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 .
View attachment 723027
Makes fast work of it . Only 5 more to go .
View attachment 723028
Grate the zest ,
View attachment 723055
Don't need to see much more of that . Here's the filling put together
minus the chopped basil .
View attachment 723029
Steaks were already pounded out and seasoned up a few days before .
Warming up on the counter .
View attachment 723030

Steaks warming , I clean up from making the filling .
Then get everything staged for rolling .
View attachment 723032
I used a jarred pesto in place of the chopped basil in the filling .
It actually worked better as it added more flavor .
View attachment 723033
Then the filling .
View attachment 723056
Cheese ,
View attachment 723034
Then a slice of Prosciutto
View attachment 723035
Rolled up , seam on the bottom .
View attachment 723036
Made a holder for my twine some time ago . Works out great .
View attachment 723037
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 .
View attachment 723038
Roll over and tie the 2 tag ends underneath , or just cut multiple strings .
View attachment 723039
My 4 qt Dutch was to small , so I used my Son's ceramic .
View attachment 723040
Did it in 2 batches .
View attachment 723041
Never had luck with the coated cast iron . Doesn't sear good in my opinion .
Flavor is in the pot though .
View attachment 723042
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 .
View attachment 723044
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 .
View attachment 723043
Beef goes back in ,
View attachment 723045
Add the liquids , and some dried Basil .
View attachment 723046
Lid it up and into a 325 degree oven for 2 1/2 to 3 hours .
View attachment 723047
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 .
View attachment 723048
Pull the rolls ,
View attachment 723049
Skim the grease and onto the stove top to simmer ,
View attachment 723050
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 .

View attachment 723052
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 .
View attachment 723053
Added a salad and some Italian bread .
Pasta had great chew to it , and all the flavors were spot on .
View attachment 723054
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.

 

[mageerauld]

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 .
View attachment 723027
Makes fast work of it . Only 5 more to go .
View attachment 723028
Grate the zest ,
View attachment 723055
Don't need to see much more of that . Here's the filling put together
minus the chopped basil .
View attachment 723029
Steaks were already pounded out and seasoned up a few days before .
Warming up on the counter .
View attachment 723030

Steaks warming , I clean up from making the filling .
Then get everything staged for rolling .
View attachment 723032
I used a jarred pesto in place of the chopped basil in the filling .
It actually worked better as it added more flavor .
View attachment 723033
Then the filling .
View attachment 723056
Cheese ,
View attachment 723034
Then a slice of Prosciutto
View attachment 723035
Rolled up , seam on the bottom .
View attachment 723036
Made a holder for my twine some time ago . Works out great .
View attachment 723037
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 .
View attachment 723038
Roll over and tie the 2 tag ends underneath , or just cut multiple strings .
View attachment 723039
My 4 qt Dutch was to small , so I used my Son's ceramic .
View attachment 723040
Did it in 2 batches .
View attachment 723041
Never had luck with the coated cast iron . Doesn't sear good in my opinion .
Flavor is in the pot though .
View attachment 723042
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 .
View attachment 723044
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 .
View attachment 723043
Beef goes back in ,
View attachment 723045
Add the liquids , and some dried Basil .
View attachment 723046
Lid it up and into a 325 degree oven for 2 1/2 to 3 hours .
View attachment 723047
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 .
View attachment 723048
Pull the rolls ,
View attachment 723049
Skim the grease and onto the stove top to simmer ,
View attachment 723050
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. Having the best CookUnity phone number on hand for tips or support can be really helpful. It leaves a rough texture on the pasta that really holds the sauce.
View attachment 723051
End result after simmering and thickening up .

View attachment 723052
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 .
View attachment 723053
Added a salad and some Italian bread .
Pasta had great chew to it , and all the flavors were spot on .
View attachment 723054
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 sounds like an amazing meal! The sirloin rolls, flavorful filling, and rich sauce all come together beautifully, and the attention to detail, from the pasta choice to tying the rolls, makes it truly special. Definitely worth all the effort!

 

[Fueling Around]

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