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Italian Beef Braciole

Description:
A great Italian classic. Served usually on special occasions or holidays. Braciole is served with a side of pasta or alone as a main meal.


Date Added:	December 9, 2008	Season:
Category:	Beef	Prep. Method:	Slow Cook
Calories:	660	Dish Type:	Main Dish
Serves:	6	Cuisine:	Italian
Prep. Time:	30 min.

Ingredients:

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 cup dry white wine
1/4 lb sliced Prosciutto (6 to 8 slices)
1 (1 1/2-pound) flank or top round steak
1 quart of your favorite Tomato sauce

Directions:

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the steak flat on the work surface and pound down to about 1/4 inch thickness. Salt and pepper both sides thoroughly. Spread out Prosciutto slices to cover one side of beef, leaving about 1 inch of space around edges. Sprinkle the bread crumb mixture evenly over the Prosciutto. Place eggs, quartered length wise down the middle, end to end, and cut side down.
Carefully roll up the steak to enclose the eggs and filling completely all the way to the end. Using butcher's twine, tie the steak roll to secure.
Preheat the oven to 350�F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 to 10 minutes. Add the wine to the pan and bring to a boil. Remove from heat and add in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes.
After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices.

Rating: (1)

Added On: December 9, 2008