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.
Prep Time 1 hour hr
Cook Time 1 hour hr 20 minutes mins
Resting Time 30 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Main Course
Cuisine Italian
- 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
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