Italian beef braciole
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!
Servings: 16 pieces
Calories: 216kcal
Ingredients
- 4 pounds top round steak (London broil or beef cutlets) sliced thin (about 16 pieces)
- 10 to 12 cloves garlic minced
- 1/4 cup grated cheese (parmesan) up to 1/2 cup
- 1 bunch fresh parsley finely chopped
- 2 teaspoons salt (this is an estimate for all pieces, I simply lightly sprinkle each piece)
- 1 teaspoon pepper (this is an estimate for all pieces, I simply lightly sprinkle each piece)
- 1/4 cup olive oil for frying and to drizzle
- 2 quarts pasta sauce
- 16 toothpicks for closing up/securing the rolls of meat
Instructions
- 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)
Notes
Make sure to roll the beef fairly tightly and secure well with toothpicks or butcher's twine
Make sure you cook these long enough - the meat must be cooked long and slow to develop flavor and turn tender
Nutrition
Serving: 1piece | Calories: 216kcal | Carbohydrates: 7g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 1009mg | Potassium: 842mg | Fiber: 2g | Sugar: 5g | Vitamin A: 825IU | Vitamin C: 13.6mg | Calcium: 66mg | Iron: 3.7mg