Italian Beef Braciole
You can never have too many Mediterranean recipes, so give Italian Beef Braciole a try. This main course has 620 calories, 40g of protein, and 31g of fat per serving. This recipe serves 4 and costs $3.83 per serving. If you have marinara sauce, prosciutto, red wine, and a few other ingredients on hand, you can make it. 2 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 81%, this dish is awesome. Similar recipes include Italian Beef Braciole, Italian Beef Braciole, and Italian Beef Braciole.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound round steak (choose a solid piece without loose segments)
4 slices prosciutto
6 slices Genoa salami
1 cup fresh bread crumbs
1/4 cup fresh Italian parsley, minced
1/4 cup grated parmesan or Romano cheese
4 tablespoons olive oil
3 cloves garlic, peeled and halved
6 cups prepared marinara sauce
1/2 cup red wine
Equipment:
meat tenderizer
plastic wrap
kitchen twine
dutch oven
frying pan
tongs
Cooking instruction summary:
Pound the beef between two sheets of plastic wrap with a meat tenderizer mallet until about to inch thick being careful to prevent holes or tears in the meat. Any holes that do happen can be patched with a piece of prosciutto or salami during the next step. Place the prosciutto and salami in a single layer over the beef. If there are any holes or thin places in the beef, make sure to place the meat over those areas. Spread the breadcrumbs over the salami in an even layer leaving an inch on all sides to make rolling the meat easier. Sprinkle the cheese over the breadcrumbs and drizzle 2 tablespoons of the olive oil over all. Carefully fold the edges over and begin to roll the beef. Tie the roll in several places with kitchen twine and gently rub the outside of the roll with the remaining oil. Heat a non-stick skillet over medium high heat. With the aid of tongs, sear the roll all over, including the ends, until nicely browned all over. While the meat is browning, heat the marinara sauce, garlic and wine in a Dutch oven or pan large enough to hold the size of the roll. Place the browned braciole in the sauce and bring to a gentle simmer. Cover and braise, over low heat until tender. The braciole in the photograph took 3 hours until a fork inserted into the meat slid in easily. When tender, carefully remove the beef roll from the sauce and set on a platter. Let the roll cool for about 5-10 minutes and remove the string. Slice the braciole and serve with pasta or gnocchi with the sauce over the top and plenty of parmesan cheese.
Step by step:
1. Pound the beef between two sheets of plastic wrap with a meat tenderizer mallet until about to inch thick being careful to prevent holes or tears in the meat. Any holes that do happen can be patched with a piece of prosciutto or salami during the next step.
2. Place the prosciutto and salami in a single layer over the beef. If there are any holes or thin places in the beef, make sure to place the meat over those areas.
3. Spread the breadcrumbs over the salami in an even layer leaving an inch on all sides to make rolling the meat easier.
4. Sprinkle the cheese over the breadcrumbs and drizzle 2 tablespoons of the olive oil over all.
5. Carefully fold the edges over and begin to roll the beef. Tie the roll in several places with kitchen twine and gently rub the outside of the roll with the remaining oil.
6. Heat a non-stick skillet over medium high heat. With the aid of tongs, sear the roll all over, including the ends, until nicely browned all over. While the meat is browning, heat the marinara sauce, garlic and wine in a Dutch oven or pan large enough to hold the size of the roll.
7. Place the browned braciole in the sauce and bring to a gentle simmer. Cover and braise, over low heat until tender. The braciole in the photograph took 3 hours until a fork inserted into the meat slid in easily.
8. When tender, carefully remove the beef roll from the sauce and set on a platter.
9. Let the roll cool for about 5-10 minutes and remove the string. Slice the braciole and serve with pasta or gnocchi with the sauce over the top and plenty of parmesan cheese.
Nutrition Information:
covered percent of daily need
