Heavenly Smoked Beef Braciole finished in Tomato Sauce Recipe

Can Heavenly Smoked Beef Braciole in Tomato Sauce Take Your Taste Buds to New Heights? — Indulge in a smoky culinary adventure like no other with our heavenly smoked beef braciole finished in tomato sauce recipe. This mouthwatering twist on a timeless classic will leave your taste buds dancing with delight. Prepare to embark on a journey where tender beef meets the intoxicating flavors of a perfectly smoked braciole, bathed in a rich and tangy tomato sauce. But wait, there’s more! We’ll also unveil the secret to crafting the perfect escarole sautéed in oil and garlic, adding the final touch to this extraordinary dish. So grab your apron and let’s dive into the world of heavenly smoked beef braciole – a recipe that will have everyone begging for seconds!

Revamping the Classic Braciole: A Smoky Culinary Adventure

Braciole, the beloved Sicilian classic, has traditionally graced the tables with its rich flavors and tender composition. However, there’s always room for innovation in the culinary world. As we embark on a journey to elevate this dish, let’s explore how we can infuse a heavenly smoky essence into the beef before it bathes in a sumptuous tomato sauce.

A Smoky Twist to the Time-Honored Tradition

Braciole, in its essence, is a symphony of thinly sliced beef, breadcrumbs, cheese, and herbs, all rolled up into a delectable parcel. The classic method involves a quick sear followed by a wine or beef stock braise and a final simmer in a pot of tomato sauce. But what if we could enhance the flavor profile further?

The author’s quest for a more flavorful braciole led to the idea of smoking the meat. This process does not just impart a smoky flavor to the beef but also to the tomato sauce, creating a harmonious blend of traditional taste and a bold, new character.

Choosing the Right Equipment for Smoking

When it comes to smoking braciole, the choice of equipment can affect the outcome. The author’s personal experience with a charcoal smoker yielded a perfectly smoked beef at 150°F in just one hour. However, if you prefer an electric smoker, like the Masterbuilt, keep in mind that it may take a bit longer to achieve that desirable smoky flavor and reach the right internal temperature.

Mastering the Temperature and Smoke

The key to a perfectly smoked braciole is monitoring the internal temperature. This allows for adjustments to be made according to personal preference for smoke intensity and tenderness. Remember that this recipe does not demand constant attention; a periodic check on the wood chips and water to maintain the smoker’s environment is sufficient.

Preparing the Braciole: A Recipe for Success

The preparation of braciole is an art in itself. It begins with the beef flank steak, pounded to a delicate thinness, then layered with the finest ingredients—prosciutto, provolone, and a breadcrumb mix enriched with garlic, parmesan, and parsley. Once rolled and tied, it is coated with extra virgin olive oil (EVOO) to seal in the flavors.

Smoking the Beef Roll: A Step-by-Step Guide

1. Begin by setting your smoker to a steady 250°F, ready to embrace the beef roll for its smoky journey.
2. Allow the beef to smoke for 1-2 hours, letting the smoke penetrate and tenderize the meat.
3. Once smoked, the braciole is ready for its final dance in simmering tomato sauce, ranging from 20 to 60 minutes depending on your texture preference.

After the simmer, slice the braciole and serve it as the star of the meal, perhaps accompanied by sauce-drenched penne pasta for a truly divine experience.

Crafting the Perfect Tomato Sauce

The tomato sauce is the heart of this dish, and its creation is a craft to be undertaken with care. Begin by sautéing onions in EVOO, then add the aromatic companions of garlic, carrots, and oregano. The pan is deglazed with wine, setting the stage for the tomatoes, basil, and bay leaves to join the pot.

A simmer of 45-60 minutes is all it takes for the sauce to develop a rich, complex flavor. And once seasoned to perfection, it is ready to welcome the smoked braciole, marrying the flavors in a simmer that completes the transformation of the dish.

The Final Touch: Escarole Sautéed in Oil and Garlic

The braciole would be incomplete without a side that complements its bold flavors. Escarole, sautéed in EVOO and garlic, offers a fresh, peppery bite that balances the richness of the meat.

Escarole Preparation: Quick and Flavorful

1. Start by blanching the escarole to preserve its vibrant green hue.
2. A quick shock in iced water halts the cooking, ensuring the leaves retain their crunch.
3. Sautéing in EVOO and garlic infuses the escarole with flavor, while a sprinkle of salt and pepper adds the finishing touch.

Served alongside the braciole, the escarole offers a refreshing counterpoint to the complex, smoky flavors of the main dish.

Concluding the Culinary Journey

Our exploration of the heavenly smoked beef braciole finished in tomato sauce has taken a traditional dish and imbued it with a new depth of flavor. The smoking process, the careful layering of ingredients, and the slow simmer in a homemade tomato sauce all contribute to a culinary masterpiece. By following this recipe, you’re not just preparing a meal; you’re creating an experience that will linger on the palate and in the heart.

Remember, the best dishes are those that tell a story, and this smoked beef braciole, complete with its rich sauce and sautéed escarole, has a tale woven through every savory bite. Enjoy the fruits of your labor, and revel in the knowledge that you’ve taken an age-old classic and given it a new lease on life with a kiss of smoke and a caress of tradition.

FAQ & Common Questions

Q: What is braciole?
A: Braciole is a traditional Italian dish made with thinly sliced or pounded beef, veal, or pork that is layered with breadcrumbs, cheese, and herbs, rolled and tied.

Q: How is braciole cooked?
A: The classic way of cooking braciole is to first brown it in a hot oiled pan. Some recipes recommend boiling the roll in wine or beef stock before finishing it in a pot of simmering tomato sauce.

Q: What ingredients are needed for the Smoked Beef Braciole finished in Tomato Sauce recipe?
A: The ingredients for this recipe include flank steak, extra virgin olive oil, prosciutto, provolone cheese, Italian seasoned bread crumbs, garlic, grated parmesan cheese, fresh flat leaf parsley, sea salt, black pepper, and ingredients for the tomato sauce.

Q: Can I use a different type of meat for braciole?
A: Yes, braciole can be made with beef, veal, or pork. You can choose the type of meat that you prefer or experiment with different variations.

Q: How long does it take to smoke the beef for this recipe?
A: The smoking time for the beef will depend on the type of smoker and the desired level of smokiness. In this recipe, it took approximately 1 hour for the beef to reach 150°F in a charcoal smoker.