Beef Braciole and Marrow Butter

Discussion in 'Nose to Tail' started by snorkelinggirl, Apr 6, 2014.

  1. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi everyone,

    I had a couple of big round steaks that I needed to do something with, so I decided to make beef braciole.  The great thing about round steak is that they often come with a section of marrow bone attached, so I was also able to make some marrow butter to use later in the week.  Marrow butter is delicious on….well, just about anything.  Especially great on warm french bread or on grilled steak.

    First up is the marrow butter.  Here are the marrow bones cut away from the round steak. 

    Roast them in the oven for about 15 minutes at 450 deg F and here is what they look like.

    Scoop out the marrow and mix it with enough butter to bind, I usually go with an equal ratio of marrow to butter.

    I added a little minced parsley and then scooped this mixture out onto a piece of saran wrap. Some add a little minced shallot, but I didn't.

    Roll the saran wrap up into a little log and give the ends a good twist.  Then pop this into the refrigerator until you are ready to use it.  It will keep about a week in the refrigerator, or can be frozen.  I'll be using this for dinner later this week to top off a  nice grilled steak.  Yum!

    Braciole is a roulade usually made with round steak or flank steak that is cooked in a tomato sauce and served sliced with the sauce.  So I started off this morning by making the tomato sauce.

    I sauteed some diced onion, carrot, and fennel in a little olive oil.  After they were soft and translucent, I threw in some minced garlic.

    Deglaze with a little wine, then add crushed tomatoes and a couple of bay leaves.  Simmer this for an hour or so, then stir in a little minced parsley. Salt and pepper.

    Here is the filling for my braciole.  It is panko crumbs, minced parsley, minced garlic, grated provolone, grated pecorino, oregano, and ground black pepper.  Don't add salt, because the cheeses are quite salty already.  Add a little olive oil to help it hold together.  I loosely followed a recipe by Giada De Laurentiis.

    Pound the round steak to a uniform thickness and give it a good pound with a meat tenderizer.  

    Sprinkle the filling over the round steak.

    Then roll it up and tie with butchers twine.

    Brown the braciole on all sides in a little olive oil.  

    Remove the braciole from the pan, and deglaze with some wine.

    Then add the tomato sauce, and bring it up to a simmer.

    Add the braciole back in.  Then cover and braise at 325 deg F or so for a couple of hours until tender but not falling apart.

    After a couple of hours...

    Pull them out of the sauce and let them sit for a few minutes before slicing.

    Plated with a little of the tomato sauce, and served with creamy polenta and some spring greens.  They came out fork tender and delicious!

    A delicious Sunday dinner!  And the best part, is marrow butter over steak for dinner later this week!
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I just love your creativity. This is an incredible version of an old favourite. As for the marrow butter, I'm out looking for bones ASAP! Salute on a great post and a great dish.


  3. chestnutbloom

    chestnutbloom Smoking Fanatic

    Thanks for the great post and pics! Looks delicious!!!!   [​IMG]
  4. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thank you so much, Disco!  And thank you for the points!!

    Roasted bone marrow is delicious, but if you want completely over-the-top delicious, try smoked bone marrow!  If you get a hold of some marrow bones you can throw them in the smoker for a while, then finish them up in the oven.  I would have done that if I had had more marrow bones, but it was too much work for just a couple of small ones.  

    Have a great night!
    Hi chestnut,

    Thank you very much for the compliments and for stopping by!  Have a great night!
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Marrow butter........ I have some marrow bones in the freezer.... Thanks for the AWESOME idea..... Dave
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Man if I'd known that was for dinner I would've side tracked south to Corvallis on our way home from PDX!!!

    Great looking meal Clarissa! Points!!!'
  7. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Dave!

    Yay!  Glad you liked the idea.  Like I mentioned to Disco, smoked marrow butter is even better, and that is saying something.  [​IMG]

    Have a great night and week!
    Thank you for the compliments and the points, Case!!  Hope you had a successful time picking up cheese making supplies…..looking forward to seeing some cheese making posts from you soon!

    Have a great night and week!
  8. Looks like a fine meal Clarissa!  [​IMG]   I haven't made any type of braciole in a long time - I just may have to make some soon now. You're right about the smoked marrow butter being great - I love it with some garlic mashed taters!  Mmmmm!

    You guys definitely ate good!  [​IMG]
  9. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Garlic mashed potatoes and smoked marrow butter….sublime!  

    Braciole season is winding down, not a warm weather dish at all.  Hope you have time to make some….although judging by all of your posts, you've got more than enough cooking, smoking, and sausage projects going on already!!

    Thank you very much for the compliments and the points, Jeremy!   

    Have a great night and week!
  10. Clarissa you are amazing, should have your own Food Network show, and just create the most stunning stuff that resembles professional "food calendar-book photo worthy art!!!"

    You are incredible!!!

    What's apparent too, is your extraordinary patience as you take on such intricate edible projects and deliver each step with such great touches, and it is beautiful!

    This was a treat!!! (And I love marrow just scooped right out and spread on things as is; but seeing your butter and entire version, is just impressive)!!!!

    Well done! As always!!! Reading your posts is literally like turning on some highly trained chef's cooking show and watching a segment! Sensational stuff!!!!

    Cheers! - Leah
  11. moikel

    moikel Master of the Pit OTBS Member

    To me this is involtini but maybe thats just the word that our Italian migrants brought with them. Either way I love it. Bone marrow is a great thing I love what you did with it.

    Some nose to tail places here serve split bones ,roasted little sea salt ,some rosemary,cbp as a component of a larger beef plate.
  12. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Leah!

    And Happy Birthday today to you!  Yes, it was a long day in and out of the kitchen yesterday, but that's okay, it's fun to do that somedays.  Other days, it's pull a package of bratwurst out of the freezer!   A lot of times my husband and I just scoop out the marrow too, but there really wasn't enough for that so the butter helped extend it a little.

    I'm glad you stopped by, and thank you very much for the compliments.  Hope you have a GREAT birthday today!

    Hi Mick,

    Funny you should mention that.  My grandmother was from northern Italy, and my mom says that she also called this dish involtini.  She says they would stuff it with all kinds of different things, vegetables and the like.  I don't know if the names are regional or not, or what the distinction is between involtini and braciole.  In Naples I had this same dish in a restaurant and it was called braciole there.

    There is a great restaurant up in PDX that serves roasted bone marrow with warm soft pretzels.  Delicious stuff.  I made the compound butter with it because it stretched it out a little, not much marrow in those couple of small sections.

    Hope all is going well for you, and thanks for reading!

    Have a great week!
  13. dingo007

    dingo007 Smoking Fanatic

    Love your work...they look awesome..

    My grandmother handed down an old German recipe called a "Rouladen" which is the same concept but stuffed with german mustard, dill pickles and bacon.

    Thanks for sharing

  14. moikel

    moikel Master of the Pit OTBS Member

    All good here!
    Involtini applies to anything rolled & stuffed.I have seen it applied to eggplant swordfish just for starters .
    Swordfish done by Sicilians with pine nuts & raisins served in white wine sauce.
    I like the sardine version bit fiddlely but you roll up a bunch then put them on skewers.
    Standard mix of breadcrumbs ,onion,parsley,garlic,lemon zest,pancetta,pine nuts & raisins .
  15. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Dingo,

    Thank you very much!  I appreciate you stopping by.  

    Reinhard did a post on rouladen a little while back.  Here is a link to it if you are interested:

    Mustard, pickles, and bacon rolled up in beef sounds delicious.  I've still got a bunch of round steak in the freezer, so maybe I'll give that a try next time.

    Thanks again for checking out my post, and have a great evening!

    Hi Mick,

    I remember you doing a post on rolled up sardines…..they looked delicious but also like a lot of work!  Those Sicilians do love their pine nuts and raisins… I saw another variation of the braciole/involtini that used pine nuts and raisins too.  Must have been a Sicilian variation!

    Have a good evening!

  16. chef willie

    chef willie Master of the Pit OTBS Member

    Hey C.....very high praise indeed from the previous posters who also make some incredible looking dishes. You're posts are always interesting with loads of views so I'm sure inspire others to attempt....Willie
  17. rshermaniv

    rshermaniv Newbie

    Thanked looks delicious!!! Thanks for sharing!! And I'm going to need and try that!!!
  18. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Bill!

    Thanks for stopping by!  Hope the move is all complete and you are comfortably settled into your new digs!  Looking forward to seeing some posts of your fabulous stuff once you have time.  

    Thanks for the compliments and have a great day!
    Thank you!!  I appreciate you stopping by and your compliments! 

    Have a great day!

  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, this is getting me mad, why am I missing these things? Honest to God I got here by accident, I am thinking of a Faux Briciole dish and thought I would look at the search engine to see if anyone has had the idea before! I click and come here to a 3 day old post I knew nothing about! Is there a SMF operating manual? Obviously I am missing something!

    When I saw Clarissa's name I knew I was already out classed. When I realized it was only 3 days old I am upset!

    Clarissa Its a beautiful meal. I'd have to, like normal, just put that marrow on toast. I am sorry I am a glutton and its unbelievably good. I could not stay the weight.

    The dish looks awesome, especially as I have been online researching it (LOL.... First I had to remember the name AND spell it).

    It's done very well, and the tie job........ very professional, of course I noticed. It look delicious. I guess great minds think alike, yours is just a much more professional prepared meal.

    Excellent !!

    I'll be back in awhile to read all your well deserved adulations. Have you thought of a change of professions?
  20. chestnutbloom

    chestnutbloom Smoking Fanatic

    Simply amazing. Thank you so much for the mouthwatering post....   [​IMG]

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