Brachiole: beef roll stuffed

This Italian roll of brachiole is made from flank steak (cut from the abdominal part of the carcass), which is cut in half horizontally, opens with a book, or butterfly, and beats off to get large meat layer. The filling of the roll will consist of smoked mozzarella, blanched asparagus and breadcrumbs with Italian spices, raisins and garlic that will give brachiola unique Mediterranean taste. Thread first roll fried on all sides, and then baked on the grill and regularly greased with spiced olive oil. Braciola served with cherry tomato sauce that perfectly complement rich beef flavor of the roll and its filling. Share with friends: Time: 2 hours. Complexity: easy Servings: 6-8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Brachiole

• 1 flank steak weighing 1 kg.
• 1 bunch of asparagus, trimmed
• 1 tbsp. Italian breadcrumbs
• 1/4 Art. chopped pickled Calabrian chili peppers
• 3 tbsp. l roasted pine nuts
• 3 tbsp. l light raisins
• 3 tbsp. l olive oil
• 2 cloves, minced garlic
• 12 slices of smoked mozzarella

Spiced Brachiola Oil

• 1/4 Art. olive oil
• 1 tsp coarse salt
• 1 tsp ground black pepper
• 4 cloves of garlic, crushed
• 2 sprigs of fresh oregano

Bracciola Sauce

• 1 tbsp. l olive oil
• 4 tbsp. cherry tomatoes
• 1/4 Art. fresh basil chopped
• 2 tbsp. l red wine vinegar
• Special equipment: meat hammer, kitchen thread and gas grill

Recipes with similar ingredients: beef, asparagus, breading crackers, Calabrian pepper (pasta), pine nuts, raisins, garlic, smoked mozzarella, oregano, cherry tomatoes, basil, wine vinegar

Recipe preparation:

1. Brachiole:

   Put the flank steak for 20 minutes in the freezer so that it became dense and easy to cut.

2. Pour water into a saucepan and bring to a boil. Prepare next to a bowl of ice water. Blanch the asparagus in boiling water, then transfer it to ice water to stop the process cooking. Drain and dry the asparagus.
3. In a bowl, mix breadcrumbs, chili peppers, cedar nuts, raisins, olive oil and garlic. Salt and pepper.
4. Cut the steak sideways horizontally and unfold the butterfly (grooves and fibers should go horizontally), opening the top piece like a book until the steak becomes one flat piece. Gently beat with a meat hammer to make the whole piece one thickness. Salt and pepper on both sides.
5. Put a layer of cheese on top of the steak, stepping back from the edges about 2 cm. Then put the mixture out of breadcrumbs and distribute it, departing from the edges about 2 cm., evenly slapping the filling. Then lay out the blanched horizontally in the same way. asparagus.
6. Starting on the shorter side of the steak (grooves and fibers meat should go horizontally), roll the steak in a dense smooth roll. Tie it tight with kitchen thread in several places on 2.5 cm apart, then tie around the sides so that the roll does not revealed.
7. Preheat one side of the gas grill to maximum, leaving second half for indirect heat.

8. Spiced Brachiola Oil:

   Combine olive oil, salt, black pepper in a small bowl, garlic and oregano.

9. Sprinkle brachiola outside with salt and black pepper. Spice oil and fry on four sides until golden brown, about 2 minutes on each side. Reduce the heat to moderate and move the brachiola to the cooler side of the grill. Cover cover and cook, greasing every 5 minutes with spiced oil, until the internal temperature of the roll will not reach 49 ° C, 40-45 minutes. Cover with foil and let the meat rest for 15 minutes.

10. Bracciola sauce:

    The sauce can be cooked directly on the grill, until the roll comes under foil. Heat a large cast-iron frying pan in a moderately strong the fire. Add olive oil and tomatoes. Shuffle and don’t touch more tomatoes until they start to become charred bubbles, 3-4 minutes. Stir and fry for another 3 minutes. Shift in a bowl, mix with basil and vinegar, salt and pepper. Stir the tomatoes until they break into pieces.

11. Remove the thread from the brachiole and cut the roll into thick medallions 2.5 cm. Serve with sauce.