Category Archives: Beef

recipes and techniques for preparing and cooking beef

Braciola

 

Braciola

 

 

 

Braciola

Braciola is an Italian version of a beef roulade or “rolled beef dish.  Just about every nationality has a recipe of this kind, a true peasant dish taking tougher cuts of meats and slowly braising them until they are tender.  There are probably a great many version of braciola.

My version may not be traditional but it is good.  It started with an episode of “Everybody Loves Raymond” in which his wife makes a braciola dish that Frank loves and that makes Marie very jealous.  The secret to the recipe was she used currants in the filling.

That started me on a quest to produce a version of my own using currants, which have become rather hard to find where we live and so I have not made it recently.  I was talking to someone the other day and we were discussing the opening of a new small chain grocery store near my house and I  said I hoped they carried currants and told about my different recipes in which I used them including braciola.

I checked out the new store on their “grand opening”, sadly they don”t carry them either but it got the braciola bug going so I resorted to Amazon for the currants and made a batch of braciola.

Most of the amounts in this recipe are approximate, the amounts are more to the eye and taste.  You will also need a good non reactive large pot with a tight fitting lid.

There are also many different opinions as to which cut of meat to use, I prefer the bottom round but by all means if you want to use something else ( top round or flank steak) go right ahead.

 Ingredients for Braciola:
  1. 3½# piece of bottom round sliced into ¼” thick slices.
  2. 4-5 cloves of garlic
  3. ¼ cup pignoli (pine nuts) lightly toasted
  4. ½ cup flat leafed) Italian parsley
  5. 3-4 tsp salt and pepper
  6. ¼-½ loaf of italian bread (day old best) thinly sliced,crust removed
  7. 3-4 Tbs Olive oil
  8. 1 cup dried currants
  9. 2-3 thin slices of Pecorino Romano for each roulade
  10. 1-2 qts “Sunday gravy” or your favorite tomato sauce
  11. Chopped parsley for garnish
  12. 2-3 additional Tbs olive oil for browning meat
Directions for Braciola:

The easiest way to prepare the beef is to have a good rapport with your butcher.  Get him to cut a 3½-4 pound piece of bottom round into ¼ inch thick slices on the slicer. Depending on the weight you should get 14 or more slices of beef.

In a food processor place the garlic, pine nuts,parsley, and 1 tsp each salt and pepper.  Pulse until finely chopped.  Scoop out into a mixing bowl and reserve.

Place the bread slices into the processor next and pulse until you have coarse crumbs.  By eye scoop the crumbs into the mixing bowl with the garlic mixture until you have about two cups of filling.

Place any remaining crumbs in an air tight zip lock bag and freeze for another day.

Add the currants to the mixture and combine thoroughly, then add olive oil until the mixture is slightly moist and holds together loosely.

Depending on how large your work area is, layout the beef slices and  with a meat tenderizer or mallet pound the slices to about 1/8 inch in thickness, then lightly salt and pepper one side and turn over and lightly salt and pepper the other sides.

pound and lightly salt and pepper

 

 

 

 

 

 

The slices of bottom round will be slightly triangular in shape.  Place 2-3 Tbs of the filling  at the wide end of the triangle then with a peeler shave 2 or 3 pieces of the Pecorino Romano on top of the filling.

filling

 

 

 

 

 

 

Begin to roll up the beef folding the sides in to encapsulate the filling and continue to roll to the thin end and secure with one toothpick to hold the roll closed.

rolls

 

 

 

 

 

 

All this can be done in advance of cooking.  the entire cooking time will be about 3 hours 15 minutes.

When you are ready to cook set your oven on 300º-325º and using either a large sauté pan or the non reactive pot you are going to cook in, place a small amount of olive oil and in batches brown all sides of the braciola and once browned remove to a warm plate.

When all are browned, place the sauce into the pot and bring up to medium simmer. place all the braciola into the pot so that they are covered with sauce, place the lid on the pot and set in the oven for 2-3 hours until the meat is fork tender.

Serve with pasta or noodles or even potatoes your choice as to what your family will like.

braciola

 

 

 

 

 

 

Here are few items to help make this recipe:



The Official Taste Tester

 

 

 

 

 

 

Currants and garlic are not too S.A.P.P. friendly but the sauce and the noodles were palatable, so I only got half the meal so only half the paws more or less

 

 

 

 

 

 

Braciola

Braciola

Ingredients

  1. 3½# piece of bottom round sliced into ¼" thick slices.
  2. 4-5 cloves of garlic
  3. ¼ cup pignoli (pine nuts) lightly toasted
  4. ½ cup flat leafed) Italian parsley
  5. 3-4 tsp salt and pepper
  6. ¼-½ loaf of italian bread (day old best) thinly sliced,crust removed
  7. 3-4 Tbs Olive oil
  8. 1 cup dried currants
  9. 2-3 thin slices of Pecorino Romano for each roulade
  10. 1-2 qts "Sunday gravy" or your favorite tomato sauce
  11. Chopped parsley for garnish
  12. 2-3 additional Tbs olive oil for browning meat

Instructions

  1. The easiest way to prepare the beef is to have a good rapport with your butcher.  Get him to cut a 3½-4 pound piece of bottom round into ¼ inch thick slices on the slicer. Depending on the weight you should get 14 or more slices of beef.
  2. In a food processor place the garlic, pine nuts,parsley, and 1 tsp each salt and pepper.  Pulse until finely chopped.  Scoop out into a mixing bowl and reserve.
  3. Place the bread slices into the processor next and pulse until you have coarse crumbs.  By eye scoop the crumbs into the mixing bowl with the garlic mixture until you have about two cups of filling.
  4. Place any remaining crumbs in an air tight zip lock bag and freeze for another day.
  5. Add the currants to the mixture and combine thoroughly, then add olive oil until the mixture is slightly moist and holds together loosely.
  6. Depending on how large your work area is, layout the beef slices and  with a meat tenderizer or mallet pound the slices to about 1/8 inch in thickness, then lightly salt and pepper one side and turn over and lightly salt and pepper the other sides.
  7. The slices of bottom round will be slightly triangular in shape.  Place 2-3 Tbs of the filling  at the wide end of the triangle then with a peeler shave 2 or 3 pieces of the Pecorino Romano on top of the filling.
  8. Begin to roll up the beef folding the sides in to encapsulate the filling and continue to roll to the thin end and secure with one toothpick to hold the roll closed.
  9. All this can be done in advance of cooking.  the entire cooking time will be about 3 hours 15 minutes.
  10. When you are ready to cook set your oven on 300º-325º and using either a large sauté pan or the non reactive pot you are going to cook in, place a small amount of olive oil and in batches brown all sides of the braciola and once browned remove to a warm plate.
  11. When all are browned, place the sauce into the pot and bring up to medium simmer. place all the braciola into the pot so that they are coveredd with sauce, place the lid on the po and se in the oven for 2-3 hours unil the meat is fork tender.
  12. Serve with pasta or noodles or even potatoes your choice as to what your family will like.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/braciola/

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved

 

 

 

 

 

 

 

 

 

 

Hamburgers A La Francaise with Sauce Bordelaise

                                                                                                                                                                                                                    

 

Hamburgers a La Francaise

 

Whenever I’m looking for something new to try I always go through all my Julia Child’s books first.  I didn’t feel  like BBQing so I was looking for something different, this recipe certainly fit the bill.

This recipe comes from Julia Childs book The French Chef Cookbook.  It’s relatively easy and certainly will change your view of the lowly hamburger,(watch out Mickey D).

Julia paired it with a red Bordelaise sauce that is a great accompaniment for burgers and steaks, and don’t omit the marrow.  Our take was to add a bun bottom to help soak up the sauce!

Ingredients for Hamburger a la Francaise & Sauce Bordelaise
Hamburger a la francaise
  1. ¾ cup finely minced onions cooked in 2 Tbs butter
  2. 1½ lbs. ground beef (lean)
  3. 2 Tbs beef marrow or softened butter
  4. 1½ tsp salt
  5. ¼ tsp pepper
  6. ¼ tsp thyme
  7. 1 egg
  8. All purpose flour and 1 Tbs butter for cooking
Sauce Bordelaise
  1. 4 inch piece of beef marrow
  2. 2 Tbs minced shallot
  3. 1 tsp cornstarch blended with 
  4. 1 Tsp water
  5. ½ cup good beef stock or bouillon
  6. 2/3 cup good red wine
  7. salt & pepper to taste
  8. 2 Tbs minced parsley

Directions for Hamburger a la Francaise

In a food processor finely mince the onions, then cook until softened and allow to cool.

In a bowl place the ground beef, marrow or butter,salt & pepper, thyme and egg, and cooled onion and mix all until fully combined.

Form into 4-6 patties, refrigerate until ready to use.

 

Take the marrow out of about a 4″ long piece of bone, and cut into pieces. 

In a sauce pan bring the bouillon and wine to a boil then take off the heat add the marrow and set aside.

Lightly flour the patties and cook in a large sauté pan until done.  

Drain the excess grease from the pan, stir in the shallots.  Cook for a few minutes.

Drain the marrow out of the wine and reserve,then add the liquid to the pan and boil rapidly making sure to scrap up the fond or browned bits on the pan.

Reduce the liquid to about ½ a cup remove from the heat and add the cornstarch,  stir lightly and allow to simmer for about a minute the taste adjust the seasoning, then add the marrow and parsley and pour over the meat.

Although the original recipe calls for the burger to be served plain, I liked to add a bun bottom that makes a great way to sop up the extra sauce.

 

Here are a few items to help make this recipe:
http://amzn.to/2rQQtRw     Large Sauté pan
http://amzn.to/2rQMcO5     Silicone Whisks

The Official Taste Tester

 

 

 

 

 

 

 

It’s Beef, no need to add anything else, but the sauce was tasty, always a 5 paw effort for meat.

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved

 

 

 

 

Reuben Sandwich Casserole

Rueben Sandwich Casserole
Rueben Sandwich Casserole

 

 

 

 

 

Reuben Sandwich Casserole

The Reuben has been for so many years my all-time favorite sandwich.  This idea came from somewhere on line as my wife surfed through recipes, with a little tweaking here is my version.  

I have for years made the Reubens as a openfaced sandwich, easy to eat with a knife and fork and saving considerably on cleaning of many stained shirts with 1000 island dressing all over them.  This just breaks the open-faced sandwich up a little more but retains most of the great taste of the original sandwich.

Ingredients for Reuben Sandwich Casserole

  1. ¾-1 pound Corned Beef Diced
  2. 6 slices of sliced, thin Rye bread
  3. 3 Tbs softened butter
  4. 5-6 oz shredded Swiss Cheese
  5. 16oz Sauerkraut drained
  6. 1 cup or more Thousand Island Dressing
  7. 1 cup or more Thousand Island Dressing warmed
  8. vegetable spray

Directions for Reuben Sandwich Casserole

Start by lightly buttering one side of the six slices of rye bread. Stack and cut into ½” or smaller cubes.

Spray the sides and bottom of a 9X9″ glass baking dish with the vegetable spray.

Spread the rye bread over the bottom of the dish.  Sprinkle the cubed Corned Beef over the bread and optionally if you like the dish very moist spread a little of the 1000 Island over the corned beef.

Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.

Cover the dish lightly with foil so the foil does not stick to the cheese and place into a preheated 375° oven for about 15- 20 minutes.  Remove the foil and baked for another 10 minutes to allow the cheese to melt completely and lightly brown.

Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.

Makes 4 satisfying portions.

In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.

Reuben Sandwich Casserole
Reuben Sandwich Casserole

 

 

 

 

 

 

Here are a few items to help make this recipe:
https://www.amazon.com/Bakers-Advantage-Ceramic-Square-Baking/dp/B00GJ0RZSA/ref=as_li_ss_tl?ie=UTF8&qid=1484446256&sr=8-4&keywords=9×9+glass+baking+dish&&linkCode=ll1&tag=rantsravesa06-20&linkId=b3d1ed71835154d3d0c102e4d5f3be30
https://www.amazon.com/Zwilling-J-Henckels-8-Inch-Stainless/dp/B00004RFKP/ref=as_li_ss_tl?ie=UTF8&qid=1484446361&sr=8-1&keywords=henckel+four+star+bread+knife&linkCode=ll1&tag=rantsravesa06-20&linkId=a6451907211b54e3700e3dc48975961e

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

This is one of those recipes that I cannot possibly comprehend.  Not a big fan of Corned Beef, not a fan at all of sauerkraut, and you can keep the 1000 island dressing. About the only thing acceptable would be to make a cheese sandwich with whats left.  Not a very S.A.P.P. friendly dish, so – SO SORRY ! no paws !

 

 

 

 

Reuben Sandwich Casserole

Reuben Sandwich Casserole

Ingredients

  1. ¾-1 pound Corned Beef Diced
  2. 6 slices of thin sliced Rye bread
  3. 3 Tbs softened butter
  4. 5-6 oz shredded Swiss Cheese
  5. 16oz Sauerkraut drained
  6. 1 cup or more Thousand Island Dressing
  7. 1 cup or more Thousand Island Dressing warmed
  8. vegetable spray

Instructions

  1. Start by lightly buttering one side of the six slices of rye bread. Stack and cut into ½" or smaller cubes.
  2. Spray the sides and bottom of a 9X9" glass baking dish with the vegetable spray.
  3. Spread the rye bread over the bottom of the dish. Sprinkle the cubed Corned Beef over the bread and optionally if you like the dish very moist spread a little of the 1000 Island over the corned beef.
  4. Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.
  5. Cover the dish lightly with foil so the foil does not stick to the cheese and place into a preheated 375° oven for about 15- 20 minutes. Remove the foil and baked for another 10 minutes to allow the cheese to melt completely.
  6. Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.
  7. Makes 4 satisfying portions.
  8. In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/reuben-sandwich-casserole/

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved