Mario Batali's Beef Braciole With Potato Salad
bd0b5527-ec4d-4cb6-bdd6-d49aed432729
Fill Up on This Hearty Meal!
skill level
Easy
time
30-60min
servings
6
cost
$$
Contributed by : Mario Batali
Fall is here so curl up with a bowl of the delicious beef dish.
things you'll need.
ingredients
- 3 pounds small red potatoes cut in half
- 1 medium red onion thinly sliced
- 2 celery stalks finely chopped
- 1 tablespoon fennel seeds
- 2 teaspoons caper (the best come from Pantellaria)
- 2 teaspoons caraway seeds
- salt and pepper to taste
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 pounds eye of round sliced into thin scallops (About 4 x 6 inches)
- Salt and pepper
- 12 fresh sage leaves
- 4 scallions
- ¼ cup grated pecorino Romano
- 6 wooden skewers
- Extra-virgin olive oil for brushing
- 1 orange
kitchenware
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Chef's Knife
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Cutting Board
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Grill
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Measuring Cup (set)
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Measuring Spoons
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Rubber Spatula
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Skewer
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step 1ingredients 3 pounds small red potatoes cut in halfinstructions For the potato salad: In a large saucepan, cover potatoes with cold water by an inch. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the potatoes are just cooked through, about 16 minutes. (They’ll continue cooking a bit after you remove them from the pot.) Drain well in a colander and let cool, gently turning the potatoes with a rubber spatula to allow the bottom ones to cool as well.
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step 2ingredients 1 medium red onion thinly sliced
2 celery stalks finely chopped
1 tablespoon fennel seeds
2 teaspoons caper (the best come from Pantellaria)
2 teaspoons caraway seeds
4 scallions sliced
salt and pepper to tasteinstructions Add the onion, celery,parsley, scallions, basil, caraway seeds, and salt and pepper to taste. -
step 3ingredients ¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepperinstructions NOTE: For potato salad use one part vinegar for every two parts oil. In a small bowl, whisk together the olive oil, vinegar, mustard, and the salt and pepper. Pour the dressing over the potato mixture and gently toss. NOTE: Always dress potatoes when they are warm and don't put the salad in the fridge. It will make the potatoes mealy. -
step 4ingredientsinstructions For the Beef Braciole:Preheat the grill or broiler.
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step 5ingredients 2 pounds eye of round sliced into thin scallops (About 4 x 6 inches)instructions If needed pound the meat.
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step 6ingredients Salt and pepper
2 teaspoons capers
zest of one orange
12 fresh sage leaves
¼ cup grated pecorino Romano
6 wooden skewers
Extra-virgin olive oil for brushinginstructions Lay the beef out on a work surface. Season each slice with salt and pepper and then place 2 sage leaves and a sprinkling of grated cheese on top of each slice. Roll up, starting from a short side and close with toothpicks. Brush the meat with olive oil and season with salt and pepper. NOTE: Mario oiled the pan not the meat. -
step 7ingredients Juice of one orangeinstructions Grill or broil, turning once, until the beef is cooked medium-rare, about 3 minutes per side. when done, squueze the juice of the orange on it and serve with potato salad.
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