WEEKDAYS 1e|12c|p

Mario Batali's Beef Braciole With Potato Salad

MarioBatalli
Fill Up on This Hearty Meal!
skill level
Easy
time
30-60min
servings
6
cost
$$
Contributed by :
Fall is here so curl up with a bowl of this delicious beef dish.
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ingredients
  • 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 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 pounds small red potatoes cut in half
    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.
  • 2
    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
    4 scallions sliced
    salt and pepper to taste 
    Add the onion, celery,parsley, scallions, basil, caraway seeds, and salt and pepper to taste.
  • 3
    ¼ cup extra-virgin olive oil
    ¼ cup red wine vinegar
    1 teaspoon Dijon mustard
    1 teaspoon salt
    ½ teaspoon freshly ground black pepper
    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.
  • 4
      
    For the Beef Braciole:Preheat the grill or broiler.
  • 5
    2 pounds eye of round sliced into thin scallops  (About 4 x 6 inches)
    If needed pound the meat.
  • 6
    Salt and pepper
    2 teaspoons capers
    zest of one orange
    12 fresh sage leaves
    ¼ cup grated pecorino Romano
    6 wooden skewers
    Extra-virgin olive oil for brushing
    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.
  • 7
     Juice of one orange
    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.
 
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