▼ Please see the description below for ingredient amounts ▼

Today I present my Beef Braciole. This Italian Classic has been around for a long time and has quite a few different varieties of recipes and techniques. This recipe is delicious – and the meat, fork tender!
#papag #italian #braciole

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Braciole:
2 lbs. Beef Round Steak
8 thin slices prosciutto
4 Tbs oil
Salt & Pepper
Butcher’s twine
Dutch oven
Garlic Press

Filling:
1 beaten egg
1/2 cup whole ricotta cheese
1/2 cup shredded mozzarella
1/4 cup grated parmesan
1/4 tsp salt
5 cloves minced garlic
1/4 tsp black pepper
2 tsp dried basil

Sauce
1/4 tsp salt
1/2 tsp ground black pepper
1 medium onion, chopped fine
2 Tbs tomato paste
1/2 cup red wine
1 (15-ounce) can crushed tomatoes
2 1/2 cups beef stock
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1 tsp dried oregano
1 tsp garlic powder
Zero carb sugar substitute = 2 tsp regular sugar
1/2 Tbs dried basil
1 Tbs dried parsley

Directions:
1. Preheat oven to 325°F.
2. Mix together filling and set aside.
3. Pound steak to ¼ inch thickness.
4. Cut steak in to eight even portions and season one side of each with salt and pepper.
5. Add filling and prosciutto to unseasoned side of beef.
6. Roll and tie with butcher twine.
7. Heat oil in large Dutch oven over medium-high heat. Brown beef rolls on two sides.
8. Transfer rolls to a plate.
9. Add onion to pot and cook, stirring occasionally, until softened and lightly browned.
10. Stir in tomato paste and cook until slightly darkened.
11. Add wine and cook for about a minute or so to allow the alcohol to cook out, scraping up any browned bits from the bottom of the pan.
12. Stir in crushed tomatoes, beef stock, red pepper flakes, half of the basil, Italian seasoning, oregano, garlic powder, basil and sugar substitute.
13. Return rolls to pot; bring to simmer. Cover and transfer to preheated 325°F oven. Braise 2 hours. Flip rolls halfway through cooking.
14. Transfer braciole to serving dish and discard twine.
15. Mix the dried parsley into sauce.
16. Ladle sauce over braciole.
17. (optional) garnish with some extra parmesan and parsley.

Makes 8 beef rolls

Each Beef Roll:
350 calories / 18.56g fat / 4.65g net carbs / 35.29g protein

UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.

All nutrition information provided is approximate. Please read and use your own labels for more precise information.

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