VEAL POCKET STUFFED WITH MUSHROOMS & BREAD – MARICRUZ AVALOS …
Provided by: Maricruz
Categories: main dish,meat
Total time: 185 minutes
Prep time: 20 minutes
Cook time: 165 minutes
|700 gr veal meat (cut into a pocket)|
|500 gr mixed fresh mushrooms (any kind you prefer)|
|60 gr Provola cheese (grated)|
|80 gr white bread (cut into small pieces)|
|50 gr italian breadcrumbs|
|40 gr Parmigiano cheese (grated)|
|100 gr onions|
|1 small egg|
|1 glass (200ml white wine)|
|1 ½ lt meat stock|
|Parsley (finely chopped)|
|1 garlic clove (peeled)|
|2 bay leaves|
|1 tsp ground nutmeg|
|Extravirgin olive oil|
|Salt and pepper|
- Put the bread to soak in a bowl with half of the meat stock. Clean the mushrooms and cut them into small pieces. Finely chop the onion along with the garlic.
- In a frying pan, heat a little oil and add the mushrooms and garlic, fry over moderate heat until the mushrooms are tender and almost all the liquid has been consumed. Placet in a bowl and let the mixture cool.
- Drain the bread well and squeeze it with your hands very tight, to get rid of all liquid. Crumble it with your fingers in the bowl with the mushrooms and add the parmigiano, the breadcrumbs, the chopped parsley, the nutmeg and salt and pepper. Mix very well with a fork.
- Add the egg, the Provola cheese and mix perfectly until everything is combined.
- Wash the meat, pat dry it with paper and season with salt and pepper on all sides. Fill the veal pocket with the mushroom mixture perfectly pressing with your hands so that the filling pack pretty well inside.
- Tie or sew the pocket opening with thread and place it in a baking dish.
- Add a little olive oil and the juniper berries (if you want a more intense aroma, crush some berries). Then add the bay leaves.
- Heat the oven to 430 ° F / 220 ° C and put the veal pocket inside. Cook for 20 minutes and then add the wine pouring it over the meat. Continue cooking for another 10 minutes.
- Lower the oven temperature to 320 ° F / 160 ° C and continue baking for two hours, occasionally basting the meat with the remaining meat stock. Turn over the meat at least once to allow to brown evenly.
- Let the meat cool and then cut it into slices, cover with aluminum foil so that it does not dry out and just right before serving it, heat it slightly in the oven.
Calories 460 kcal, ServingSize 1 serving
BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
Provided by: Matthew Johnson
Yield: 8 servings
|½ cup bread crumbs|
|1 cup shredded pecorino romano cheese, plus more for serving|
|½ cup fresh basil, chopped|
|⅓ cup shredded provolone cheese|
|½ cup fresh italian parsley, chopped|
|8 cloves garlic, minced, divided|
|kosher salt, to taste|
|freshly ground black pepper, to taste|
|¼ cup olive oil|
|1 lb flank steak|
|2 tablespoons canola oil|
|1 tablespoon butter|
|1 medium carrot, chopped|
|1 small onion, chopped|
|1 stalk celery, chopped|
|1 cup dry white wine|
|28 oz crushed tomato, 1 can|
|2 dried bay leaves|
|1 tablespoon dried oregano|
|½ teaspoon red pepper flakes|
|1 lb orecchiette pasta, or polenta, cooked, for serving, optional|
|¼ cup fresh basil, cut into ribbons, for serving|
- In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
- Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.
- Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
- Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
- Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
- Preheat the oven to 350°F (180°C).
- Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
- Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
- Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
- Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
- Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
Calories 634 calories, CarbohydrateContent 66 grams, FatContent 25 grams, FiberContent 5 grams, ProteinContent 34 grams, SugarContent 8 grams