Beef Braciole Recipe (Print Version)
# Ingredients:
01 -
12 thin slices of dry-cured ham (prosciutto).
02 -
Two tablespoons of olive oil.
03 -
One can of 28-ounce crushed tomatoes, ideally a quality brand straight from Italy.
04 -
Two teaspoons of a mix of dried herbs like oregano, basil, and thyme.
05 -
Two cups of dry red wine.
06 -
12 fat garlic cloves—slice eight, mince the rest.
07 -
A sprinkle of chopped parsley for garnish, and half a cup more for inside (around one small bunch).
08 -
Two tablespoons of seasoned breadcrumbs.
09 -
About two cups of beef broth.
10 -
Pinch of sugar—if necessary, to balance flavor.
11 -
1/2 cup of grated French Comté or Gruyère cheese to use inside, with some extra for topping.
12 -
Salt and freshly crushed pepper according to taste.
13 -
Two tablespoons of all-purpose flour.
14 -
About six thinly sliced boneless cuts from beef rump, weighing roughly 900 grams and measuring between 1/8 to 1/4-inch in thickness.
# Instructions:
01 -
Set your oven to 325°F so it’s nice and hot when ready.
02 -
Divide the beef slices in half across the shorter side to make an even twelve pieces. Pop them onto a cutting surface.
03 -
With a mallet, flatten each slice gently to make it about 1/4 to 1/8-inch thick. Protect the meat by putting it in a resealable bag during this step.
04 -
Chop up four garlic cloves finely, while slicing up the remaining eight.
05 -
Stir together your minced garlic, parsley, breadcrumbs, cheese, salt, and black pepper in a small bowl.
06 -
Lay a slice of dry-cured ham on a beef slice. Sprinkle a couple of spoonfuls of the filling mixture on top.
07 -
Roll the beef around the stuffing tightly. Fold in the edges and keep it secure by using toothpicks.
08 -
Warm the olive oil in a large pot or Dutch oven over medium-high heat. Brown all sides of the rolls in batches.
09 -
Pour in the red wine and bring it to a quick boil. Scrape up all browned bits stuck to the pot for added flavor. Let the wine reduce for a couple of minutes.
10 -
Stir in the beef broth, crushed tomatoes, sliced garlic, and herbs. Lower the rolls back into the pot and heat everything until it’s simmering.
11 -
FOR THE OVEN: Cover the pot with damp parchment or foil before placing the lid. Bake for 90 to 120 minutes. Flip the rolls halfway through.
12 -
ON THE STOVE: Cover the pot and cook over low heat for about 1.5 hours, turning once or twice.
13 -
FOR SLOW COOKING: Cook on high for 3 to 4 hours, medium for 5-6, or low for around 7-8 hours.
14 -
Take the rolls out of the pot and place them on a plate. Cover with foil to keep them warm, and pull out the toothpicks.
15 -
Mix some of the hot sauce into flour to create a smooth paste. Stir it back into the pot and simmer until the sauce thickens up.
16 -
Taste the sauce and adjust salt, pepper, or sugar if necessary. Pour it over the rolls and garnish nicely with parsley.
# Notes:
01 -
You can cut down on costs by using local French ham instead of imported ingredients.
02 -
For a wine-free version, swap the wine with beef broth plus a splash of red vinegar or balsamic.
03 -
Ensuring the pot is sealed tightly helps keep the beef tender when cooking.
04 -
Save time by browning rolls earlier and storing them in your fridge or freezer before fully cooking them.