Binging with Babish: Braciole from Everybody Loves Raymond

That's amazing, I mean, that's amazing, are you sure you are? Deborah did this. I know, I know I couldn't believe it either. She came up with a recipe. Yes, real cooks don't need recipes. So Deborah can now cook. there's no color in Raymond's rainbow, what's up guys, welcome back to bingeing with Babish this week? We're taking a look at Deborah's Breschel from Everybody Loves Raymond. Now, first, I have bad news. I ended up making Brazell's with both of them into a skirt steak. for the Brazilian

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version and these some top round chops, but I forgot to transfer all the pictures and I'm traveling now so we'll just do the latter and review the skirt steak version for when we do the basics. from bridge ole with

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for now we are making our own breadcrumbs for some reason I had a lot of stale Italian bread lying around and why throw it away or compost it when you can just break it up and put it in the jar of a food processor and process it in two homemade breadcrumbs but we don't stop there, let's introduce some fresh herbs into the situation, a handful of parsley and a handful of fresh basil, mix them with processed breadcrumbs, give it another processing or two and watch how the homemade breadcrumbs turn out.

It turns light green and elegantly fragrant and there you have it, a homemade Italian-style breadcrumb that is worth the effort. Yes, it's probably not something worth doing, however, it's pounding the meat if you're using meat chops in the middle. Two sheets of plastic wrap come off and are pounded with a meat mallet. This not only tenderizes our chops, but makes them nice and thin, which is what we need when rolling them once you're done pounding. your meat and it's very fine and thin, it's time to divide it into slightly smaller pieces. I'm going to make squares that are about five by five inches and now it's time to start filling these things.

I'm going to start by laying a kosher foundation. salt and freshly ground pepper and then I was trying to imagine what Deborah would make, so I chose garlic powder and fresh garlic LU, a generous pinch of store-bought Italian-style breadcrumbs and then the only ingredient Deborah mentions by name , gooseberries in favor. of raisins, a popular Sicilian addition to red meat dishes, lastly, a generous pinch of freshly grated parmesan and then we start rolling, we just want to roll them up as tight as if it were a small beef jelly roll, but then we are asked a question.

As for how to secure them, many people opt for toothpicks, but in the show you can see that Debra clearly uses butcher's twine, two pieces tied to each end of each Brazil log, something nice and tight to ensure the fillings will not spill during its long time. long stew and tomato sauce and with that ready to go on the stove, we're going to heat up some olive oil in a large pot over medium-high heat for 2 to 3 minutes until shimmering and then we're going to deposit our Brazil. being careful not to grip the pot too much and then letting them sit undisturbed for at least 5 minutes until a deep golden brown crust forms.

You could see them everywhere but it takes longer and I really think you only need to brown the tops because they are the only parts of the bridge that stick out above the sauce during soldering, once we have a nice color there we'll leave them at a side on a plate and we'll make the most of the beautiful bottom of In the pot we'll sauté maybe half a large chopped onion in the residual fat and leave it until it's soft, slightly golden and translucent, then we'll crush a clove of garlic in there and let it sauté for about a minute until fragrant, then at this point it's pretty.

As much as standard Italian-American red sauce rules, a couple tablespoons of tomato paste, let it sauté for a few seconds before pouring it into a 28-ounce can of San Marzano tomatoes along with maybe half a can of water, a generous pinch of oregano and a pinch of kosher salt, a few twists of freshly ground black pepper and mash it all together with your favorite potato or tomato masher once it's achieved a marinara consistency go ahead and bring it to a simmer and then we'll drop in our Brazil in the hot water. tub in the exact same orientation as when browning, don't crowd them, don't stack them, just place them in the sauce with only their golden facades facing the sky, pour the accumulated enemy juices back into the dish, partially covering and place it in an oven preheated to 325 degrees Fahrenheit. for between an hour and a half to two and a half hours, uncovering if necessary to help the sauce evaporate and thicken a little faster, then we'll test for doneness by grabbing our little chef's knife or a paring knife and seeing if It can be worked into the flesh with little or no resistance before we are all plated with nowhere to go.

How about we take a quick look at our cross section to put your diners at ease? Optionally, you can pre-remove the butcher twine, but you could give them a fun little project to work on so they don't talk to you as much when you're trying to eat and let's see what kind of swirl we have cooking not bad the currents looked a little weird and meat, but they taste very good in In fact, everything tastes very good, it's like a deconstructed Sicilian meatball. I even included one in the clean plate club before we even got to the plating stage and it said they weren't tender enough, so don't be afraid to put them back in the Bake for another half hour or so once they're done. the Brazil is done, go ahead and skim the sauce, it will be a lot of accumulated fat from all that meat and as my grandmother used to say, no one wants a greasy Brazil, she never said that.

I made it up and I'm sorry, as I have demonstrated many times on the show, it is best to finish cooking the pasta in the sauce, so remove the pasta when it is about a minute away from being ready, combine it with the sauce in a sided skillet high along with about a quarter cup of pasta cooking water, let it finish cooking for a minute or two until it absorbs the pasta cooking water and is cooked through, then we will turn off the heat and finish the pasta with about a tablespoon and a half of butter.

I know this is probably not what she would have ever made, but she didn't serve pasta to Brazil, so I'll take some artistic license once the butter melts and the pasta has a beautiful machine-like aura. It's time to serve in a hot bowl, the pasta is artfully covered, these brizola in strips covered with a little extra sauce and of course you can serve it like this, but we're going to dress it with a little freshly grated parmesan and then finish off the Sicilian. The great thing about this dish is that lots of hot toasted pine nuts will be sprinkled with freshly chopped basil and then finally it's time to eat, as you can see our brittle is now really tender.

I'm cutting it with butter. knife and in the end I'm almost glad I forgot to transform the images of my skirt steak because this isn't a dish that necessarily needs revision, it's a member of the clean plate club, in fact, twice in the same episode.