Beef Braciole recipe

Introduction

Beef Braciole is a classic Italian dish that features thin slices of beef stuffed with a flavorful mixture of breadcrumbs, Parmesan cheese, fresh herbs, and prosciutto. The meat is then rolled, browned, and simmered in a rich tomato sauce until tender. It’s a perfect meal for a cozy dinner, often served over pasta or alongside roasted vegetables.

Ingredients

• 3/4 cup plain breadcrumbs
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil, plus 2 whole sprigs of basil
• Kosher salt and freshly ground black pepper
• 7 tablespoons extra-virgin olive oil
• 5 cloves garlic
• 1 1/2 pounds beef top sirloin steaks, cut into twelve 1/4-inch-thick slices, then pounded as thin as possible
• 12 slices prosciutto
• 3/4 cup red wine (e.g., Pinot noir)
• One 28-ounce can crushed tomatoes
• 1/4 teaspoon crushed red pepper flakes
• Toothpicks (for securing the rolls)

Instructions

1. Prepare the Filling: In a medium bowl, whisk together the breadcrumbs, Parmesan cheese, parsley, chopped basil, and 1/2 teaspoon of black pepper. In a separate small bowl, combine 4 tablespoons of olive oil and grate 3 cloves of garlic into it. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until evenly combined.
2. Assemble the Braciole:
   • Place a slice of beef on a clean work surface. Top it with a slice of prosciutto (folding if necessary to fit the meat).
   • Add 2 tablespoons of the breadcrumb mixture on top of the prosciutto and press it down slightly.
   • Fold in the sides of the beef about 1/4 inch, then roll up the beef from the bottom, creating a cylinder. Secure the roll with two toothpicks.
   • Repeat this process with the remaining beef, prosciutto, and breadcrumb mixture.
   • Once all the rolls are assembled, season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
3. Cook the Braciole:
   • In a large high-sided pan, add the remaining 3 tablespoons of olive oil and heat over medium. Once the oil is shimmering, add the beef rolls in batches, ensuring not to overcrowd the pan. Brown on both sides for about 2 minutes, then remove to a rimmed baking sheet.
   • After browning all the rolls, add the red wine to the pan, scraping up any browned bits from the bottom. Cook for about 2 minutes until the alcohol smell burns off and the wine reduces slightly.
   • Add the crushed tomatoes, basil sprigs, crushed red pepper flakes, 1/4 teaspoon salt, and the remaining 2 cloves of garlic. Stir to combine.
   • Add 1/2 cup of water to the tomato can to clean out any residual tomato, then pour this tomato water into the pan.
   • Bring the mixture to a simmer, add the rolls back to the pan, turn the heat to low, and cover. Cook for 1 hour 45 minutes to 2 hours, basting the meat 2-3 times during the process until the beef is very tender.
4. Serve: Remove the toothpicks from the rolls, and serve topped with the tomato sauce and a sprinkle of freshly grated Parmesan cheese.

Conclusion

Beef Braciole is a delicious and hearty dish that brings the comforting flavors of Italian cuisine to your table. This recipe, with its tender beef and rich tomato sauce, is perfect for family dinners or special occasions. Serve it over pasta or with crusty bread to soak up the flavorful sauce. Enjoy the taste of Italy with this satisfying meal!

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