2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Beef and Sausage Braciole


Beef and Sausage Braciole, thinly sliced sirloin wrapped around Italian sausage, is one of our go-to favorites when we have a snow day. When there’s a possibility of being iced in, we head straight to Jimmy’s Italian Food Store before the roads get bad. You can buy the ingredients anywhere for this meal, but no one else thinly slices the beef just right, and I have yet to find or make a better sausage than Jimmy’s! Serve the braciole (pronounced bra-CHIO-leh) with buccatini or spaghetti for an impressive meal.

Serves 6

Prep Time: 40 minutes
Cook Time: 1 hour

1 pound mild Italian bulk sausage
1 cup grated Parmigiano Reggiano plus extra for garnish
1 large egg
¼ cup chopped parsley plus extra for garnish
2 slices white bread, cubed
⅓ cup milk
1 pound (or 6 slices) sirloin tip, thinly sliced to ⅛-inch thick
1 teaspoon kosher salt
2 tablespoons canola or grapeseed oil
3 garlic cloves, roughly chopped
2 shallots, roughly chopped
1 carrot, diced
1 celery stalk, diced
1 anchovy fillet
3 cups dry red wine, like Chianti Classico
1 (28-ounce) can crushed tomatoes
1 cup water
1 tablespoon tomato paste
2 bay leaves

In a large bowl, combine sausage, 1 cup Parmigiano Reggiano, egg, and ¼ cup parsley. In a smaller bowl, work bread and milk together with your hands until the milk is absorbed and the bread is slightly broken down. Add the bread mixture to the sausage and work in with your hands until combined.

Working with your fingertips, lightly and evenly press ½ cup of the mixture onto the center of a slice of sirloin, leaving a 1-inch border around the edges. Fold the 2 outer sides of the sirloin, just overlapping the filling. Then roll from the bottom up, creating a rolled package shape. Secure the package by tying 2 pieces of cooking twine around the roll on both ends. Alternatively, you can also secure it with a toothpick at the seal. Repeat with the remaining sirloin slices. Season with kosher salt.

In a large, heavy-bottom braising pot or Dutch oven, heat oil over medium-high heat. Once the oil is hot, sear the rolled meat until browned on all sides, about 2 minutes a side. Do this in batches of 3 if your pot is not large enough to avoid overcrowding.

Remove the meat rolls from the pot, reduce heat to medium and add garlic, shallots, carrot, celery, anchovy and a pinch of salt. Sauté until the anchovy has disintegrated, about 2 minutes. Add wine and stir to release the browned bits off the bottom of the pot. Cook for 5 to 10 minutes until the wine has reduced by half, then add the tomatoes, water, paste and bay leaves. Bring to a boil, then reduce to a very low simmer. Return the meat rolls to the pot, cover and simmer for 1 hour.

Once finished, remove the twine or toothpicks from the braciole. Transfer the braising liquid to a blender and puree until smooth. Taste, and add salt and pepper, if needed. Return the sauce to the pot along with the meat rolls and keep warm until ready to serve. Serve with cooked buccatini or spaghetti and garnish with fresh parsley and grated Parmigiano Reggiano.

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MEREDITH STEELE is a recipe developer, food writer, food photographer and author of, an award winning family food blog celebrating creative and fresh foods. Her recipe development and photography company, MBS Recipe Development specializes in multimedia recipe development for commercial and small business who’s clients include everyone from Ziploc® to small wineries. Meredith’s work has been published online, in various print media, and has been nominated for the SAVEUR awards. She can also be found across the pond writing a monthly column for When Meredith is not in the kitchen, she’s roaming Dallas, Texas with her husband, curly-headed pixie of a daughter, and big floppy-eared dog.

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