Italian Beef Braciole

Name: Italian Beef Braciole
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 4 h
Yield: 4 serving
Ingredients: 1 pound beef top round cut into 4 thin slices; Salt and freshly ground black pepper; 3 tablespoons extra virgin olive oil; 4 lices prosciutto ham; 2 lices Provolone cheese; For the filling:; 1/2 cup fresh breadcrumbs combined with 2 tablespoons milk; 2 tablespoons grated Parmesan cheese; 2 tablespoons pine nuts; 2 tablespoons raisins; 2 cloves garlic; 1 tablespoons fresh parsley; 1 teaspoon fresh Rosemary; For the tomato sauce:; 1 medium yellow onion; 1 clove garlic; 1/2 cup dry red wine; 1 28 oz can stewed tomatoes, crushed with your hands in a bowl, discarding the hard cores; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fresh parsley; 2 tablespoon fresh basil; Torn basil leaves

User Reviews

4.9

39 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings
4
Course
Main Course
Cuisine
Italian

Italian Beef Braciole

Nevaeh Sloan

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Fork tender and packed with the most heavenly flavors, these braciole are positively irresistible!

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Ingredients

Servings

1 pound beef top round cut into 4 thin slices , about 1/4 inch thick
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
4 lices prosciutto ham
2 lices Provolone cheese , cut in half
For the filling:
1/2 cup fresh breadcrumbs combined with 2 tablespoons milk , soaked for at least 20 minutes
2 tablespoons grated Parmesan cheese
2 tablespoons pine nuts
2 tablespoons raisins
2 cloves garlic , minced
1 tablespoons fresh parsley , chopped
1 teaspoon fresh Rosemary , chopped
For the tomato sauce:
1 medium yellow onion , chopped
1 clove garlic , minced
1/2 cup dry red wine (e.g., cabernet sauvignon, pinot noir, merlot)
1 28 oz can stewed tomatoes, crushed with your hands in a bowl, discarding the hard cores
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh parsley , chopped
2 tablespoon fresh basil , chopped
Torn basil leaves , for garnish

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Instructions

For the Filling: Combine all ingredients in a small bowl.Pound the beef slices until they're about 1/4 inch thick. Sprinkle with salt and pepper. Lay a slice of Parma ham on each slice of beef, followed by 1/2 slice of Provolone and then place 2 tablespoons of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. (Remember to remove them before serving!)Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.Add the onions and garlic to the Dutch oven and saute until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, deglazing the bottom of the pan.Add the crushed tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for about 3 hours or until fork tender.Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.