Italian Beef Braciole
Italian Beef Braciole in a rich slowly simmered tomato sauce. This southern Italian dish is super comforting and delicious made with thin slices of beef stuffed with prosciutto, pecorino, garlic, and herbs. Toss the incredible tomato sauce with pasta and serve the braciole with your sides of choice!
Servings: 4 servings
- 1.3 lbs top or bottom round beef roast can also use sirloin or silverside (600g)
- 8-10 slices prosciutto
- 2 garlic cloves finely chopped
- 2 tablespoon fresh parsley finely chopped
- 8-10 slices of pecorino cheese
- 3 cups crushed strained tomatoes passata
- 1 tablespoon fresh basil chopped
- 1 tablespoon olive oil
Cut the beef into ¼ inch (½ cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.
Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.
Once the braciole are cooked add the fresh basil to the sauce and stir to combine, serve.
How to serve it traditionally
- Beef thickness - it's essential to pound the beef using a meat mallet or rolling pin to half of its thickness to tenderise the beef and make it easier to roll.
- leftovers & freezing - leftovers will keep well in the fridge for 2-3 days and can be reheated as needed alternatively you can freeze leftovers in suitable containers the thaw completely before reheating.
Calories: 386kcal | Carbohydrates: 18g | Protein: 39g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 266mg | Potassium: 1368mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1199IU | Vitamin C: 23mg | Calcium: 91mg | Iron: 7mg