Beef Braciole Recipe
My great aunt used to make the most amazing braciole, but it was a laborious and time-consuming effort. I took her basic recipe and transformed it into a slow cooker version, making it easier for today's hurried world. My great aunt always served the flank steak sliced over orzo that had been tossed with olive oil and Romano cheese. Delicioso!—Lisa Renshaw, Kansas City, Missouri
- 2 jars (24 ounces each) tomato basil pasta sauce
- 1 teaspoon crushed red pepper flakes
- 1 beef flank steak (1-1/2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Eggland's Best Eggs, beaten
- 1/2 cup seasoned bread crumbs
- 8 thin slices prosciutto or deli ham
- 1 cup (4 ounces) shredded Italian cheese blend
- 2 tablespoons olive oil
- In a 5- or 6-qt. oval slow cooker, combine pasta sauce and pepper flakes. Pound steak with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper.
- In a small bowl, combine eggs and bread crumbs. Spoon over beef to within 1 in. of edges; press onto meat. Layer with prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string.
- In a Dutch oven, brown meat in oil on all sides. Transfer to slow cooker; spoon sauce over meat. Cover and cook on low for 6-8 hours or until beef is tender.
- Remove meat from sauce and discard string. Cut into slices; serve with sauce. Yield: 6 servings.
Originally published as Beef Braciole in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p15
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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