Beef Braciole

[912smoker]

What a great meal and write up Rich!

Keith

 

[chopsaw]

What a great meal and write up

Keith , I appreciate that . Thanks bud .

 

[Jim_C]

Wow! Nice looking meal. I love a good slow braise. Comfort food at it's best.

 

[Brokenhandle]

I don't care what you call it... gravy or sauce... think I'd call it more please? Great job Rich, looks great!

Ryan

 

[JLinza]

Wow, that looks amazing. Thanks for sharing

 

[ifitsdeadsmokeit]

Great meal. That is some true dedication to dinner.

 

[chopsaw]

Wow! Nice looking meal. I love a good slow braise. Comfort food at it's best.

Thanks for the comment . Yup , be perfect on a cold day .

Great job Rich, looks great!

Thanks Ryan .

I don't care what you call it... gravy or sauce...

That was a cross between " if you didn't grow up calling it gravy , why now ? "
And ,
" Now I see why they call it gravy "

Wow, that looks amazing. Thanks for sharing

Thank you sir .

Great meal. That is some true dedication to dinner.

Fat man gotta eat . Lol .
You should see what I did today .
Thanks for lookin bud .

 

[coltranem]

That looks amazing. My Italian side of the family must be broken because we called it sauce.

 

[chopsaw]

That looks amazing.

Thanks .

My Italian side of the family must be broken because we called it sauce.

When I was growing up , We called it canned .

 

[civilsmoker]

Now that is what I call comfort food!!! Nice post!

 

[chopsaw]

Now that is what I call comfort food!!! Nice post!

Thanks bud . I worked up an appetite using up all that wasted wood . Lol .
There will be variations of it as the weather gets cold for sure .

 

[civilsmoker]

Thanks bud . I worked up an appetite using up all that wasted wood . Lol .
There will be variations of it as the weather gets cold for sure .

Yea that looked like effort but I'm sure it satisfied the effort and desire!

 

[Newglide]

Man that looks fantastic, Like already said, great writeup. Had to bookmark this one. A lot of work but definatly looks like it's worth it

 

[MJB05615]

Another fantastic meal Rich! My Wife's Family is pure Italian, and they have always called it Gravy.
1 time I asked what they call Brown Gravy, no answer. Excellent write up and a lot of work that paid off. Congrats on the Carousel ride.

 

[forktender]

Did this last Sunday , as the second meal from the sirloin I used to make the sandwich .
Recipe I used for the filling :
3 TBL olive oil
5 cloves garlic
2 tsp lemon zest
1/3 cup chopped basil ( I used pesto on the slices )
1/3 cup parsley
1/3 cup pecorino
1/3 cup bread crumbs
3 oz. fontina cheese ( I used Provolone slices )
Sliced Prosciutto

I use a chef's knife to process the garlic cloves .
Smash the clove with the side of the knife , and the peel comes right off .
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Makes fast work of it . Only 5 more to go .
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Grate the zest ,
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Don't need to see much more of that . Here's the filling put together
minus the chopped basil .
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Steaks were already pounded out and seasoned up a few days before .
Warming up on the counter .
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Steaks warming , I clean up from making the filling .
Then get everything staged for rolling .
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I used a jarred pesto in place of the chopped basil in the filling .
It actually worked better as it added more flavor .
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Then the filling .
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Cheese ,
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Then a slice of Prosciutto
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Rolled up , seam on the bottom .
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Made a holder for my twine some time ago . Works out great .
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I make the string about 4 X's the length of what I'm tieing .
Tie the first section off . Then make a loop and cinch it on the other end .
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Roll over and tie the 2 tag ends underneath , or just cut multiple strings .
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My 4 qt Dutch was to small , so I used my Son's ceramic .
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Did it in 2 batches .
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Never had luck with the coated cast iron . Doesn't sear good in my opinion .
Flavor is in the pot though .
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For the sauce :
Chopped onion
1/4 tsp red pepper flakes . ( I used a chili paste )
5 cloves garlic
Tomato paste , browned up
1 cup dry red wine
28 oz. crushed tomatoes
2 cups beef broth . ( I used Orrington farms powdered beef base )


Add the tomato paste and the onions . Hoping to get the junk off the bottom
without adding liquid , but had to add some beef broth .
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I've been buying the large can of legit whole peeled San Marzano tomatoes .
Spinning then up and vac sealing in 1 qt. Mason jars , then storing in the fridge .
Great flavor profile .
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Beef goes back in ,
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Add the liquids , and some dried Basil .
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Lid it up and into a 325 degree oven for 2 1/2 to 3 hours .
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The original recipe uses flank steak . So it needs longer cooking time .
I adjusted for sirloin , and took a look at 2 hours , because that's when I smelled it cooking .
Doesn't look so good , but smells great .
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Pull the rolls ,
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Skim the grease and onto the stove top to simmer ,
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Get the pasta ready . I had dough mixed up , but last thing I needed at that point was another job , and another mess .
So We tend to have some higher end store bought pasta in the pantry .
Look for the stuff cut with a bronze die . Leaves a rough texture on the pasta , that really holds the sauce .
View attachment 723051
End result after simmering and thickening up .

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OK ,, Sauce , or gravy ?
IF , you have Italian running through your veins and went to Nonni's house for Sunday supper and grew up calling it gravy ,
by all means , Celebrate your heritage .

IF , you watched all 6 seasons of the Soprano's and the spaghetti sauce of your youth is all of sudden " Red gravy " ,,,
No ,,, don't .

So to me , I'll call it sauce . However , what's in that pot is closer to a gravy than a sauce .
Certainly needs a designation of it's own .

This was a fantastic meal . A lot of work , but worth it .
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Added a salad and some Italian bread .
Pasta had great chew to it , and all the flavors were spot on .
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This will happen again for sure .
Wife's family on her Dad's side are full Italian . Had some of the best food of my life at her Aunt's house .
They called it " The Sauce " , not gravy , but " The " means something here . Shows something special , and it's " theirs " past down through that family . She cooked all the meats in stages in the sauce . Sausage , meatballs and spiedini . So good .
Thanks for lookin' .

That is one of my all time favorite meals, yours looks absolutely kill'er!!!

 

[forktender]

Another fantastic meal Rich! My Wife's Family is pure Italian, and they have always called it Gravy.
1 time I asked what they call Brown Gravy, no answer. Excellent write up and a lot of work that paid off. Congrats on the Carousel ride.

I know a few dego's that call it gravy as well.
Personally, I call it sauce, but most everyone in my family call it gravy, if it has beef, pork, chicken and sausage in it, I still call it sauce.

 

[chopsaw]

Another fantastic meal Rich!

Thanks Mike .

they have always called it Gravy.

Funny how that is . Italy is so regional that might have something to do with it .
Thanks for lookin ' .

That is one of my all time favorite meals, yours looks absolutely kill'er!!!

Thanks for the comment Dan . I've had some great Italian meals in and around town . Also at the wife's Aunt's house . I have to say this one was right there with them . Now to just see if I can do it again . Lol .

 

[forktender]

Thanks Mike .

Funny how that is . Italy is so regional that might have something to do with it .
Thanks for lookin ' .


Thanks for the comment Dan . I've had some great Italian meals in and around town . Also at the wife's Aunt's house . I have to say this one was right there with them . Now to just see if I can do it again . Lol .

I hate when I make something that turns out amazing, then the next time I make it doesn't live up to the first time I made it. I rarely cook by recipe, so it happens to me more often than I care to admit.

 

[Fueling Around]

Missed this in the original round
Great looking meal
Not Italian so we call it sauce