BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BRACIOLE (bra tc ola) Italian Braised Beef Roulade

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[say,“brah-chee-OH-lah”] We stuff it with any fresh greens available in the winter months. Always with pine nuts or “grasins” and sometimes prosciutto. Pictured here it is served with Busiate, a tendril or ringlet of hand made pasta.

Ingredients:

  • 1 ½ pound petite clod fillet or chuck roast

  • 6 cloves garlic, minced
  • 1 large onion, minced
  • 2 Tablespoons pine nuts, toasted
  • 2 Tablespoons currants or raisins
  • 1 cup escarole or roasted fennel
  • ½ cup red wine
  • 1 Tablespoons oregano leaves
  • 2 teaspoons thyme
  • 16 ounces tomatoes or one recipe of tomato sauce

  • Alternative: Replace oregano and thyme with 2 tablespoons "Flavors of Tuscany"

Method:

Cut to flatten out beef roast and flatten out for stuffing as seen in class. Season with salt, coriander and pepper- reserve cold. Heat EVOO in large sauté pan and add garlic and onions; cook until aromatic; add nuts, currants and fennel or escarole. Cook to incorporate flavors and add wine and reduce by half; add herbs or alternatively, Flavors of Tuscany,  and remove from heat – cool completely.
Place filling over the laid out filet and roll up and tie with butchers twine; meanwhile bring sauce to a simmer. Heat large roasting pan with EVOO and sear meat on all sides. Pour in simmering sauce. Cover and braise all in oven at 350  for approximately 2 hours until tender.

 

 

Tomato Sauce



Ingredients:

  • 1 ea onion

    1 bulb garlic

    1 cup red wine

    4# organic canned tomatoes

    1/2 cup dried tomatoes, reconstituted with 1 cup boiling water

    Heat EVOO in sauce pot; add diced onion and minced garlic; cook till aromatic; add wine and reduce by half; add tomatoes and bring to a boil- reduce to a simmer and cook for approximately 90 minutes; finish with oregano and cook for 10 minutes longer; adjust seasonings with salt,  coriander, and pepper.




TO RECIPES

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