Italian beef braciole

Name: Italian beef braciole
Total time: 45 min
Yield: 4 servings
Ingredients: 453.59 g round steak; 4 slice prosciutto; 6 slice salami; 108 ml dry bread crumbs; 15 g fresh flat leaf parsley; 25 g pecorino; 4 Tbsps olive oil; 3 cloves garlic; 1.47 l marinara sauce; 120 ml red wine

Italian Beef Braciole is a Mediterranean main course that covers 40% of your daily requirements of vitamins and minerals per serving. This dish is best enjoyed during the holiday season.

Ingredients

round steak

453.59 g

prosciutto

4 slice

salami

6 slice

dry bread crumbs

108 ml

fresh flat leaf parsley

15 g

pecorino

25 g

olive oil

4 Tbsps

garlic

3 cloves

marinara sauce

1.47 l

red wine

120 ml

Method

Pound the beef between two sheets of plastic wrap with a meat tenderizer mallet until about to inch thick being careful to prevent holes or tears in the meat. Any holes that do happen can be patched with a piece of prosciutto or salami during the next step.
Place the prosciutto and salami in a single layer over the beef. If there are any holes or thin places in the beef, make sure to place the meat over those areas.
Spread the breadcrumbs over the salami in an even layer leaving an inch on all sides to make rolling the meat easier.
Sprinkle the cheese over the breadcrumbs and drizzle 2 tablespoons of the olive oil over all.
Carefully fold the edges over and begin to roll the beef. Tie the roll in several places with kitchen twine and gently rub the outside of the roll with the remaining oil.
Heat a non-stick skillet over medium high heat. With the aid of tongs, sear the roll all over, including the ends, until nicely browned all over. While the meat is browning, heat the marinara sauce, garlic and wine in a Dutch oven or pan large enough to hold the size of the roll.
Place the browned braciole in the sauce and bring to a gentle simmer. Cover and braise, over low heat until tender. The braciole in the photograph took 3 hours until a fork inserted into the meat slid in easily.
When tender, carefully remove the beef roll from the sauce and set on a platter.
Let the roll cool for about 5-10 minutes and remove the string. Slice the braciole and serve with pasta or gnocchi with the sauce over the top and plenty of parmesan cheese.

Nutrition:

620 kcal

Carbs

41 g

Fat

31 g

Protein

40 g

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