Recipe: Italian Beef Braciole With American Wagyu Beef
Italian braciole is a dish that takes a little extra time to prepare, but it’s so worth it. It consists of thinly sliced meat lined with prosciutto (or, according to my own preference, wild boar bacon) and filled with a delicious cheese, herb and breadcrumb mixture. These bundles are tightly rolled, seared and then cooked in a richly flavored tomato sauce. It’s an impressive and satisfying meal that can be served over pasta. I like to have it with garlic bread and salad on the side. This is the perfect meal to celebrate an occasion or simply to enjoy time with loved ones.
Pasture Raised American Wagyu Beef
Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.
A Delicious & Sustainable Meat Choice
Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.
- 2 pounds American Wagyu beef top sirloin steak, thinly sliced into six slices
- 12 cloves of garlic, 4 minced and the remaining 8 sliced thin
- ½ cup chopped fresh parsley
- 1 ¼ cups grated Parmesan cheese
- 2 tablespoons Italian herb breadcrumbs
- Sea salt & freshly ground black pepper
- 12 slices wild boar bacon, sliced in half
- 2 tablespoons bison tallow
- 2 cups red wine
- 2 cups bison bone broth
- 1 can crushed San Marzano tomatoes
- 2 ½ teaspoons Italian seasoning
- 2 tablespoons flour
- 24 toothpicks
- To thinly slice the top sirloin, do so while it’s still partially frozen. It’s much easier this way. Slice each thin piece in half to create 12 pieces. Then, let the meat thaw the rest of the way at room temperature.
- Place the slices of meat in between two pieces of plastic wrap. Pound to an even thickness of about ¼ inch.
- Blanch the wild boar bacon for a few minutes in boiling water. It should become soft and slightly translucent. Set aside to cool for a couple minutes.
- In a small bowl, make the filling. Stir together the minced garlic, Parmesan cheese, and Italian breadcrumbs. Season to taste with sea salt and freshly ground black pepper. Combine thoroughly.
- Assemble. Layer two (half sized) slices of wild boar bacon over the pounded beef. Add filling on top. Roll each slice up securely, using toothpicks to hold shut.
- Heat the bison tallow in a large Dutch oven over medium-high heat. When shimmering, add the rolls with the seam side facing down. Work in batches if necessary. Make sure the seam side sears well enough to seal the rolls shut. Brown on all sides. Transfer the seared rolls to a plate.
- Bring the wine, bone broth and sliced garlic to a boil in the Dutch oven. Use a wooden spoon to scrape up flavorful browned bits from the bottom of the pot. Add the can of tomatoes and Italian seasoning and stir to combine.
- Add the meat rolls back into the pot. When it heats back up to a simmer, cover and reduce the heat slightly to cook for approximately 2 hours. Flip the rolls occasionally using tongs while cooking.
- Mix the flour with an equal amount of cold water in a cup. Stir until smooth. Gradually stir it into the pot. Simmer for approximately 5 more minutes, or until the sauce thickens as desired.
- Season to taste. Remove the toothpicks before serving. Enjoy!
The Beck & Bulow Team Is Here To Answer Your Questions
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.