"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 03-07-2006, 12:51 PM   #1
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
ISO Beef Brasciole Recipe

Help to all my Italian friends! Son #1 has asked for this for Sunday dinner; thought I had a recipe, but can't find it!

I had some at a restaurant in Cambridge, Mass, years ago; don't know if it was the 'traditional' one or not; from what I can remember it was stuffed with prosciutto, maybe fontina and seasoned bread crumbs, and the sauce was a garlicky white winte sauce. Delicious! I have a few recipes that show it served with a red sauce, but wondered if anyone knows the wine sauce version TIA!

__________________

__________________
marmalady is offline   Reply With Quote
Old 03-07-2006, 02:34 PM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,704
sorry marm, i've only had them in red sauce. and no prosciutto either, just a beef scallopini (i prefer pork btw), sprinkled with grated cheese and herbs, a little evoo, then tied up and either grilled or browned, and finished in the red sauce.

i would think a standard butter, cream, white wine and garlic sauce would work tho.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 03-07-2006, 02:41 PM   #3
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
I make mine the same way as Bucky. The meat becomes so tender when cooked for a couple hours in the red sauce.
__________________
amber is offline   Reply With Quote
Old 03-07-2006, 02:44 PM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,704
i love them that way ambuh.
they're usually made from slightly tougher and more flavorful cuts of meat, so cooking in sauce for a long time is the trick.

btw marm, if you're searching, it's spelled brasciole, with a "c".
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 03-07-2006, 02:47 PM   #5
Sous Chef
 
VickiQ's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 863
I make mine in red sauce too- beef scallopini too rolled with sometimes-provolone or fontina in the middle with bread crumbs and sometimes finely chopped pignolis.If I am making sauce from scratch I don't even brown it first I just set it in when the sauce gets hot and let it simmer for the duration.(Hope I didn't offend any of my paesans here calling sauce sauce instead of gravy!!!)
__________________
VickiQ is offline   Reply With Quote
Old 03-07-2006, 02:51 PM   #6
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,704
don't worry vicki, it's really sugo di pomodoro. or tomato sauce, or red gravy, it's all the same.
hmm, ya got any?

i think our paisano will understand.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 03-07-2006, 03:10 PM   #7
Sous Chef
 
VickiQ's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 863
Always have a container or two in the freezer-my grandmother's recipe give or take a few things;)
__________________
VickiQ is offline   Reply With Quote
Old 03-07-2006, 03:12 PM   #8
Sous Chef
 
VickiQ's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 863
BTW Grandma was off the boat Scilian so was Grandpa!!
__________________
VickiQ is offline   Reply With Quote
Old 03-07-2006, 03:20 PM   #9
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
tx for the spelling correction, Bucky! I knew I was off a little!

I'm sure the 'white wine sauce' was just this particular restaurant's 'take' on the dish, but boy, it was good!
__________________
marmalady is offline   Reply With Quote
Old 03-07-2006, 03:30 PM   #10
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
Do you pound the beef before you stuff and roll it?
__________________

__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:42 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.