Braised Beef Roll Csaky Style Recipes

BRAISED BEEF ROLLS

Steps:

• Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown meat on both sides in oil; drain. , Combine 1-1/2 cups water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat. , Cover and bake at 325° for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.

BRAISED BEEF ROLLS (BRACIOLE DI MANZO)

Steps:

• To make the stuffing: Place the bread cubes and milk into a medium bowl and stir for full coverage. Let soak until bread is very soft (at least 20 minutes).
• Drain the bread, squeeze out the excess milk, and return bread to the bowl. Stir in the chopped egg, parsley, grated cheese, raisins and garlic. Lightly salt and pepper. Mix well and set aside.
• For the beef rolls: With the toothed side of a heavy meat mallet, pound each slice of beef round to a thickness of about 1/4" and about 5 to 6" wide, 6-7" long.
• Top each with a slice of the prosciutto and tap with fingertips to lightly adhere to the beef. Spread 2 to 3 tablespoons of the stuffing over the beef slice, leaving a 1" border around the edges.
• Place one stick of the provolone across the short end on top of the stuffing and fold the short end over the top of it. Fold the side borders in to overlap the edges of the stuffing, then roll the beef into as compact of a tube as possible. Secure the end of flap with one or two toothpicks. Repeat with remaining beef and stuffing. Lightly salt and pepper the rolls.
• Empty the tomatoes into a medium bowl and squeeze them with your hands until they are coarsely crushed, removing the core and ends if there are any.
• Heat the olive oil in a large, heavy casserole (I used a dutch oven) over medium heat. When the oil is hot, stir in the onions and garlic and cook until the onions are wilted, about 5 minutes. Add the braciole into a single layer and cook, turning the braciole every 2-3 minutes until all sides are lightly browned, about 7 minutes. Adjust the heat to prevent the beef from scorching.
• Add the wine to the pot and bring to a boil. Cook until most of it has evaporated. Stir in the tomatoes and bring to a boil. Add tomato paste and bay leaves and stir until the paste is dissolved. Season with the red pepper flakes and lightly salt.
• Adjust the heat to very low or simmer setting until the liquid is at a low simmer, adding water as necessary to keep the braciole completely submerged. Allow to simmer uncovered until the beef is tender, about 3 hours, checking, stirring, and turning every 15-20 minutes and adding liquid to cover braciole if needed (use very hot tap water or pasta water).
• Carefully remove the toothpicks before serving (they're hot!). Lidia says the braciole can be prepared up to 2 days in advance, then warmed over low heat until heated through.

GRANDPA'S BRAISED BEEF

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

BRAISED BEEF ROLLS (ROULADEN)

Steps:

• Place slices of meat one at a time on board and pound with flat mallet without breaking flesh.
• Brush top of each slice with mustard. Cut each pickle spear crosswise in half. Place spear in center of each slice. Sprinkle with marjoram. Fold over ends of each slice toward center. Fold other ends over to enclose pickles. Tie each roll with string. Sprinkle with black pepper.
• Heat butter in casserole or Dutch oven and add beef rolls. Cook, turning as necessary, until nicely browned all over, 8 to 10 minutes.
• Remove beef rolls. To casserole add onion, carrots and celery. Cook, stirring, until wilted.
• Sprinkle with flour and stir with wire whisk to blend. Add wine, stirring rapidly with whisk. Stir in broth. Add thyme and bay leaf. Return meat rolls to casserole. Cover and let simmer 1 hour. Remove strings from beef rolls and bay leaf from sauce. Serve with sauce spooned over.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

BRAISED BEEF ROLL "CSAKY" STYLE

Steps:

• Dice bacon,chop onions,seed and dice tomatoes.
• slice peppers,beat eggs.
• Saute bacon in a little fat.
• Add a third of the onions,saute until translucent.
• Off heat stir 1 tbsp paprika,then add 2/3 of the peppers and tomatoes.
• Season with salt and pepper.
• Saute until the liquid is gone.
• Add eggs and cook, stirring, until firm.
• Put in a sieve to drain.
• Cut beef in wide slices, 1/2-in.
• thick or less.
• Beat until 1/4 in.
• thick,carefully so as not to make holes.
• Spread with the egg& pepper mixture,roll up, tuck in ends and tie up.
• Dredge with flour.
• sear the rolls in hot fat, remove.
• Fry the rest of the onion in the fat,then add 2 tbsp paprika,the rest of peppers and tomatoes.
• Return the meat rolls, add stock up to the half height and continue to simmer.
• When the vegetables are softened, add the wine.
• When the meat is nearly done,pour off some of the juice and stir into 2-3 tbsp flour blended into 1-1/2 cup of sour cream.
• Returne and simmer gently for 20 minutes.
• Strain the sauce.
• Serve the meat in diagonal slices with the sauce and dollops of sour cream.
• Serve with Butter Dumplings And Cucumber salad.

BRAISED BEEF ROLLS

Steps:

• Pour the milk over the bread cubes in a bowl, and let soak while you slice the beef.
• Slice the beef into 2-to-3-ounce slices (ideally, you want twelve pieces). Pound the slices all over with a mallet to about 1/4 to 1/8 inch thick. If slices tear, don't worry-you can patch as necessary, by overlapping the torn pieces of meat.
• For the filling: Squeeze the excess milk from the bread, and put the bread in a large bowl. Add the parsley, eggs, pine nuts, 1 tablespoon olive oil, and 1 teaspoon salt to the bread bowl. Season with pepper.
• Lay the pounded beef slices out flat on your work surface, and season with salt. Evenly divide the filling among the slices, approximately 2 to 3 tablespoons for each slice, then spread to within 1 inch of the edge on all slices. Put a piece of provola cheese lengthwise in the middle of each slice. Roll the slices lengthwise, and pin the rolls closed with toothpicks by pinching the meat.
• Heat the remaining oil in a large Dutch oven over medium heat. Season the braciole with salt, and add to the pot to brown on all sides, about 2 to 3 minutes on each side, in batches if necessary. Remove the browned braciole to a plate, and toss the onion into the pot. Cook until the onion is softened, about 4 to 5 minutes, then add the garlic. Cook a minute or two, until the garlic is sizzling, then pour the white wine into the pot. Increase heat, bring to a boil, and cook until the wine is almost evaporated, about 4 to 5 minutes. Pour in the tomatoes. Slosh out the tomato cans with 1 cup hot water each and add that as well. Season with the oregano, peperoncino, and the remaining 2 teaspoons salt.
• Return the sauce to a boil, return the beef rolls to the pot, and adjust the heat to maintain a steady simmer. Cover, and cook until the braciole are very tender, 1 1/4 to 1 1/2 hours. If the sauce is too thin, remove the braciole to a plate and reduce the sauce over high heat until it thickens to a gravy consistency.