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Italian Beef Bracioles Recipe

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This recipe for Italian Beef Bracioles, by , is from Circle of Cookbooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrew Ledford


For the Beef Bracioles:

2-3 pounds beef bottom round, cut into 1/2-inch thick
1 cup milk
2 cups day-old country bread, cubed (1/2-inch), OR 1 cup bread crumbs
2 tbsp. Italian seasoning, chopped
1/2 cup shredded Parmigiano-Reggiano
1/2 cup grated Parmigiano-Reggiano,
2 garlic cloves, minced (Preferably roasted)
black pepper

For the Sauce:

3 tablespoons extra-virgin olive oil
1 small onions, chopped
2 garlic cloves, finely chopped (Preferably roasted)
1 bottle of your favorite pasta sauce (Cascones)
2 cups of beef broth
1 (14.5 ounce) can San Marzano diced tomatoes
1 cup dry wine (Red or Marsala preferably)
1 tablespoon worcestershire sauce
2 tablespoons tomato paste
2 bay leaves

Preheat Oven to 325 degrees F.
Place a heavy skillet on medium heat.

To make the stuffing:

Add the bread cubes or crumbs, garlic, Italian seasoning and both parmesan cheeses to a medium bowl. Mix well. Add Milk until the stuffing becomes like a paste and let stand for 20 minutes. (add more milk if needed)

To Prepare the beef bracioles:

Pound each slice of beef round to a thickness of less than a 1/4 inch. Arrange one of the pounded meat slices in front of you with one of the short sides closest to you. Spread 2 tablespoons of the stuffing along the edge of the meat closest to you, leaving a 1/2-inch border. Fold the side borders in to overlap the edges of the stuffing. Roll into a compact roll about 4 inches long. Secure the end flap with a toothpick. Repeat with the remaining beef and stuffing, then season the rolls with salt and pepper.

In your preheated skillet add 2 tablespoons olive oil. Add as many of the beef bracioles and brown all sides. Repeat with any remaining bracioles. Adjust the heat under the pan as necessary to prevent the beef from scorching. Set aside browned bracioles.

To prepare the sauce:

Add the remaining 1 tablespoon of olive oil to the skillet and stir in the onions and garlic. Cook until the onion is wilted, about 3-5 minutes. Add desired wine and deglaze the skillet. In a separate bowl combine the beef broth, bottle of sauce, diced tomatoes, worcestershire sauce, tomato paste and bay leaves and then add the wilted onion-garlic wine mix to the bowl and stir.

Now place all of the browned beef bracioles in a baking dish and dump the bowl of sauce mixture over the top until all bracioles are completely submerged. Place in the oven at 325 degrees for about 3 hours or until the beef is tender.

Remove the toothpicks before serving and sprinkle with freshly grated Parmigiano-Reggiano. Enjoy.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 1/2 Hours
Personal Notes:
Personal Notes:
You can also add a layer of sliced Prosciutto and /4 inch strips of provolone to each braciole before you add the stuffing mix to kick it up a notch.




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