Rhenish-Hessian Braciole

Ingredients

In this adaptation of Braciole from Italian to Rhenish-Hessian cuisine, we incorporate the flavors and ingredients commonly found in the region. The original Italian version often includes ingredients like Parmesan cheese and garlic, which we replace with Rhenish-Hessian staples such as mustard and bacon. The cooking technique remains similar, but the flavor profile is adjusted to suit the preferences of Rhenish-Hessian cuisine. We alse have the original recipe for Braciole messinesi, so you can check it out.

• 4 slices of beef (approximately 150g each) 4 slices of beef (approximately 150g each)
• 4 slices of bacon 4 slices of bacon
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons mustard 2 tablespoons mustard
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 400g tomato sauce 400g tomato sauce
• 250ml beef broth 250ml beef broth
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Lay the beef slices flat and season with salt and pepper.
2. 2.
   Spread a thin layer of mustard on each slice of beef.
3. 3.
   Place a slice of bacon on top of each beef slice.
4. 4.
   Sprinkle the chopped onion and parsley evenly over the bacon.
5. 5.
   Roll up each beef slice tightly and secure with toothpicks.
6. 6.
   Heat the vegetable oil in a large skillet over medium heat.
7. 7.
   Brown the beef rolls on all sides until golden brown.
8. 8.
   Pour in the tomato sauce and beef broth, and add the bay leaf.
9. 9.
   Reduce the heat to low, cover the skillet, and simmer for 1.5 to 2 hours, or until the beef is tender.
10. 10.
    Remove the toothpicks before serving.

Treat your ingredients with care...

• Beef — Choose thinly sliced beef suitable for rolling, such as flank steak or top round. Pound the slices lightly to tenderize them before filling and rolling.
• Bacon — Opt for smoky bacon to enhance the flavor of the dish.
• Tomato sauce — Use a good-quality tomato sauce or passata for the best results.

Tips & Tricks

• For a richer flavor, marinate the beef rolls in the tomato sauce overnight before cooking.
• If you prefer a thicker sauce, remove the beef rolls from the skillet once cooked and simmer the sauce on high heat until it reaches the desired consistency.
• Serve the Braciole with a side of creamy mashed potatoes or buttered noodles to complement the flavors.

Serving advice

Serve the Rhenish-Hessian Braciole hot, accompanied by a generous spoonful of the tomato sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Braciole on a platter, placing them side by side with the tomato sauce drizzled over the top. Sprinkle some additional chopped parsley for an attractive presentation.