BEEF BRACIOLE RECIPE

PREP TIME: 30 MINS | COOK TIME: 2 HRS | TOTAL TIME: 2 HRS 30 MINS | SERVINGS: 6

This beef braciole is a classic Southern Italian dish that will impress everyone around the dinner table. A hearty homemade dish with thin beef slices simmered in a wine-infused sauce. Make this ahead and simply keep it in the fridge. When ready to serve, cook as directed, either in the oven, on the stovetop, or in a slow cooker. You can also store this in the freezer for up to 1 to 2 months for an easy and quick weeknight meal.

INGREDIENTS :

• 2 tbsp olive oil
• 6 thin slices boneless top round (about 2 lbs.)
• 12 cloves garlic
• 2 tbsp seasoned dry bread crumbs
• 1 c. shredded Parmesan or Romano cheese – plus more for serving if desired
• 12 thin slices prosciutto
• 2 c. beef broth
• 2 c. dry red wine
• 2 tsp dried Italian seasoning
• salt and freshly ground black pepper – to taste
• 2 heaping tbsp all-purpose flour
• 1 can (28 oz.) crushed tomatoes – preferably a good imported Italian brand
• ½ c. finely chopped Italian parsley – (flat-leaf parsley), plus more for garnish

DIRECTIONS :

Step 1: In half widthwise, cut top-round slices of the beef to make 12 equal pieces. Between 2 plastic wraps, lay the beef and gently pound to about ¼ to ⅛-inch thickness.

Step 2: Grab 4 cloves of garlic and mince, then slice the rest of the 8 cloves.

Step 3: In a small bowl, mix the minced garlic with parsley, cheese, breadcrumbs, salt, and black pepper.

Step 4: Over the beef, place a slice of prosciutto and evenly sprinkle with the garlic mixture. Then, roll the beef into a cylinder and tuck. While rolling, tuck the sides to hold in the filling and secure with toothpicks.

Step 5: In a Dutch oven or large pot, heat the olive oil over medium-high heat. Once hot, add the beef rolls, seam-side down. Cook the first side until brown, then occasionally turn the meat until all sides of each roll are nicely browned. To a plate, transfer the beef rolls when done.

Step 6: To the same pot, pour in the wine and add the sliced garlic. Bring to a boil, scraping the browned bits from the bottom of the pot. Next, pour in the beef broth and add the tomatoes along with the Italian seasoning. Return the beef rolls to the pot and bring everything to a simmer.

Step 7: Put the lid on and adjust the heat to low. Continue to cook while turning the beef rolls often, until tender and easily pierced using a fork. This takes about 1 1/2 hours. Or bake in the oven for 1 ½-2 hours at 325 degrees, covered. You can also do this in a slow cooker set on high for 3 to 4 hours or 5 to 6 hours on medium, or on low for 7 to 8 hours.

Step 8: If cooking in the oven, return the pot to the stove and ladle some of the cooking liquid into a bowl. To create a slurry, add the flour to the bowl and mix well until smooth. Gradually add this to the pot and bring to a slow simmer until thickened.

Step 9: To taste, season with salt and black pepper. Take the toothpicks off and serve the beef braciole over pasta with more grated cheese. Enjoy!

NOTES:

TO MAKE AHEAD:

• Prep and place in the pot with the sauce. Place in the fridge. When ready to cook, proceed as directed.
• Or cook and allow to cool completely. Then, store it in the fridge. Before serving, reheat in the oven, on the stovetop, or in your slow cooker.

FREEZER-FRIENDLY: 

• Once cooked, let it cool completely before keeping it in an airtight container. Then, store in the freezer for 1 to 2 months. When ready to serve, thaw in the fridge before reheating in the oven at 350 degrees.

NUTRITION FACTS:

Serving: 2 | Calories: 570 kcal | Carbohydrates: 8g | Protein: 63g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 832mg | Potassium: 1006mg | Fiber: 1g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 9mg | Calcium: 275mg | Iron: 6mg