Recipe: Chef Babian’s Braciole

2012 Taste of the Hawaiian Range
Cooking Grass-fed Beef 101
Yield 6 portions
Executive Chef James Babian
Four Seasons Resort Hualalai

2 eggs beaten
1 tsp Italian Parsley
1 TBS parmesan
2# Dry aged Grass fed beef top round
4-6 Very Thin Slices of Good Quality Prosciutto
4 TBS Fresh Bread Crumbs
1 oz Grated Pecorino Cheese
1 TBS Fresh Chopped Garlic
1 TBS Italian Parsley Chopped
2 TBS Toasted Pine nuts
Olive Oil as needed
1 Onion Chopped
2 Celery Ribs Chopped
1 Carrot Chopped
1 Cup Good Italian Red Wine
1 28 oz can San Marzano Tomatoes
2 TBS Tomato Paste
2 Fresh Island Tomatoes
4 Bay Leaves
Kosher Salt
Fresh Ground Pepper

  1. Take the first 3 ingredients and mix together season with salt and pepper. In a non stick pan make 2-3 thin omelets, reserve.
  2. Lay the beef out and butterfly cut. Place between plastic and pound out till half inch thickness. Season both sides with salt and pepper.
  3. Lay the prosciutto slices on the beef, then the omelets. Mix the breadcrumbs, pecorino, parsley, pine nuts, 1 egg and a touch of olive oil sprinkle mixture over omelets.
  4. Roll the beef up roulade style and secure with string.
  5. In a heavy bottom skillet add a few TBS of Olive oil and sear the beef on all sides.
  6. Add the celery, onions, and carrots and sauté till onions are translucent.
  7. Add the beef back in, add the wine, tomato products, bay leaves and season with salt and pepper. Cover
  8. Cover and braise till tender 2-3 hours.
  9. When tender remove from heat let rest 5-7 minutes, remove String
  10. Run sauce through and blender, taste and adjust seasoning. Place sauce down on plate and top with sliced Braciole.



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