How to Make Maggiano's Beef Braciole

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Maggiano's Beef Braciole

The Maggiano's beef braciole recipe may seem fairly complex, but the prep time is actually only about half an hour. Be sure to leave plenty of time open for cooking though, because the meat takes about an hour and a half in the oven, and before it even goes in you'll need to brown it on the stovetop. Maggiano's Little Italy featured this dish on the restaurant's Chef's Table blog, where chef Keith Brunell stated that it was inspired by his Nonna.[1]


Maggianos.jpg

Source: thisreidwrites
Offered by Maggiano's Little Italy
Customer service phone 800-983- 4637[2]
Served as Entree
Main ingredients Beef, pappardelle pasta, ricotta, focaccia bread crumbs, marinara
Cooking method Browning, baking
Similar to Beef braciole
Author Selena Robinson
 

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Maggiano's Beef Braciole Ingredients

  • 1 package pappardelle pasta[1]
  • 1, 1 1/2-pound flank steak[3]
  • 1 jar marinara sauce
  • 2 cups ricotta cheese
  • 1 cup ground beef, cooked
  • 1 cup white wine
  • 1/2 cup grated Parmesan
  • 1/2 cup bread crumbs, preferably focaccia
  • 1/4 cup olive oil
  • 3 cloves garlic, minced[4]
  • 2 tablespoons fresh, chopped parsley
  • Salt and pepper to taste

Maggiano's Beef Braciole Recipe

  1. In a large bowl, mix together the ground beef, cheeses, parsley, bread crumbs and garlic.
  2. Mix in half of the olive oil, and add salt and pepper to taste.
  3. Lay the flank steak out, flattened.
  4. Spread the cheese and ground beef filling evenly over the flank steak.
  5. Starting from one end, roll the flank steak up like a jelly roll.
  6. Tie the steak with butcher's twine to prevent it from coming open. Season with salt and pepper.
  7. Heat the oven to 350 degrees.
  8. In an ovenproof skillet, heat the rest of the oil over medium. Brown the steak on all sides.
  9. Add the wine to the pan, and bring to a boil. Then add the marinara sauce.
  10. Set the pan carefully in the oven, where it will cook for about an hour and a half. Spoon sauce over the braciole occasionally to moisten.
  11. Cook the pappardelle according to package instructions.
  12. Slice the braciole into portions, and serve on a bed of pappardelle.

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Comments

Although Maggiano's serves this beef braciole over pappardelle, any hearty pasta will do. If you can't find pappardelle, just use some fettuccine or linguine instead. It's best to stay away from the more delicate pastas, like angel hair, because they won't be substantial enough to hold their own next to the dense beef.

Also See: How to Make Maggiano's Butternut Squash Ravioli, How to Make Maggiano's Italian Marinara Sauce, How to Make Maggiano's Aioli Lemon Cream Sauce, How to Make Maggiano's Linguine Shrimp Aglio Olio with Broccoli, How to Make Maggiano's Bruschetta

References

  1. 1.0 1.1 http://blog.maggianos.com/2011/10/beef-braciole/
  2. http://www.maggianos.com/EN/Pages/ContactUs.aspx
  3. http://www.foodnetwork.com/recipes/giada-de-laurentiis/braciole-recipe/index.html
  4. http://www.food.com/recipe/beef-braciole-28185