Braciole with Spicy Tomato Sauce
4
Points®
Total time: 9 hr 20 min • Prep: 20 min • Cook: 9 hr • Serves: 8 • Difficulty: Easy
This Italian beef roll looks fancy but it’s easy to make and uses simple ingredients like egg, garlic, and bread crumbs. It’s great for a dinner party or big family meal.
Ingredients
Seasoned breadcrumbs
¼ cup(s), Italian-seasoned
Fresh parsley
¼ cup(s), flat-leaf variety, chopped
Grated Pecorino Romano cheese
¼ cup(s)
Hard boiled egg
1 large, coarsely chopped
Garlic
2 clove(s), large, minced
Olive oil
2 tsp(s), divided
Uncooked trimmed top round steak
24 oz, cut into 8 (1/4-inch) slices
Table salt
¼ tsp(s)
Arrabbiata sauce
24 oz, 1 (24-oz) jar
Red wine
4 fl oz, (1/2 cup)
Instructions
1
To make filling: In a medium bowl, stir together bread crumbs, parsley, Pecorino Romano, egg, garlic, and 1/2 tsp oil.
2
Between two pieces of plastic wrap, place steaks in one layer. With a meat mallet or rolling pin, pound to 1/8-inch thickness. Remove top piece of plastic. Sprinkle about 2 tbsp filling onto each steak, leaving a 1/2-inch border, gently pressing so it adheres. From short end, roll steaks up to enclose filling. Tie each at 1-inch intervals with kitchen twine. Sprinkle with salt.
3
In a 5- or 6-qt slow cooker, combine arrabbiata sauce and wine.
4
In a large heavy skillet over medium-high heat, warm remaining 1 1/2 tsp oil. Add beef rolls and cook, turning occasionally, until browned, about 4 minutes. Transfer rolls to slow cooker, spooning sauce over. Cover and cook until beef is fork-tender, 4 to 5 hours on High or 8 to 9 hours on Low. Remove twine from rolls. Serve with sauce.
5
Per serving: 1 beef roll and scant 1/4 cup sauce
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