Angela's Italian Recipe for Beef Braciola

Beef Braciola
(Braciola di Manzo)


Ingredients: Twelve 6 by 4 inch slices boneless beef chuck, pounded to 1/16 inch thickness 1 medium yellow onion, finely chopped Two (28 oz) cans whole, peeled tomatoes in juice, crushed by hand 5 tbsp. chopped parsley 1/4 cup pine nuts 1/4 cup finely grated Parmigiano cheese 3 cloves garlic, finely chopped Kosher salt Freshly ground black pepper, to taste 1/4 cup extra virgin olive oil 1/2 cup red wine 1/2 tsp. red Chile flakes 1 bay leaf Directions:

To make the filling, mix together 4 tbsp parsley, pine nuts, Parmigiano cheese, and garlic in a bowl. Set aside. Place a slice of beef on a work surface perpendicular to you. Season with salt and pepper, and place about 1 tbsp filling on the bottom half. Starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks, and repeat with remaining beef and filling. Heat olive oil in a 6 quart Dutch oven over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 5-6 minutes. Transfer to a plate and set aside. Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chile flakes, tomatoes, and bay leaf, and then return beef rolls to pot. Bring to a boil, and then reduce heat to medium-low. Cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2 hours. Remove meat rolls from sauce, remove toothpicks, and transfer to a serving platter. Continue cooking sauce until reduced and thickened, about 20 minutes. Pour sauce over meat rolls, and sprinkle with remaining parsley. Serves 6.

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