Recipe: Yummy Beef Braciole

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. If a piece of meat breaks off, use it to patch a thinner area.

Beef Braciole Just prep the meat, and our Italian plum tomato sauce does the rest of the work. Beef Braciole (also known as braciola) is a classic Italian dish with many variations. It can be made with thin, individual slices of beef such as round or as one large roll using flank steak. You can cook Beef Braciole using 24 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Beef Braciole

  1. You need of Beef Braciole.
  2. Prepare 1 pound of Beef.
  3. You need 1/2 teaspoon of granulated garlic powder.
  4. It's 1/2 cup of Pine nuts.
  5. You need 8 ounces of fresh Spinach.
  6. It's 1/2 cup of shredded Parmesan cheese.
  7. It's 3 of boiled Boiled eggs.
  8. Prepare 1/2 cup of Breadcrumbs.
  9. You need 6 ounces of sliced Prosciutto.
  10. Prepare of To taste salt.
  11. Prepare of To taste ground black pepper.
  12. You need 1 tablespoon of butter.
  13. It's 2 tablespoons of butter melted.
  14. You need of Sauce.
  15. You need 1 of onion diced.
  16. It's 2 cloves of garlic clove thinly sliced.
  17. It's of To taste salt.
  18. Prepare of To taste ground black pepper.
  19. You need 1/2 cup of wine Cabernet Sauvignon.
  20. Prepare 1/2 teaspoon of Italian seasonings.
  21. You need 1/2 cup of shredded Parmesan cheese topping optional.
  22. Prepare 1/4 cup of parsley.
  23. You need 1/2 cup of dried Currants.
  24. Prepare 28 ounces of crushed tomatoes.

It can also be made with pork and it always has a savory filling. Lay the meat slices out side by side on a clean workspace. Drizzle on olive oil and roll each piece up from the widest to narrowest end. Beef Braciole is classic Italian comfort food and a great dish to make on a wintery Sunday afternoon.

Beef Braciole step by step

  1. 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..
  2. 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..
  3. 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..
  4. I found out to add the filling first, then, set two pieces of egg in the end area. Get the currants ready..
  5. 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..
  6. 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..
  7. 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!!.
  8. 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! Beef Braciole was one of the recipes I developed during the early days of my restaurant career. I always cut my own steaks and the end of the Strip was never really fit for a good steak. I would save those pieces for other recipes, and Braciole was always a customer favorite in the restaurants I worked at. Beef Braciole was a popular dish in our home growing up.

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