Friday, July 17, 2009

HGTV borrows Guy Fieri for Beef Braciola

Guy Fieri makes a guest appearance on HGTV Showdown this weekend, where two design teams battle side-by-side, making over the same room for a couple whose decorating styles differ.

The episode airs on HGTV
July 19, 2009 - 9:00 PM e/p
July 19, 2009 - 1:00 AM e/p

Check the "Clash of the Kitchens" episode page for upcoming airings.

Guy will make a savory Beef Braciola while designers Vern Yip and Angelo Surmelis make over an outdated kitchen. Braciole are simple thin slices of beef pan fried in their juice or in a light amount of olive oil. It is, probably, one of the simplest dishes in Italian cooking. This looks to me like classic Fieri food.


Braciola Guid Style With Rustica Pomadora
Courtesy Guy Fieri

For sauce:
1 tablespoon grape seed oil, or olive oil
1 tablespoon garlic, minced
⅛ teaspoon red pepper flakes, or more to taste
1 28 ounce can crushed tomatoes with basil (prefer Muir Glen)
2 tablespoons fresh basil, chopped (hold until very end)

In a large non-stick skillet, heat oil, saute garlic briefly, add red pepper flakes, add in tomatoes and let simmer while preparing meat.

For braciola:
4 top sirloin steaks (½” thick)
salt and freshly cracked pepper
1 tablespoon unsalted butter
2 tablespoon grape seed oil or olive oil (in all)
2 cups crimini mushrooms, stems removed and sliced
1 tablespoon shallot, minced
¼ teaspoon red pepper flakes
2 tablespoons pine nuts
1 tablespoon capers, drained
4 tablespoons Italian parsley, chopped, (in all)
¾ cup panko bread crumbs
½ teaspoon granulated garlic
1 teaspoon oregano, dried
½ teaspoon black pepper, freshly cracked
8 pieces prosciutto, very thinly sliced (3″ x 4″)
2 mozzarella cheese sticks, sliced in quarters, long way
3 tablespoons freshly grated parmesan cheese

Special equipment: gallon size resealable bag, meat mallot, kitchen twine, crock pot (optional)

Salt and pepper sirloin, place in plastic bag, one at a time. Pound with flat side of mallet until ⅛” thick. Can hold up to light in bag to see where thick parts are. Set aside.

Remove tomato sauce to hold warm (can be placed in crock pot on simmer or low). Wipe down pan, heat to med high and add in 1 tablespoon butter and ½ tablespoon oil. Add mushrooms, sauté until lightly browned, add in pine nuts, then add in shallots, sauté for one minute more then add in capers and half of parsley. Combine panko crumbs, oregano and granulated garlic and add to mushroom mixture, lightly toast and remove from heat transfer to small plate. Wipe out pan.

Cut 8 pieces of kitchen string to 14 inches.

Place pounded sirloin on work surface, place one piece of prosciutto, one-quarter piece of the cheese and 3 tablespoons of the filling. Rolling towards you, fold over meat and tuck in ends. Truss with string. Repeat. Heat remaining oil in pan, add in rolls and brown well on all sides. Cut strings off carefully (unless using crock pot method, then leave string until right before service).

Add tomato sauce back to pan (or add rolls to crock pot if you chose this method) and simmer for 10 minutes, add in basil ( or if crock pot method, hold basil and leave on low for 1-2 hours, add in basil right before service). Plate by putting sauce on plate, slicing braciola into 3-4 pieces on diagonal and laying on sauce, garnish with grated parmesan and chopped parsley.

Yield: 2 to 4 servings (8 rolls)
Prep time: 20 minutes
Cook time: 20 minutes
Ease of preparation: easy

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