Category Archives: beef cooking techniques

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.
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Pot Roast

Pot Roast
Pot Roast

 

 

 

 

 

 

Pot Roast

I’ve seen a lot of recipes on the internet for pot roast, most of them are a simple braising recipe.  My version comes from my great-grandmother, a 100 year old recipe that never fails to please.  Her rule was low, slow and dry.

The cut of meat is certainly up to you.  Any number of “chuck” cuts, brisket or bottom round will produce a pretty good pot roast.  We always used a bottom round- slightly tougher but if cooked properly it will be tender and delicious and it does hold up a little better making it easier to slice in the end.

You do need a good cast iron or enameled pot with a tight fitting lid .

For the gravy, a simple roux and the pan drippings will produce a wonderful sauce, if color is a concern you can always add a little “kitchen bouquet” to darken the gravy- don’t worry the gravy police won’t knock down your door if you do!

Ingredients for Pot Roast

  1. Bottom round 6-8#’s
  2. 2-3 Tbsps cooking oil
  3. 3-4 Tbsps flour
  4. salt and pepper
  5. 3-4 stalks of celery
  6. 1 medium onion quatered
  7. 2 carrots roughly chopped
  8. Salt & Pepper

For the Gravy

  1. 2-3 Tbsps butter melted
  2. 2-3 Tbsps flour
  3. 1-2 cups cooking liquid.

Directions for Pot Roast

Preheat oven to 325º.

Lightly salt and pepper all sides of the roast.  Sprinkle the flour over all sides and gently rub in to meat.

Heat the oil in the cast iron pot to medium to medium high and once up to heat sear the roast on all sides.  Once browned remove the roast to a plate pour off most of the excess oil.

Place the celery onion and carrot in the bottom of the pot to form a “vegetable rack” for the meat to sit on.

Place the roast on top of the vegetables place the lid on and put in the slow oven for about 3 hours.  Using a baster or ladle remove excess liquid every 30- 45 minutes and reserve the liquid for the gravy.

Once done, remove the roast to a plate strain out the pot getting all the remaining juices and discard the cooked vegetables.  Prepare the gravy in any way you are comfortable with by skimming the fat off the top and either by reducing or adding a roux.

Here are a few items to help make this recipe:

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven:    http://amzn.to/1UbKRHb
Baster: http://amzn.to/1UbKOLA

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Now this is more like it!  Beef fit for a Princess and the gravy and carrots were not to be ignored!  I would be happy with this every day!  5 paws!

IMG

 

 

 

Pot Roast

Pot Roast

Ingredients

  1. Ingredients for Pot Roast
  2. Bottom round 6-8#'s
  3. 2-3 Tbsps cooking oil
  4. 3-4 Tbsps flour
  5. salt and pepper
  6. 3-4 stalks of celery
  7. 1 medium onion quatered
  8. 2 carrots roughly chopped
  9. Salt & Pepper
  10. For the Gravy
  11. 2-3 Tbsps butter melted
  12. 2-3 Tbsps flour
  13. 1-2 cups cooking liquid.

Instructions

  1. Preheat oven to 325º.
  2. Lightly salt and peper all sides of the roast. sprinkle the flour over all sides and gently rub in to meat.
  3. Heat the oil in the cast iron pot to medium to medium high and once up to heat sear the roast on all sides. Once browned remove the roast to a plate pour off most of the excess oil.
  4. Place the celery onion and carrot in the bottom of the pot to form a "vegetable rack" for the meat to sit on.
  5. Place the roast on top of the vegetables place the lid on and put in the slow oven for about 3 hours. Using a baster or ladle remove excess liquid every30- 45 minutes and reserve the liquid for the gravy.
  6. Once done, remove the roast to a plate strain out the pot getting all the remaining juices and discard the cooked vegetables. Prepare the gravy in any way you are comfortable with by skiming the fat off thwe top and either by reducing or adding a roux.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
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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 2016 all rights reserved

 

Sauerbraten

 

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Sauerbraten

Some say sauerbraten is the national dish of Germany.  I’m not so sure about that but it is one of my favorites.  “Sauerbraten” meaning pickled beef is one of a great line of recipes from Germany.  This one can be cooked in either the oven or your Crock Pot.  Be forewarned it’s not a quick throw together meal, the meat needs to marinade for 24 – 48 hours and cook for 4 -7 hours, depending on the method you chose and the size of the roast.

I was l lucky to have a tri-tip steak in the freezer from our last top sirloin I cut up.  We were almost unpacked and ready to start a new life in our little cottage when we got a surprise house warming gift around midnight the other night.  A more than slightly inebriated driver ran across our front lawn taking out our fence and knocking our lovely shade tree over onto our neighbors driveway (one way to get to meet the neighbors).  So instead of a shopping trip to our new grocery store and the green grocers we had to spend the money on tree removal.

So although the cubbards are getting bare we still can manage a few interesting meals.

 

Marinade for Sauerbraten

This is one of those recipes that you can certainly experiment with.  If you like it more sour, you can leave it to marinade for a longer period of time.

This recipe calls for the marinade to be around 24 hours and is not refrigerated.  If you are going to leave it more than 48 hours it should go into the refrigerator after 24 hours.

  1. 1 qt water brought to a boil
  2. ½ – 1½ cups vinegar (depending on how sour you want to make it)
  3. 8 peppercorns
  4. 2 thick slices of lemon
  5. 4 whole cloves
  6. 2 bay leaves
  7. 6 juniper berries
  8. 1 onion thinly sliced
  9. 1 5-6 pound bottom round
  10. 1 clove garlic thinly sliced into slivers

Once the water is brought to a boil add all the rest of the ingredients and let the mixture steep for 10 – 15 minutes while it cools slightly.

While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat.  Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all.  If the meat is not completely submerged you will have to turn it one or twice a day. Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. Let sit on the counter for 24 hours.

Ingredients for Sauerbraten

  1. 1 piece bottom round marinaded
  2. 2 -3 Tbs flour
  3. 2 Tbs fat or vegetable oil
  4. 1 onion diced
  5. 2 cups strained marinade
  6. 3 Tbs stewed tomtoes
  7. 2 tsp paprika
  8. 2 Tbs brown sugar
  9. 6 – 12 ginger snaps
  10. 1 Tbs gravy master (optional)
  11. 2 Tbs butter and flour to form a roux (optional)
  12. Sour cream (optional)

Directions for Sauerbraten*

Preheat oven to 350°

Remove the meat from the marinade and pat dry with a cloth or paper towel.  Strain the liquid and reserve 2 cups.

Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat.

 Once browned remove to a plate and add the onion and cooked until softened.  Once softened add the marinade, the tomato, paprika,and brown sugar and the meat and cover and put into a 350° for 3½ – 4 hours until edges of meat fall off easily.

When the meat is cooked remove it to a warm plate and cover with foil.  Strain the cooking liquid into a sauce pot and add the gingersnaps and bring up to a light boil stirring until thickened.

If you feel the sauce is not thick enough use the roux.  If you feel the sauce is too light in color add the gravy master.  You can also add sour cream or creme fraiche for a different flavor.

Serve with Kartoffelkloesse or mashed potatoes, and red cabbage.

 

*This recipe can also be made in the slow cooker, follow all directions but allow at least 6 – 8 hours for the meat to cook.

 

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Here are a few items to help make this recipe:
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French Oven, Cherry
Dansk Kobenstyle White 6 QT Casserole
Zwilling J.A. Henckels Four Star II 2-Piece Carving Set

 

 

The Official                       Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Oktoberfest could become my favorite time of year, I’ll give it 5 paws.

IMG

 

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 2013 all rights reserved

 

 

Sauerbraten
Serves 6
A great Oktoberfest meal or a great meal any time
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Prep Time
24 hr
Cook Time
4 hr
Total Time
28 hr
Prep Time
24 hr
Cook Time
4 hr
Total Time
28 hr
Ingredients
  1. Ingredients for Marinade
  2. 1 qt water brought to a boil
  3. ½ - 1½ cups vinegar (depending on how sour you want to make it)
  4. 8 peppercorns
  5. 2 thick slices of lemon
  6. 4 whole cloves
  7. 2 bay leaves
  8. 6 juniper berries
  9. 1 onion thinly sliced
  10. 1 5-6 pound bottom round
  11. 1 clove garlic thinly sliced into slivers
  12. Ingredients for Sauerbraten
  13. 1 piece bottom round marinaded
  14. 2 -3 Tbs flour
  15. 2 Tbs fat or vegetable oil
  16. 1 onion diced
  17. 2 cups strained marinade
  18. 3 Tbs stewed tomtoes
  19. 2 tsp paprika
  20. 2 Tbs brown sugar
  21. 6 - 12 ginger snaps
  22. 1 Tbs gravy master (optional)
  23. 2 Tbs butter and flour to form a roux (optional)
  24. Sour cream (optional)
Instructions
  1. Instructions for Marinade
  2. Bring the quart of water to a boil add all the rest of the ingredients and let the mixture steep for 10 - 15 minutes while it cools slightly.
  3. While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat. Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all. If the meat is not completely submerged you will have to turn it one or twice a day. Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. Let sit on the counter for 24 hours.
  4. Directions for Sauerbraten
  5. Preheat oven to 350°
  6. Remove the meat from the marinade and pat dry with a cloth or paper towel. Strain the liquid and reserve 2 cups.
  7. Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat.
  8. Once browned remove to a plate and add the onion and cooked until softened. Once softened add the marinade, the tomato, paprika,and brown sugar and the meat and cover and put into a 350° for 3½ - 4 hours until edges of meat fall off easily.
  9. When the meat is cooked remove it to a warm plate and cover with foil. Strain the cooking liquid into a sauce pot and add the gingersnaps and bring up to a light boil stirring until thickened.
  10. If you feel the sauce is not thick enough use the roux. If you feel the sauce is too light in color add the gravy master. You can also add sour cream or creme fraiche for a different flavor.
Notes
  1. If you are going to marinade more than 48 hours refrigerate after 24 hours.
  2. Serve with Kartoffelkloesse or mashed potatoes and red cabbage
  3. This recipe can also be made in the slow cooker, but allow at least 6 - 8 hours for the cooking process on high.
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