Braised Beef Birds With Olives And Capers Recipe
Braised Beef Birds With Olives And Capers is an exotic and exquisite dish that is perfect for your parties. Trust me this Braised Beef Birds With Olives And Capers is a wonderful treat especially if your looking for something new and different.
Ingredients
Stuffing
5 thick slices spicy Italian salami, minced
3 ounces mortadella, minced
5 ounces Italian Parmesan cheese, grated
3 green onions, minced
1/3 cup minced parsley (preferably Italian)
1 small garlic clove, minced
1 egg yolk
1/2 teaspoon dried basil or 1 1/2 teaspoons fresh
Salt and freshly ground pepper
Beef Birds
1 1/2 to 1 3/4 pounds beef top round, well trimmed and cut into 4 slices
1/4 inch thick 8 thin slices pancetta (Italian dry cured unsmoked bacon)
Braising Sauce
5 tablespoons full-bodied olive oil
2 medium onions, minced
10 large garlic cloves, lightly crushed
1/4 cup minced parsley
1 tablespoon dried basil or 3 tablespoons minced fresh
3/4 teaspoon dried oregano or 2 1/2 teaspoons minced fresh
1/4 cup full-bodied red wine (Barolo, Grumello or Bardolino)
2 generous teaspoons anchovy paste
1 1 pound 12 ounce can plum tomatoes
15 oil cured black olives, pitted and chopped
Juice and grated peel of 1 medium lemon
1 tablespoon drained capers
Dash of hot pepper sauce (optional)
Salt and freshly ground pepper
Directions
For stuffing: Combine all ingredients in large bowl.
Cover and chill for 1 to 2 hours, or up to 2 days.
For beef birds: Pound beef slices between 2 sheets of waxed paper until very thin but not torn.
Cut beef slices in half and top each with slice of pancetta.
Spread stuffing over meat, leaving 1/2 inch border on all sides.
Starting at narrow end, roll up each slice, tucking in edges as you roll to prevent stuffing from leaking out during cooking.
Tie with string to form compact cylinders.
For sauce: Heat oil in large skillet over medium-high heat.
Add beef birds and brown well on all sides.
Transfer birds to platter using slotted spoon.
Add onion and saute quickly until browned.
Stir in garlic and cook, stirring often, until it just begins to color.
Add parsley and cook another few seconds.
Stir in herbs and wine.
Bring to boil and cook until wine is reduced by half.
Add anchovy paste and tomatoes and stir until blended.
Add beef birds and turn to coat well with sauce.
Reduce heat, cover and simmer until beef is barely tender, about 1 hour.
Stir in olives and continue cooking until beef is tender when pierced with fork.
Skim off any fat accumulated on surface.
(Beef birds may be prepared ahead to this point and refrigerated several days.)
Cover and chill for 1 to 2 hours, or up to 2 days.
For beef birds: Pound beef slices between 2 sheets of waxed paper until very thin but not torn.
Cut beef slices in half and top each with slice of pancetta.
Spread stuffing over meat, leaving 1/2 inch border on all sides.
Starting at narrow end, roll up each slice, tucking in edges as you roll to prevent stuffing from leaking out during cooking.
Tie with string to form compact cylinders.
For sauce: Heat oil in large skillet over medium-high heat.
Add beef birds and brown well on all sides.
Transfer birds to platter using slotted spoon.
Add onion and saute quickly until browned.
Stir in garlic and cook, stirring often, until it just begins to color.
Add parsley and cook another few seconds.
Stir in herbs and wine.
Bring to boil and cook until wine is reduced by half.
Add anchovy paste and tomatoes and stir until blended.
Add beef birds and turn to coat well with sauce.
Reduce heat, cover and simmer until beef is barely tender, about 1 hour.
Stir in olives and continue cooking until beef is tender when pierced with fork.
Skim off any fat accumulated on surface.
(Beef birds may be prepared ahead to this point and refrigerated several days.)
