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:

Quickview
620 Calories
40g Protein
31g Total Fat
41g Carbs
38% Health Score
Limit These
Calories
620k
31%

Fat
31g
48%

  Saturated Fat
8g
50%

Carbohydrates
41g
14%

  Sugar
15g
17%

Cholesterol
93mg
31%

Sodium
2441mg
106%

Alcohol
3g
18%

Get Enough Of These
Protein
40g
80%

Vitamin K
83µg
80%

Vitamin B3
14mg
72%

Selenium
47µg
68%

Vitamin B6
1mg
65%

Vitamin E
7mg
52%

Phosphorus
497mg
50%

Potassium
1683mg
48%

Zinc
7mg
47%

Vitamin B12
2µg
45%

Iron
7mg
44%

Vitamin B1
0.62mg
41%

Vitamin A
1936IU
39%

Vitamin C
31mg
38%

Manganese
0.75mg
38%

Vitamin B2
0.62mg
37%

Copper
0.65mg
32%

Fiber
6g
28%

Magnesium
107mg
27%

Vitamin B5
2mg
23%

Folate
83µg
21%

Calcium
203mg
20%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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