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Beef braciola

Beef braciole

6
Points®
Total Time
1 hr 55 min
Prep
20 min
Cook
1 hr 35 min
Serves
8
Difficulty
Easy
This special Italian dish is made by taking very thinly sliced and pounded pieces of beef and filling them with sun-dried tomatoes and cheese before rolling up and braising them in wine and tomatoes. For the best results, you’ll need to pound the meat very thin. Markets sometimes sell beef already sliced thinly, but if unavailable, you can ask your butcher to slice and pound the meat for you. This can be made a day ahead and gently rewarmed before serving. Serve with polenta and green beans or blanched broccoli rabe.

Ingredients

Cooking spray

4 spray(s)

Uncooked trimmed top round steak

2 pound(s), 8 thin steaks

Kosher salt

1½ tsp, divided

Black pepper

1 tsp, divided

Trader Joe's Artisan Breads Multigrain baguette

3 oz, or Italian bread, torn

Sun-dried tomatoes (without oil)

⅔ cup(s), finely chopped

Grated Parmigiano-Reggiano

½ cup(s)

Rosemary

1 Tbsp, chopped

Olive oil

1 Tbsp

Onion

1 cup(s), chopped, finely chopped

Garlic

5 clove(s), minced

Red wine

4 fl oz, dry (1/2 cup)

Canned tomato puree

1¼ cup(s)

Unsalted beef stock

1 cup(s)

Rosemary sprig

1 item(s)

Instructions

  1. Working with 1 piece at a time, place steak between 2 sheets of plastic wrap. Using mallet or heavy skillet, pound to 1⁄8-inch thickness. Sprinkle with 3⁄4 tsp salt and 1⁄2 tsp black pepper.
  2. Place bread in food processor and pulse until medium breadcrumbs form, about 10 times (to make 2 cups breadcrumbs). Place breadcrumbs in medium bowl and stir in sun-dried tomatoes, cheese, and chopped rosemary. Top each steak with about 1⁄4 packed cup of breadcrumb stuffing and press gently onto steak. Roll up steaks and secure with toothpicks or kitchen string.
  3. Coat large nonstick skillet with nonstick spray. Heat pan over medium-high. Add steak rolls to pan and cook, turning occasionally, until browned on all sides, about 8 minutes. Remove from pan. Add oil to pan and swirl to coat. Add onion and garlic and sauté for 3 minutes. Add wine, scraping up any browned bits from bottom of pan. Cook until wine almost evaporates, about 3 minutes. Add tomato purée, broth, rosemary sprig, and remaining 3⁄4 tsp salt and 1⁄2 tsp black pepper and bring to boil. Return steak rolls to pan. Cover, reduce heat, and simmer until steak is tender, 1 hour, 15 minutes to 11⁄2 hours. Discard rosemary sprig and remove toothpicks or twine before serving.
  4. Serving size: 1 steak roll and 1⁄4 cup sauce

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