Beef Braciole with a pinch of Rachael and a dash of Deborah

I’m a huge fan of Everybody Loves Raymond.  I watch it every night on TV Land before I go to sleep.  I call it my deprogramming time of my day.  I can relate to Deborah.  I told my hunka hunka that Marie (mil) reminds me of his mother.  He was in denial,  until he watched a couple episodes.  We laugh about it.  I love that show…and love Marie.   She kills me.

Marie criticizes Deborah’s cooking all the time, which is not the case in my real life because I’m a fantastic cook…just ask me!  Oh wait…you don’t have to ask..I just told you anyway!  In one particular episode, Deborah surprises everyone by making a dish that everyone loves, beef braciole.  This is an Italian dish made with thinly sliced beef rolled with prosciutto and other tasty ingredients.  Deborah’s has a tomato-based sauce.   I love to cook, so why not try to make this myself.

I decided to do this for my hunka hunka.  I planned to create this dish last weekend in honor of the last day of NFL regular season football, but the damn flu bug prevented this. Robert is not a fan of tomato-based dishes, so I found one with a wine reduction base.  Rachael Ray’s mom’s beef braciole.  Watch her video in the link because it’s a great one.  She breaks down how to do it all.  I hope I did her justice. I took lots of pictures to capture this moment.

I stepped out of my comfort zone with this one.  I’m not a white wine drinker as red is best, but I needed dry white wine for this recipe.  My hunka hunka went out to buy some for me because I just could not bring myself to buy it.  That handsome fella is a keeper. 

Rolling up each of the sliced beef was much easier than I imagined.  I was afraid I couldn’t get them closed properly.  But hey…they look awful pretty to me. 

I loved making the wine reduction sauce, or gravy as Rachael calls it.  Smelled so wonderful in my kitchen.   I even included that nasty fungus.  My hunka hunka loves mushrooms.  Just a sec while I throw up a little in my mouth.  Bluh.  I diced them fine as a frog hair split three ways so I wouldn’t have to taste their slimy grossness.  😉

I paired the beef braciole with roasted Brussels sprouts and bacon.  The dish was tasty enough to stand alone, but I wanted to add a veggie in there for color and for health’s sake.  Oddly enough I have taken quite a liking to Brussels sprouts.  I discovered them this past year and can actually eat a whole batch of roasted ones all by myself.  Go figure.  Moma would be so proud!  Or shocked!  Probably a little of both.

I still haven’t brought myself to use my GORGEOUS cutting board.  It’s just too pretty to use.  My hunka hunka asked if I will ever use it.  One day…maybe?!  

Let’s pause for a moment while I admire my board one more time.

Image may contain: one or more people, people sitting and indoor

I made an arugula and baby spinach salad with gourmet tomatoes and Colby Jack cheese. I added sliced fungus (not pictured) on my hunka hunka’s salad.

Look at my pretty sauce simmering. You can almost smell it through the screen.

I prepared my hunka hunka’s plate and let him start. While I was preparing mine, I suddenly hear, “OH MY GOD!” My hunka hunka absolutely loved the dish. The meat was super tender.  I pat myself on the back for that one.  High five Rachael Ray for her mom’s recipe…and to Deborah Ramone for inspiring me to make this dish. 

As I said earlier, I truly stepped out of my comfort zone as this was the most gourmet dish I have ever prepared, but it turned out magnificent. I’m actually proud of myself on this one. Honing my gourmet skills.

Time to put my feet up and relax. Peace Out, Trout!

2 thoughts on “Beef Braciole with a pinch of Rachael and a dash of Deborah

  1. Becky Gilles

    Looks wonderful Nancy…….I love your reckless abandonment approach you use in your thinking about your cooking skills. Now your prepping is from OCD Direct, Inc. I love cooking as well. So I get your zest!!

    Liked by 1 person

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