Fill Up on This Hearty Meal!

Mario Batali's Beef Braciole With Potato Salad

  • 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
step-by-step directions
step-by-step directions
  • 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.
  • Add the onion, celery,parsley, scallions, basil, caraway seeds, and salt and pepper to taste.
  • 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.
  • For the Beef Braciole:Preheat the grill or broiler.
  • If needed pound the meat.
  • 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.
  • 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.
Similar categories: Ingredients Beef Courses & Meals Dinner
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