Beef Braciole

Beef Braciole are a true Italian treat and worth the time and effort to make them. Of Sicilian origin, braciole are enjoyed throughout Italy and in the USA too; while usually made with beef, braciole are also made with pork and even fish. Going the traditional route here, thinly sliced beef rolled up with cheese and other seasonings tucked inside are browned gently then simmered in tomato sauce until so tender that they break apart with a fork, no knife required. For a simmer sauce, consider using our Rosemary Marinara, Quick Tomato Sauce, or Marjoram Marinara. This recipe makes individual, small braciole versus a single large braciola which is served as individual slices.

Prep Time: 30 minutes, Total Time: 2 hours. Yields 8 to 10 beef braciole. Serves 4 to 5 persons.

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Ingredients:

• 1 lb Beef Bottom or Top Round, thinly sliced
• 2 Tbs minced Flat/Italian Parsley leaves
• 1 ½ Tbs minced Garlic
• 1 ½ Tbs ground Black Pepper
• 2 ½ Tbs grated Parmigiano and Romano Cheeses combined
• Wooden Toothpicks
• ¼ cup Cooking Oil, Olive/Canola Oil Blend is recommended

Preparation:

1. Trim any excess fat from the edges of the beef slices.
2. Cut the beef slices into pieces no wider than 4-6 inches across.
3. Combine the minced parsley leaves, garlic, black pepper and grated cheeses in bowl to form the braciole filling.
4. Working with one piece of beef at time, lay a line of approximately 1 teaspoon of the filling down on the beef slice about ¼ inch from the edge. Roll the beef up tightly, starting at the side with the filling, to form a roll with the filling in the center. Give the beef roll a gently squeeze to compact it a bit and insert 2 or 3 wooden toothpicks into it to prevent it from unrolling.  Repeat with the remaining beef.
5. Heat the cooking oil in a Dutch oven or wide frying pan over a medium-high heat.
6. Working in batches of 4 pieces, brown the braciole, using tongs to gently turn the braciole and brown all sides. Remove the browned braciole to a plate once browned and repeat until all the braciole are browned.  The browning process should take approximately 20 minutes and can be done prior to finishing the braciole in the sauce.  If you refrigerate the browned braciole, return them to room temperature prior to placing them in the sauce.
7. Simmer your selected sauce in a 5-quart Dutch oven. Using tongs, gently place the browned braciole in the sauce and pour any jus from the braciole into the sauce as well. Simmer the braciole in the sauce for 45 minutes to 1 hour.
8. Using tongs, remove the cooked braciole from the sauce to a platter and carefully remove the toothpicks (or not) and serve Beef Braciole with pasta dressed with the sauce.