Beef Braciole with Cavolo Nero and Parmesan Salad

 

Beef Braciole with Cavolo Nero and Parmesan Salad

Serves: 6

Ingredients

Blue Triangle 70 ml olive oil
Blue Triangle 1 onion, finely chopped
Blue Triangle 80 gm mild pancetta, finely chopped
Blue Triangle 2 garlic cloves, finely chopped
Blue Triangle 2 tbsp each rosemary and thyme, finely chopped
Blue Triangle 80 gm coarse sourdough crumbs from day-old bread
Blue Triangle 20 gm currants, soaked in 40ml aged red wine vinegar for 10 minutes
Blue Triangle 1 beef fillet (about 1.2kg)

 

Cavolo Nero and Parmesan Salad

Blue Triangle 1 bunch cavolo nero, thinly sliced
Blue Triangle 1 fennel bulb, thinly sliced on a mandolin, fronds reserved
Blue Triangle 30 ml lemon juice
Blue Triangle 2 tbsp extra-virgin olive oil
Blue Triangle 30 gm finely grated parmesan

 

Method

  1. Preheat oven to 200C. Heat 30ml oil in a frying pan over medium heat, add onion, pancetta and garlic, stir occasionally until tender (5-7 minutes). Add herbs, stir until fragrant, remove from heat, cool slightly, add crumbs and currant mixture, season to taste.
  2. Place beef on a work surface, scatter over filling, roll beef to form a long cylinder, then tie at intervals with kitchen string to secure and cut width-ways into six rounds.
  3. Preheat a char-grill pan over high heat. Drizzle beef with remaining oil, season to taste and grill until browned (1-2 minutes each side). Transfer to a baking tray, roast until cooked (7-10 minutes for medium-rare), set aside to rest (5 minutes).
  4. Meanwhile, for cavolo nero and parmesan salad, combine ingredients in a bowl and season to taste. Serve with beef.

 

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result.

 For more great Australian beef recipes and advice on how to cook a steak, check out our recipes section.

 

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

Restaurants & Retailers

Prince Alfred - 355 Bay St, Port Melbourne VIC

Prince Alfred - 355 Bay St, Port Melbourne VIC

Paringa Estate Mornington Peninsula

Paringa Estate
Mornington Peninsula

Cumulus Up Upstairs 45 Flinders Lane, Melbourne

Cumulus Up 
Upstairs 45 Flinders Lane, Melbourne

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Jing An Shangri La, Shanghai China

Jing An Shangri La, Shanghai China

Our Farmers

Stephen Pilkington

Stephen Pilkington

Jamie Oliver

Jamie Oliver

Charles Henry Rothwell

G231

Andrew Kay

Andrew Kay

Michael Kay

Michael Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour