Italian Beef Brisket “Braciole”

Italian Beef Brisket Braciole

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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Mike Gonet

About Mike Gonet

Mike Gonet is Senior Partner – Operations at Classic Metal Roofs, where he strives to provide a solid workplace for employees and an exceptional experience for clients in the way of service and product installation. He achieves this through constant contact during the sales and installation process, and maintaining a strong third-party review presence online. Mike and his team are not interested in being the largest company in residential metal roofing in southern New England, only the best! Connect with Mike on LinkedIn.

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