This recipe for Italian beef braciole is made from thin slices of beef and a few other simple ingredients like garlic, parsley, and grated cheese. The secret is long and slow cooking to get the most tender and tasty braciole ever!
Place a slice of beef (should already have been sliced thin or pounded thin) on a clean work surface
Top with a drizzle of olive oil, and season with salt and pepper
Then top with minced garlic, parsley, and grated cheese
Roll the meat up into a tight roll and then secure tightly with a toothpick or butcher's twine
Repeat this process until all the meat slices have been seasoned and rolled up.
Set a grilling or frying pan on the stove and heat over medium-high heat
Add a few tablespoons of olive oil to the pan and then add the meat rolls (do not overcrowd the pan - you may need to do this in two batches)
Brown for about 1 or 2 minutes each side (depending on the power of your stove) and then set aside in a dish
In another pot (big enough to fit all of the braciole plus pasta sauce), add pasta sauce with the browned pieces of braciole and place over medium heat.
After the braciole and sauce have heated up (2 or 3 minutes), reduce flame to very very low, and continue to cook (barely simmering) for about 1.5 to 2 hours)
You may use a crockpot instead (4 to 5 hours on high or 8 to 9 hours on low)
Make sure to roll the beef fairly tightly and secure well with toothpicks or butcher's twineMake sure you cook these long enough - the meat must be cooked long and slow to develop flavor and turn tender