Braciole is one of those recipes that I’d been meaning to try for years, but had just never gotten around to until I ran across a restaurant review raving about Braciole – then I had to try it. And now I get it. This is one of the best things I’ve ever eaten – rich and deeply flavored with wonderful fresh notes from the herbs, it’s a perfect fall or winter meal.
Edited by Joy Nordenstrom, Romantic Meals’ Expert
INGREDIENTS
- 1 lb. round steak
- 1 15-oz. can diced tomatoes
- 3 cloves garlic; coarsely chopped
- 2 Tbsp. olive oil
- 1/2 cup finely chopped mixed fresh herbs (thyme, oregano, parsley, lavender, sage)
- 1/4 cup grated pecorino romano
- 1/3 cup red wine
- 2 – 4 thin slices prosciutto
Prep Time: 30 minutes
Cook Time: 120 minutes
Total Time: 150 minutes
Yield: 2 Servings
PREPARATION
- Heat oven to 350 degrees.
- Trim fat off edges of round steak and pound to 1/2″ thick. (If you don’t have a meat mallet, a heavy, skillet, rolling pin, or even wine bottle work.)
- Season with salt and pepper.
- Line with prosciutto, then sprinkle with 1/4 cup mixed herbs. Sprinkle with pecorino. Roll up and tie with twine.
- Heat oil over medium heat in a medium Dutch oven (compare prices). (If you don’t have a Dutch oven, see below.)
- Add roast and brown on all sides.
- Add wine and reduce, scraping up browned bits. Add tomatoes, garlic, and remaining herbs. Cover and place in oven.(Note: Ingredients should come about 1/2 way up the side of the meat.)
- Cook for 2 hours, checking one or twice to make sure there’s plenty of liquid in the pot. (Add water if you need to replenish liquid.)
- Remove roast from broth and allow to rest for 15 minutes before removing twine and carving.
If you don’t have a Dutch oven:
5. Heat oil over medium heat in a large skillet.
- Add roast and brown on all sides.
- Add wine and reduce, scraping up browned bits.
- Transfer beef and liquid to a slow-cooker or a deep casserole. Add tomatoes, garlic, and remaining herbs. (Note: Ingredients should come about 1/2 way up the side of the meat.)
- If using a casserole, cover tightly with foil and place in oven. If using a slow-cooker, set to high.
- Cook for 2 hours, checking one or twice to make sure there’s plenty of liquid in the pot. (Add water if you need to replenish liquid.)
Easy creamy risotto in just 1 pot. One pan meal your family will love!
- Remove roast from broth and allow to rest for 15 minutes before removing twine and carving.
Cooking for Two and Romantic Meals Expert
****Grabbed from: http://cookingfortwo.about.com/od/beef/r/braciole.htm