Italian Style Beef Olives (Bragioli)
This is another great Italian recipe. I am not a huge beef person but like Brociole this Bragoili becomes very tender and delicious. If you are looking for a new and creative recipe give this one a try and it is also follows the paleo diet!
- 2 1 pounds skirt steak or flank
- 4 slices of bacon or pancetta, diced
- 1-2 tablespoons coconut or olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely grated
- 8 oz white mushrooms, wiped and finely chopped
- 1 celery stalk, finely diced
- 1-2 cloves garlic, minced
- 1 tablespoon almond flour
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 14 ounce can organic diced or crushed tomatoes (san margzano)
- 1 14 ounce can of beef or chicken stock
- 1/4 cup white wine (optional)
- Fresh parsley for garnish
- Take beef and set on a board and cover with clear wrap. Using a mallet on the smooth end flatten out meat until it is about 1/4 inch and it is about a square in shape. Cut into 4 pieces. Do the same to the next beef piece. Note: you can season the beef with salt and pepper.
- In a large sauté pan over medium heat add 1/2 tablespoon coconut oil and add diced bacon and pancetta. Cook for about 5-7 minutes until almost crispy and place on a plate with a paper towel.
- If you need more oil add now using the same pan (leave in any bacon grease) and add the onion, carrot, mushrooms and celery for 3 minutes then add the garlic for another 1-2 minutes. Remove from the heat and stir in the almond flour and bacon/pancetta. Add parsley, basil, salt and pepper. Mix well.
- Spoon equal amounts of the filling into the center of each piece of beef and roll up enclosing the filling. Secure with string.
- Using the same sauté pan (if it is deep and has a cover). Heat the remaining oil over medium/high heat and saute the beef rolls to seal on all sides, about 5-7 minutes.
- Pour the tomatoes and stock over and bring to the boil. If you are using wine add to the mixture. Cover the pan and simmer over a low heat for 1 hour.
- Garnish plate with fresh parsley.