Warning: So filling you won’t be able to breathe

Image

As promised, today I’m going to provide you a breakdown of Braciole along with a few pictures. [I’ve been using my phone to take pictures of my food on facebook, and it never does justice, so I’ll definitely try harder for better quality pictures! Or someone can give me a DSLR and I’ll be the happiest girl in the world … for a week. Hey, I want a lot of things!]

I was watching Food network as usual and “Secrets of a Restaurant Chef” was on. Usually, I don’t watch Anne Burrell becaue I feel it’s too fancy or I can’t eat it because it has pork in it. But this time, she made something delectible, I thought about how I really wanted to make it. I think I watched this episode 3 weeks ago? I’ve been thinking about it since! Not only that, I’ve never tackled steak before so it was going to be a first. Before I begin, know that I was fasting and the aroma of the filling and the sauce took me over and I honestly thought I was breaking my fast just by smelling it. And know that it takes 2 ½ hours but that’s beside the point. It smelled and tasted so good, I wouldn’t care if it took 5!

Ps. There will be a lot of changes within this week, so excuse the site construction and welcome my friend, Nazia Khan to the blog! We’ll both be working together and putting up recipes we’ve tried.

Pps. I’ve substituted a lot from the original recipe to halalify it and make it easier for you and me.

 Braciole

Serves 4

Thinly sliced steak, about ½ in.

[For 4 servings ask for 8 slices]

Stuffing:

Extra virgin olive oil

1 large onion, diced

1 tsp red pepper flakes

Salt

½ cup turkey bacon, diced (Midamar – Zabiha Halal)

2 cloves garlic, finely diced (or use garlic paste, makes life easier)

1 cup of French bread cut into 1in chunks

1 cup of Italian seasoned croutons, crumbled

1 cup of milk or half & half

½ lb of sliced mushrooms (presliced and whole are the same price! Save time!)

½ cup pine nuts

1 cup shredded Parmesan, Romano & Asiago cheeses (Long Live Kraft!)

Coat a large skillet with olive oil.  Add diced bacon until cripsy for about 5 minutes. Then add onions & crushed red pepper and saute for 5-7 minutes.  Season salt to taste and cook onions until they are soft for another 7 minutes. While waiting, in a large bowl, combine the bread, croutons, and milk together. Mix together with hands to really moisten the bread. Set to the side. Once the onions are softened add garlic and saute for 2 minutes. Then add mushrooms and saute for another 4-5 minutes. Once it has reduced, pour the mixture into the bread mixture and toss. Add pine nuts and cheese. Mix it all together.

Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. Put about 1/4 cup of filling on the end of each of the pounded beef slices and roll up. Secure with toothpicks and season with salt. Coat the same pan with olive oil and on medium heat; brown the meat until it’s dark brown on every side. Once it’s all done, set them to the side.

Sauce:

Extra virgin olive oil

1 large onion, diced

1 tsp red pepper flakes

Salt

2 cloves of garlic, diced or garlic paste

1 can 6oz. tomato paste

1 cans 14 oz. crushed tomatoes

2 tsp chili powder

1 tsp nutmeg

2 tbsp of Italian seasoning or 1 tbsp dry oregano & 1 tbsp dry basil

1 ½ cup beef broth (make ahead of time with knorr beef cubes and 1 qrt water)

Parmesan, Romano & Asiago cheeses for garnish

Parsley flakes or fresh Parsley for garnish

With the same pan, place more olive oil and repeat the beginning process of the stuffing with the onions, salt, pepper flakes, and garlic. Once they are all sauteed and the onions are aromatic, mix in the tomato paste, crushed tomatoes and stir. Add beef broth and stir. Cook for 6-8 minutes and then add remaining spices and stir. Take the beef rolls and let it snuggle in the saucepan.

Image

Once all the rolls are in the pan, reduce heat to simmer and cover for 2 – 2 ½ hours for tender and flavorful meat. Garnish with cheese and parsley and viola!

Image

It seems really long and tedious but it’s not! And it tastes delicious! Everyone loved it. Serve it with mashed potatoes and garlic bread or keep it simple with salad! :]

– Aisha

Advertisements