Beef Braciole
This recipe is just so full of flavour and it's so delicious it's impossible to describe, you just have to make it and find out.
Equipment
- 1 cast iron Dutch oven
Ingredients
- ⅕ kg Thin cut beef steaks pounded out
Stuffing
- 100 g panko bread crumbs
- 50 g Grated Parmesan
- 1 clove Garlic minced
- Zest & juice of 1 Lemon`
- ½ or 1 tbsp Black Pepper
- 50 g Roasted Pine seeds
- 4-6 tbsp Olive oil
Sauce
- 1 large onion chopped
- 2 cloves garlic minced
- 150 ml Red Wine
- ½ L Beef broth
- 3 cans Chopped Tomatoes
- Left over stuffing
- Salt & Pepper to taste
- Fresh chopped Basil
Instructions
Stuffing
- in a bowl add the breadcrumbs
- add the grated parmesan
- add the minced garlic
- add the zest and juice from one lemon
- add black pepper
- add the roasted pine seeds
- add the olive oil
- mix it all in
- take the thin, pounded out cut beef steaks on a chopping board
- lay the stuffing on the beef stakes and add on top provolone cheese and prosciutto
- roll it up and use butchers twine to tie it tightly
- in a cast iron Dutch oven running on medium heat add avocado oil
- add the meat for a sear
- take out the meat
Sauce
- add in the pot avocado oil
- add the chopped red onion
- add the minced garlic
- add the red wine to deglaze the pan
- once the alcohol has evaporated add the beef broth
- add the chopped tomatoes
- bring it to shimmer and add sea salt and black pepper
- add the meat into the sauce
- close the lid and let it shimmer on low heat for 1 ½ hour
- once ready add the chopped fresh basil and let it cook for 5 more minutes
- ready to serve