Description

Beef Braciole is an Italian American comfort food. Beef roulades stuffed with breadcrumbs, parmesan cheese, garlic, parsley and Prosciutto then braised in tomato sauce

Ingredients

2-3 pounds Beef, Top Round/Flank Steak/Skirt Steak (3 pounds should yield 4-6 Braciole). 5-6 cups of homemade red sauce or of your favorite store bought. 1 cup breadcrumbs ½ cup grated parmesan cheese 6 garlic cloves, finely chopped ¼ cup Italian Parsley, finely chopped 2-3 tablespoons extra virgin olive oil Salt & Pepper to taste Prosciutto (1 slice per piece of Braciole) Provolone Cheese, optional (1 slice per Braciole) ½ cup red or white wine or beef broth (used to deglaze the pan)

Instructions

Pound out each slice of top round to about ¼ inch thick, season with salt & pepper to taste. In a medium bowl add the breadcrumbs, parmesan cheese, garlic, parsley and mix together. Use enough olive oil to moisten the breadcrumbs and mix well. Take a slice of your pounded beef and top with a tablespoon or 2 of the breadcrumbs, then a slice of Prosciutto, then a slice of Provolone (If using). Tuck the sides of the beef in as best you can and into a cylinder and secure with toothpicks. In a heavy bottomed add enough olive oil to coat the bottom of the pan and brown each of the Braciole on all sides. When all the pieces have been browned, remove from the pan and set aside. Deglaze the pan with the wine, scraping up the brown pit from the bottom of the pan. Add about 5 cups of your red sauce to the deglazed pan and bring up to a simmer. Add the pieces of Braciole back to the pan, if needed add enough additional sauce to come up to halfway of each piece. Cover and bake in a preheated 325 F degree oven for an hour and 45 minutes to 2 hours, or until desired tenderness. You can also braise on the stove, cover the pot and simmer 1 hour 45 minutes to 2 hours of until desired tenderness.

Serves

4 - 6

Additional Comments

You can also use Pork, Veal or Chicken with this recipe.

Beef Braciole