock their California socks off. Some of the best Mexican food I've ever tasted comes from my hometown area of central California (Visalia) and I've got quite an image to live up to since they're used to the best! That is probably one of the best enchilada recipes I've ever tried, and I want to make that first. If anyone is still in the mood for Mexican later on next week, I'm making the Adovada! I'll let you know how it turns out! The Braciola too! Well, and the Coffee Roast! It's gonna be a Cholesterol Week... http://www.cookinglight.com/bbs/biggrin.gif

[Searcher]

Jewel,

You can, of course, use whatever meat you like best, but my British son-in-law taught me to make Beef Olives, a sort of braciole. Here in CT, we can buy what's sold as sandwich steaks, really thin slices of round steak. This is what we've used, flattened them with the flat side of a mallet and then we cooked them in the oven for 3 1/3 hours. They nearly fell apart and you could cut them with a fork. If you decide on flank steak, then cut it into managable pieces and stick in the freezer for a while until they're partially frozen, then slice those smaller pieces into slices. Or better still, ask the butcher to do it for you. Even in a supermarket they'll do that if they're not horribly busy. Usually, you can finish your shopping and go back and get the meat.

Good luck on your surgery. We'll be thinking of you!