Italian Beef Brisket “Braciole”

Italian beef brisket braciola recipe from Classic Metal Roofs

Another family favorite by Mike!

As good as it gets, without a lot of the work typically needed to be done for beef braciole!

Serves 6-8

Prep time 30 minutes

Cooking time 3.5 hours

What you need: The ingredients

For the meat:

4.5lb +/- beef brisket

3/ Tbsp of olive oil

1/ tsp pink kosher salt

1/ tsp fresh ground pepper

For the tomato gravy:

4/ cloves fresh garlic cloves minced

1/ Tbsp dried basil

1/ Tbsp dried oregano

1/ Tbsp fresh chopped rosemary

2/ cups good red wine (reserve the rest for the meal)

2/ 32 oz can of San Marzano plum tomatoes/mashed

1/ lg onion or lg leek chopped

1/4 oz pkg of fresh mushrooms / chopped

1/ tsp pink salt (to taste)

1/ tsp fresh ground pepper (to taste)

Heat a large sauté pan or cast-iron Dutch oven on medium heat on the stove top. Rub the meat with ½ the olive oil and salt and pepper. Brown the meat for 5 minutes on each side and remove from pan. Add the onion/ leek/ mushrooms/ garlic and olive oil and sauté for 5 minutes then add the wine, tomatoes, and herbs. Cook for 5 more minutes and add the meat. Cook for an additional 10 minutes then place back in the pan with a cover in a preheated 300-degree oven for 3 about hours until done.

I serve this with a homemade pasta and greens on the side with a nice Romano  cheese for grating (optional).

Paired with a full-bodied red wine, this is comfort food at its very best.

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