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Braciole: Italian braised beef

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Whipped, The Blog

(Read caption) Braciole (Italian braised beef) is slow-cooked in a tomato sauce rich with vegetables and simple seasonings.

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Photography does not do this meal justice. I can’t possibly capture the amazing flavors that resulted after hours of diligent attention and slow cooking. If only I could make a poof of aroma emanate from your monitor right now – fresh minced garlic mingled with beef browned in olive oil, red wine, and slow-cooked tomato sauce.

This is the perfect meal to make on a cold winter day. All afternoon, your senses will be tantalized and teased with aromas, sounds and colors wafting from your kitchen. Things often taste better when someone else cooks them. After a few unwelcome (and overly controlling) interventions early in the process, I vacated my usual domain and let the man of the house have his way with our kitchen. Boy, was I rewarded.

Mr. Whipped chooses recipes I would likely not master as they require more time, precision or research than my patience will allow. His Liege Sugar Waffles continue to be one of the most popular posts on this blog. Though he stems from Dutch and Greek roots, he certainly has a knack for Italian. This Braciole was the best I have ever had.

Braciole – Italian Braised Beef

For the Sauce:
3 tablespoons olive oil
1/2 cup yellow onion, finely chopped
4 large cloves garlic, minced
1/4 cup finely grated carrot
1/4 cup celery minced
2 28-ounce cans crushed tomatoes
2 tablespoons basil
1 bay leaf
1 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon salt
2 cups water
1 6-ounce can tomato paste
1/4 cup pecorino cheese, finely grated

For the Beef:
2 pounds flank steak
1/2 cup pecorino cheese, shredded
1/2 cup parmesan cheese, shredded
2 tablespoons fresh parsley, chopped
4 large cloves garlic, minced
1/2 cup bread crumbs
Olive oil
Salt and pepper
1 cup red wine [editor's note: substitute 1 cup red cooking wine or 1 cup beef broth]


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