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Beef Braciole with DEADLINE

Guilty confession time: like so many others, "cooking YouTube" is a nightly indulgence in the Napanee Beer family. A particular favourite is the inimitable Binging With Babish -- so when the Braciole episode was released, it was inevitable that it'd be hitting the kitchen as soon as a grocery supply trip could happen!

This super-satisfying beef dish is rich, flavourful and a lot of fun to make. The addition of DEADLINE Premium Blonde Lager to the sauce (in the place of water) adds a subtle complexity that's really beautiful. Below are our details, but for all the deets, check out Babish's site.

INGREDIENTS

  • 1 cup Italian bread crumbs
  • Few sprigs of fresh basil
  • 2-3 cuts fast-fry or flank steak
  • Garlic powder
  • Oregano
  • Salt
  • Pepper
  • 1 cup currants
  • 1/4 cup grated parmesan cheese
  • Large white onion, diced
  • 2-3 cloves garlic, crushed
  • 2 tbsp tomato paste
  • 768ml can of whole tomatoes
  • 1 can DEADLINE Premium Blonde Lager
  • Box of your favourite pasta (we love DeCecco's rigatoni)
  • Olive oil

STEP BY STEP

  1. Preheat the oven to 325° F
  2. Place your cuts of beer between two layers of plastic wrap, and use a meat mallet to pound them out to approximately 1/8" thick (be careful not to pound too thin to prevent tearing)
  3. Trim cuts into approximately 5-6" square pieces; lay out together
  4. Cover each piece of beef in a light layer of each of the following, in order:
    1. Bread crumbs,
    2. Salt,
    3. Fresh ground pepper,
    4. Garlic powder,
    5. Currants,
    6. Parmesam cheese
  5. Tightly roll each prepared cut into a tight, jelly-roll-like roll; secure with butcher's twine or toothpicks
  6. In a heavy bottomed, oven safe pot or dutch oven, heat a few tablespoons of olive oil over medium high heat; brown one side of each prepared roll until a delicious, dark crust forms. Remove from pot and set aside
  7. Add a bit more olive oil to the pot and add onion; cook until glassy, about 3 minutes. (Tip: Deglaze your pot with a bit of balsamic vinegar for a delicious touch of flavour)
  8. Add garlic to pot and cook, 2 minutes
  9. Add can of tomatoes, tomato past, DEADLINE Premium Blonde Lager, pinches of oregano, salt and pepper to pot
  10. Using a potato masher or a heavy spoon, crush the tomatoes into the sauce
  11. Bring sauce to a simmer on the stove top
  12. Add braciole back to the pot, with the browned side above the top of the sauce
  13. Cover pot and cook in oven for 90 minutes
  14. Remove lid and cook for an additional 15-30 minutes, or until sauce has reduced to your desired consistency
  15. Cook pasta, following the directions on the box
  16. Top pasta with a generous helping of sauce, placing a braciole right in the middle (clip the twine or pull out the toothpicks unless you want your dinner guests cursing your name)
  17. Garnish with chopped fresh basil

Enjoy!

Seriously, go check out Binging With Babish -- we dare you not to love it!

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