Beef Braciole Recipe in Urdu
4 1/3 inch Beef round 1 lb boneless,cut into thin slices approximately thick
1 tbsp Pignoli beans (pine nuts)
2 tbsp Grated pecorino Romano cheese
2 tbsp Garlic cloves,chopped
2 tbsp Parsley, chopped
½ cup Olive oil
2 28 oz Italian tomatoescans imported
¼ cup Tomato puree
2 Bay leaves
3 Fresh basil leavestorn into small pieces
1 onionYellow medium (chopped fine)
2 Carrotspeeled and chopped fine
2 Celery stalkschopped fine
flour spreadon a plate for dredging
to taste Saltand pepper
- Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until ¼ inch thick.
- Sprinkle with salt and pepper.
- Lay a slice of prosciutto on each one and sprinkle evenly with the pignoli beans, pecorino Romano cheese, garlic and parsley.
- Roll up the slices, tucking in the ends and tie with kitchen string.
- Heat ¼ cup of the olive oil in a large frying pan over medium heat.
- Dredge the braciole in flour shaking off any excess, then place in the pan, cook until browned on all sides, about 15 minutes.
- Heat the other ¼ cup of olive oil in a large saucepan over medium heat.
- Add the onion, carrots, and celery.
- Cook, stirring until tender but not browned, about 10 minutes.
- Add braciole, bay leaves, and salt and pepper.
- Pass the tomatoes, with their juices through a food mill or sieve into the saucepan.
- Fill one of the tomato cans ½ way with water and add to saucepan.
- Add tomato puree, turn heat to low and cook at a simmer until beef is tender 1.5 to 2 hours.
- Sprinkle the basil over the rolls, and cook for 2 minutes longer.
- Transfer to serving plates, spoon the sauce over the top and serve at once.
|4 1/3 inch Beef round 1 lb boneless,|
|1 tbsp Pignoli beans (pine nuts|
|2 tbsp Grated pecorino Romano cheese|
|2 tbsp Garlic cloves,|
|2 tbsp Parsley|
|½ cup Olive oil|
|2 28 oz Italian tomatoes|
|¼ cup Tomato puree|
|2 Bay leaves|
|3 Fresh basil leaves|
|2 Celery stalks|
|to taste Salt|