Saturday, November 24, 2007

Brijole


Had a week off and been doing some cooking.
Here's my take on an Italian/American classic dish.
Famously featured in that great episode of Everybody loves Raymond where Deborah and Marie compete over who's was the best. Its also cropped up in a couple of Soprano's episodes (I'm now mid-way through Season 4 by the way)
The correct name for the dish is Braciole howver its been Americanised into Brijole over time. Go on, do it and get fat as a rat.

ps...
Purists would say do it all on the hob, however this douchebag chef is happy to stick it in the oven.

Beef Braciole/Brijole

Serve with your favourite pasta or gnocci with a rocket and parmesan salad.

1 lb beef / 8 steaks approximately 1/4 inch thick
8 slices of prosciutto
1 packet pine nuts
Big pile of grated pecorino romano or parmesan cheese
8 garlic cloves, chopped
Bunch of fresh flat parsley, chopped
Olive oil
3/4 cans imported Italian tomatoes
1/4 cup tomato puree
2 bay leaves
Bunch of fresh basil leaves, torn into small pieces
1 large onion, chopped fine
2 carrots, peeled and chopped fine
2 celery sticks, chopped chopped fine
Red wine
flour spread on a plate for dredging
salt & pepper to taste
Serves 4.

1.Pound steaks with a meat pounder until 1/4 inch thick. Season with salt & pepper. Lay a slice of prosciutto on each one and sprinkle evenly with with the crushed pine nuts, cheese, garlic and parsley. Roll up the slices and tie with kitchen string or fix with a cocktail stick..

2.Heat a good glug of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides then remove and place in a baking dish.

3.Add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add a couple of glasses of red wine and cook until most of liquid evaporates, about 2 minutes. Pass the tomatoes, with their juices through a seive into the pan. Half fill one of the tomato cans with water and add to pan. Add tomato puree, turn heat to low and cook at a simmer for about 10mins.
Add the sauce to the baking dish with the braciole, mix in the basil, place in a low ish oven (about 120-150) and bake for 2 hours (or until the beef is tender and crumbly).
Top with mozzerella with 20 mins to go if you like,
Serve with the pasta or gnocci and salad.

2 comments:

Chris Hambly said...

Yum...

OK we need to go eating sometime.

Eaon Pritchard said...

chris,
you will always be welcome at Chez P in the wilds of Hampshire if you are feeling hungry.