Braciola – Stuffed Beef Roll
Braciola – Stuffed Beef Roll
Chef Keoni Chang shares this wonderful hearty recipe for traditional Italian Braciola!
Ingredients
- beef
- 1 pound sirloin tip or top round steak
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 3 tablespoons olive oil
- Cheese Filling
- 1 pound hot italian sausage, casing removed
- 0.5 cup Ricotta Cheese
- 0.5 cup Mozzarella cheese, shredded
- 0.5 cup asiago cheese, shredded or grated
- 2 cloves garlic, minced
- 1 teaspoon garlic salt
- 1 tablespoon Italian herb seasoning
- Tomato Sauce
- 1 cup red wine
- 1 26 oz. bottle prepared tomato pasta sauce
- 1 14 oz. can chicken broth
- 10 fresh basil, chopped
- 3 bay leaves
Instructions
Beef
- Pound steak until about ¼” thick.
- Cut into two pieces. Salt and pepper each side.
- Spoon half of the Cheese Filling down the center of beef.
- Roll beef around filling like a jelly roll. Tie with string to secure.
- Repeat with remaining beef and filling.
- Heat olive oil in a large sauce pan and brown beef rolls.
Cheese Filling
- Combine all above ingredients, mix well and reserve.
Tomato Sauce
- Add all Tomato Sauce ingredients to large sauce pan with beef rolls.
- Turn heat to low and braise 3-4 hours until beef is tender and filling is cooked through.
- Remove beef rolls from sauce.
- Let beef cool 10 minutes, then slice and serve with Tomato Sauce.
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