Cooking With Carlo 6 - Traditional Italian Braciole

Hey hi my name is Mario the one of the chefs at cooking with Carlo at three bees and I'm gonna cook one of my favorite dishes which is what my grandmother used to make and that's just a traditional Italian brush roll so what we're gonna do is this is probably one of the easiest dishes to prepare at home and all you really need is some top round meat beef you could use ribeye if you like the the beef to have a little bit more of a a stew like consistency when we're done where it just breaks apart I like to use the top round because I like to stuff my brush all with a bunch of ingredients and you can really have fun with this I know people that are will stuff the Brazil with a traditional with pine nuts with walnuts the Germans we do do a German fair here which is a Rouladen and we'll stuff that with hard-boiled egg and pickles so pretty much you can do whatever you like with this dish but I'm gonna stick with I'm gonna do right with by my grandmother and I'm gonna do it how she did it so what I have here is top round cut very thinly I'm you can almost see the light through it and you can get this at your supermarket or a local butcher and they will gladly cut it you just got to tell them that you're making Brussels and they'll know exactly or at least they should know exactly what you're looking to do so only variation for my grandmother's recipe is that she used to make the Brussels very tiny and they were an addition to your dish what I'm gonna do is I'm gonna make the Brussels a little bit larger so that you can actually have the Brazil as your main course so I like to use three cuts of top round and I like to layer them now it's very important that you get this right that you layer them and you overlap you're probably going to want to overlap at about a half an inch over each other so I take three pieces and I overlap them this is going to become really important especially when you roll it because you don't want any of that great ingredients that you're putting inside it to bleed out now you want a coke once you have your meat layer just the way you want it you're gonna want to coat it with a little bit of extra virgin olive oil very important and that's gonna help the Brazil take in all of those flavors from the ingredients that we're we're gonna stuff it with added my olive oil now I'm gonna add some kosher sea salt and I add a little bit black pepper to the salt saves a step so you're gonna sprinkle the brush all you can salt to taste I don't like to put a lot of salt in my food and then we have whole milk mozzarella just grated whole milk mozzarella you don't want to use the part-skim mozzarella that you can get at a at a grocery store because you really want some of the fats from the cheese to melt into the beef I have some coarse ground garlic you know what's an Italian dish without garlic right so we add some garlic to it I like to add a lot you can just use a pinch but um the garlic is important I add a lot of garlic and I'll discuss this later and it's because I'm also gonna be cooking this in a tomato sauce I didn't add any garlic to my tomato sauce so I want the flavors of the garlic to bleed into the tomato sauce a traditional ragu we're gonna add some fresh diced parsley all throughout and now here's what my grandmother liked to use she combined pecorino romano and parmigiano-reggiano two of the kings of cheese's in the world both Italian in origin pecorino is a goat cheese well it's done with sheep milk correction and the parmigiano-reggiano is traditionally done with cow's milk and so the pecorino has a little bit more salty taste to it which is why I limit how much salt I put on the brush roll and the parmigiano-reggiano gives a little bit of more of us sweeter taste to it you want to use a lot just enough to coat the top and then lastly what we're gonna do is we're gonna add Italian breadcrumbs these are seasoned Italian breadcrumbs you can get them at any grocery store you can make them yourself these I happen to make myself I baked the bread and then I just took it in a traditional cheese grater grated it up added some parsley added some Parmesan Reggiano to it add a little bit of oregano and some dried basil to it so but if you want to skip the step using a regular pre season Italian breadcrumb will do the trick just as well so now we have all of those laid into the meat and this is the fun part we're gonna have to roll it so what I have here is three bamboo skewers I'll leave them here and this is the trick you want to roll the first end and kind of form a little pocket just like so be sure to press firmly make sure that those layers that you set aside an inch apart or about 1/2 an inch apart don't come apart on you and you're gonna do the same thing on this side you're gonna fold this end and this end you're basically forming a little pocket this is how there's other ways to do it I don't like any of this the ingredients to bleed out I keep in mind you're gonna be boiling this in a tomato sauce so it's very important so much like you're making a burrito you use your fingers and your thumbs to hold the meat together and roll it now you're gonna hold it push down firmly and now you're going to hold it together by using the bamboo skewers and through and through and through now I like to use bigger skewers because I take the time I I never want to have a small skewer so then I just cut the ends on your cutting board break that one off okay and that's only because I want to add more than one Birdsall to my sauce so now while I've been preparing the bursar all i've got a traditional tomato sauce and it's boiling i want to bring it to a simmer you're gonna cook the brush all for about a half an hour and it depends on it it really depends on the type of tomato sauce that you're using so here I'm just using a traditional San Marzano tomato for my ragu and the reason for that is the San Marzano tomato its skin is a lot lighter it's not as dense and so it's gonna break down and turn into the ragu that's gonna actually increase the cook time of the brizola itself so take grandma's brush roll look at that and that beautiful stir submerge the Brazil into the sauce it's important that the Brazil you're able to stir the pot so if you made it too wide you got to cut the ends off and rescuer it you got to do it so make sure that you're using a big enough pot brush ball is gonna cook and low heat you're gonna lower the heat and you're gonna probably let that boil for about a half an hour once it's ready the meat you pulled it remove the skewers from it very important that you remove the skewers from it because you don't want your guests to bite into a piece of bamboo and so let that cook for a while and what the Brazil should end up looking like a little bit of tomato and so you can serve this over a bed of pasta I like to eat the Brussels in its entirety as a meal so I might eat two of these it depends and I like to just coat it with sauce some people like to melt some cheese on it not the traditional way to do it but I like to melt a little bit of cheese on it or add a little bit of more parmigiano-reggiano but I'm a cheese lover but real simple dish that you're able to do you can have a lot of fun with it use your creativity add pine nuts to it and at different types of vegetables and that's it hopefully grandma is proud of me for showing you how to do this and Bon Appetit

Channel: Cooking with Carlo

Views: 57,440

Rating: 4.537415 out of 5

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Id: yGnqDj_s3pU

Length: 10min 2sec (602 seconds)

Published: Fri May 01 2015