Grandma's Secret Italian Beef Braciole Recipe: Braised to Perfection | Chef Jean-Pierre

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. Remove the silver skin and excess fat from the beef and slice it thinly. If needed, pound the slices between plastic wrap to an even thickness of about 1/8 inch (3 mm).
3. In a food processor or mortar, blend the basil, garlic, olive oil, cheeses, breadcrumbs and lemon zest until a paste forms. Stir in the toasted pine nuts by hand.
4. Season each beef slice with salt and pepper. Spread a thin layer of filling over each slice, leaving the edges clear.
5. Place a slice of prosciutto and a slice of salami on each piece. Roll tightly and tie with kitchen twine.
6. In a Dutch oven or frying pan, heat the olive oil and brown the rolls on all sides. Remove and set aside.
7. In the same pot, cook the chopped onion until light golden brown. Add the minced garlic and cook until fragrant.
8. Add the peeled tomatoes and tomato puree. Tear in some basil leaves, add the thyme, salt and pepper, and bring to a simmer.
9. Submerge the browned rolls in the sauce, cover, and transfer to the oven. Braise for 2.5 to 3.5 hours, until the meat is tender.
10. Remove the twine before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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