Tuesday, June 30, 2009

Braciole with Broccoli Rabe (Beef Flank Steak Rolls with Broccoli Rabe)

I'm getting my inner grandma on today just for you. xoHey…what’s all this frettin’ about? You watching the news again? Those scavengers of terror. Disease. Sadness. Crime. Terrible things happening to beautiful people. I know, I know, it gives me agita too. Things should be a little nicer for everyone out there in that big world. That's when I go into my kitchen and make the world a little smaller for a couple of hours (and it doesn’t get any smaller than this little kitchen, I'm telling you.)

So listen, fuggeddaboudit. OK? Good. Come on now, sit down at the table. You can keep your shoes on, it’s an old rug. Lemme chop this onion, I’m listenin’. I'm just gonna make a few braciole. Here, have a glass of this nice red. There are some nuts on the table. Now tell me what happened. You hungry? You’re not hungry. What do you mean, you’re not hungry? Okay, so you’ll eat it without bread. Lemme kiss your cheek.BRACIOLE WITH BROCCOLI RABE
(Beef Flank Steak Rolls with Broccoli Rabe)

Recipe by Mario Batali
Serves 4 main course servings

Ingredients
3 cups Basic Tomato Sauce, recipe follows
1 cup green Italian olives
2 tablespoons plus 1 tablespoon fresh chopped oregano leaves
1/2 cup grated Pecorino cheese
4 bunches Italian parsley, finely chopped to yield 1 cup
1/4 teaspoon freshly grated nutmeg
1 pound beef flank steak, sliced into 8 thin scallops
Salt and pepper
1 bunch broccoli rabe, blanched in boiling water and refreshed
Flour for dusting
1/4 cup extra-virgin olive oil
1/2 cup dry red wine

Directions
In a medium saucepan, combine the tomato sauce, green olives and 2 tablespoons oregano and bring to a boil. Reduce to a simmer and continue cooking while assembling the rest of the dish.

In a mixing bowl, combine the Pecorino, chopped parsley and nutmeg and mix until well blended. Lay 8 pieces of steak out on board. Season with salt and pepper. Divide the Pecorino mixture evenly over the beef, spreading it to form a thin layer on top of each piece of steak. Roughly chop the broccoli rabe and divide it among the pieces of beef. Roll up each piece like a jelly roll and tie securely with a piece of butcher's twine. [FLAPPER NOTE: You can also secure with 2 or 3 toothpicks in each roll in lieu of the twine.] Dredge each roll in the flour.

In a 12- to 14-inch skillet, heat 1/4 cup oil until smoking. Place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon. Remove first 4 pieces and repeat with remaining four. Remove second group and pour off the cooking oil to discard.

Put the skillet back on the heat and add the red wine, scraping the bottom of the skillet with a wooden spoon to loosen browned bits. Add the simmering tomato sauce and bring to a boil. Add all 8 beef rolls and simmer, uncovered, for 10 to 15 minutes, until all of the meat is cooked through.
[FLAPPER NOTE: At this point, you can also put everything into a crock pot and cook on low for 6-8 hours and fuggedabouddit.]
Remove the meat to heated platter, pour the sauce over the meat and garnish with the remaining oregano.

Basic Tomato Sauce
Recipe by Mario Batali

1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4- inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 28 ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Salt to taste

In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer. Yield: 4 cups

2 comments:

Jessica Martiele said...

Ironic...they look SOOOO yummy...until you cut them open. Hm. Still worth a shot. Do you find they wind up fork-tender thanks to the crockpot, or will I be getting the "I can't chew this" whine?

flappergirl said...

flank steak + crock pot = "like buttah!" ;)

 
Blog Design by Delicious Design Studio