Beef Braciole. Beef Braciole is a fantastic way to add additional flavor to a scratch-made tomato sauce. The steaks can be browned in a saucepot and slowly simmered with your family's tomato sauce recipe. This is stuffed, rolled beef that's cooked in a little bit of tomato sauce.
In a small bowl, combine eggs and bread crumbs. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen string. You can have Beef Braciole using 24 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Beef Braciole
- It’s of Beef Braciole.
- You need 1 pound of Beef.
- It’s 1/2 teaspoon of granulated garlic powder.
- Prepare 1/2 cup of Pine nuts.
- It’s 8 ounces of fresh Spinach.
- It’s 1/2 cup of shredded Parmesan cheese.
- It’s 3 of boiled Boiled eggs.
- You need 1/2 cup of Breadcrumbs.
- Prepare 6 ounces of sliced Prosciutto.
- It’s of To taste salt.
- You need of To taste ground black pepper.
- You need 1 tablespoon of butter.
- It’s 2 tablespoons of butter melted.
- It’s of Sauce.
- Prepare 1 of onion diced.
- It’s 2 cloves of garlic clove thinly sliced.
- Prepare of To taste salt.
- Prepare of To taste ground black pepper.
- You need 1/2 cup of wine Cabernet Sauvignon.
- You need 1/2 teaspoon of Italian seasonings.
- It’s 1/2 cup of shredded Parmesan cheese topping optional.
- You need 1/4 cup of parsley.
- You need 1/2 cup of dried Currants.
- Prepare 28 ounces of crushed tomatoes.
Beef Braciole Recipe is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce. It can be made with thin, individual slices of beef such as round or as one large roll using flank steak. It can also be made with pork and it always has a savory filling. Beef Braciole is classic Italian comfort food and a great dish to make on a wintery Sunday afternoon.
Beef Braciole step by step
- Toast the pine nuts, and set aside. Slice the beef half an inch thick. Boil the eggs, peel, and wedge. Melt the butter and mix with breadcrumbs..
- Take the meat tenderizer mallet and beat the beef between two pieces of plastic wrap. Beat as thin as possible. Take a tablespoon of butter heat in a skillet and sauté the spinach till wilted..
- When done thinning the beef, season with Italian seasonings, salt, and pepper. Add prosciutto slice on each piece. Add egg, spinach, pine nuts, breadcrumbs, and cheese..
- I found out to add the filling first, then, set two pieces of egg in the end area. Get the currants ready..
- Roll up the beef with the filling inside the beef roll. Tie the beef up with butchers twine. Heat the pan with olive oil. Sear the rolls on all sides..
- Dice and sauté the onion add to the skillet with the braciole. Sauté till the onion and garlic is translucent. Add the currants and sun-dried tomatoes..
- When seared add Cabernet Sauvignon, crushed tomatoes, and salt simmer for 2 hours, covered. If you have too much juices in pan take a little out and add as it simmers. When tender add 1/2 cup shredded Parmesan cheese, if you like, serve. I hope you enjoy!!.
- Reminder before serving remove the butchers twine..
Stuffed beef rolls, simmered slowly in tomato sauce so the flavors from the stuffing infuse the sauce and the meat becomes fork tender, all while filling your house with the sweet smell of Italian Sunday dinner! To make the beef braciole (pronounced bra'zhul which means 'slices of beef'), a tender flank steak is pounded or butterflied to an even thickness and then rolled with a flavorful filling of salt pork, garlic, pesto, parsley, prosciutto and Pecorino Romano cheese. Bracioles, usually beef (but can also be pork or chicken) can consist of a variety of fillings, most commonly some kind of combination of bread crumbs, herbs, garlic, and sometimes cheese or pancetta. This version also includes pine nuts and raisins, two kinds of cheese, and instead of pancetta uses this delicious prosciutto. WHAT CUT OF BEEF FOR BRACIOLE You're going to want to choose a thin slice of beef for slow cooker beef braciole.