Tatar-Style Drunken Braciole

Ingredients

In this Tatar adaptation of the Italian braciole, we incorporate Tatar spices such as coriander, cumin, and paprika to infuse the dish with a warm and aromatic flavor profile. Additionally, we use a rich red wine in the sauce to add a touch of sweetness and depth to the dish, giving it a unique Tatar twist. We alse have the original recipe for Braciole ubriache, so you can check it out.

• 6 thin beef slices (approximately 500g / 1.1 lb) 6 thin beef slices (approximately 500g / 1.1 lb)
• 1/4 cup (60ml) breadcrumbs 1/4 cup (60ml) breadcrumbs
• 2 tablespoons coriander, ground 2 tablespoons coriander, ground
• 1 tablespoon cumin, ground 1 tablespoon cumin, ground
• 1 tablespoon paprika 1 tablespoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the breadcrumbs, coriander, cumin, paprika, salt, and black pepper.
2. 2.
   Lay the beef slices flat and evenly distribute the breadcrumb mixture over each slice.
3. 3.
   Roll up the beef slices tightly and secure with toothpicks.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.
5. 5.
   Place the beef rolls in the skillet and brown on all sides.
6. 6.
   In a separate bowl, whisk together the red wine, beef broth, and tomato paste until well combined.
7. 7.
   Pour the wine mixture over the beef rolls in the skillet.
8. 8.
   Reduce the heat to low, cover the skillet, and simmer for 1 hour, or until the beef is tender.
9. 9.
   Remove the toothpicks from the beef rolls before serving.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Beef slices — Pound the beef slices to an even thickness for easier rolling and cooking.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the breadcrumb mixture.
• For a richer sauce, you can add a tablespoon of butter at the end of cooking and stir until melted.
• Serve the Tatar-Style Drunken Braciole with a side of mashed potatoes or buttered noodles to soak up the delicious wine sauce.

Serving advice

Serve the Tatar-Style Drunken Braciole hot, garnished with fresh parsley. Accompany it with a side of mashed potatoes or buttered noodles to complement the flavors and soak up the delicious wine sauce.

Presentation advice

Arrange the Tatar-Style Drunken Braciole on a platter, showcasing the beautiful spiral pattern of the beef rolls. Drizzle some of the wine sauce over the rolls and garnish with fresh parsley for an elegant presentation.