Old Hong Kong Cuisines ‍今晚食乜菜 ‍牛肉捲 ‍第八百一十三集

Melody Chiu 作者

Gourmet: Melody Chiu

California San Francisco

加州三藩市

牛肉捲

牛肉捲

材料：

Braciole：

1 ½ 磅薄片牛肉

上圓肉或側腹牛排

1 杯麵包屑

½ 杯磨碎的帕瑪森起司

1 杯馬蘇里拉起司絲

2 瓣大蒜切碎

2 湯匙新鮮歐芹切碎

1 茶匙乾牛至

鹽和胡椒調味

2 大匙 橄欖油 (煎煮)

番茄醬：

2湯匙橄欖油

1 個小洋蔥切碎

3 瓣大蒜切碎

1 罐（28 盎司）碎番茄

1茶匙乾羅勒

1 茶匙乾牛至

鹽和胡椒調味

1 杯紅酒（可選）

裝飾：

新鮮羅勒葉

磨碎的帕瑪森起司

做法：

準備Braciole餡料：

在碗中混合麵包屑、帕瑪森起司、

馬蘇里拉起司、蒜末、歐芹、

牛至、鹽和胡椒

加入少許橄欖油將混合物

攪拌均勻

組裝 Braciole：

將牛肉片平放

並在每片上鋪上一層

薄薄的餡料

將牛肉緊緊捲起

並用廚房細繩或牙籤固定

煎烤 Braciole：

用大煎鍋以中高火加熱橄欖油

將牛肉捲各面煎至焦黃

取出並放在一邊

準備番茄醬：

在同一個煎鍋中

加熱橄欖油並炒洋蔥直至變軟

加入大蒜，煮 1 分鐘

倒入壓碎的番茄、乾羅勒、牛至、

鹽和胡椒

如果使用請添加紅酒並煮 5 分鐘

慢燉 Braciole：

將煎好的牛肉捲放入番茄醬中

確保完全浸沒

蓋上鍋蓋

以小火慢燉 1 個半至 2 小時

偶爾淋上醬汁

完成：

取出牛肉捲上的廚房

細繩或牙籤

用湯匙將一大匙番茄醬

盛到盤子裡

用新鮮羅勒葉和少許

磨碎的帕瑪森起司裝飾

English Version

英文版本⬇️

Beef Braciole

Beef Braciole



Ingredients:

For the Braciole:

1 ½ lbs thinly sliced beef

(top round or flank steak)

1 cup breadcrumbs

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 garlic cloves minced

2 tablespoons fresh parsley chopped

1 teaspoon dried oregano

Salt and pepper, to taste

2 tablespoons olive oil

For the Tomato Sauce:

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 (28 oz) can crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup red wine (optional)

For Garnish:

Fresh basil leaves

Grated Parmesan cheese

Instructions:

Prepare the Braciole Filling:

In a bowl, mix breadcrumbs,

Parmesan cheese, mozzarella cheese,

minced garlic, parsley, oregano,

salt, and pepper.

Add a drizzle of olive oil to

bind the mixture.

Assemble the Braciole:

Lay the beef slices flat and

spread a thin layer of the filling

over each piece.

Roll the beef tightly and secure

with kitchen twine or toothpicks.

Sear the Braciole:

Heat olive oil in a large skillet

over medium-high heat.

Sear the beef rolls on all sides

until browned.

Remove and set aside.

Prepare the Tomato Sauce:

In the same skillet,

heat olive oil and sauté the

onion until softened.

Add garlic and cook for 1 minute.

Pour in the crushed tomatoes,

dried basil, oregano, salt, and pepper.

If using, add red wine and

simmer for 5 minutes.

Simmer the Braciole:

Add the seared beef rolls to

the tomato sauce,

ensuring they are fully submerged.

Cover and simmer on low heat

for 1 ½ to 2 hours,

occasionally basting with the sauce.

Serve the Braciole:

Remove the kitchen twine or

toothpicks from the beef rolls.

Plate with a generous spoonful

of the tomato sauce.

Garnish and Enjoy:

Garnish with fresh basil leaves

and a sprinkle of grated

Parmesan cheese.

Serve warm with pasta or crusty

bread for a hearty meal.

Thanks for Watching