How To Make Beef Braciole

You can cook Beef Braciole by using 24 ingredients and 8 steps. Here is how you achieve Beef Braciole.

Ingredients of Beef Braciole

1. Prepare of Beef Braciole.
2. You need to prepare 1 pound of Beef.
3. Prepare 1/2 teaspoon of granulated garlic powder.
4. Prepare 1/2 cup of Pine nuts.
5. Prepare 8 ounces of fresh Spinach.
6. Prepare 1/2 cup of shredded Parmesan cheese.
7. You need to prepare 3 of boiled Boiled eggs.
8. Prepare 1/2 cup of Breadcrumbs.
9. You need to prepare 6 ounces of sliced Prosciutto.
10. Prepare of To taste salt.
11. You need to prepare of To taste ground black pepper.
12. Prepare 1 tablespoon of butter.
13. Prepare 2 tablespoons of butter melted.
14. You need to prepare of Sauce.
15. Prepare 1 of onion diced.
16. Prepare 2 cloves of garlic clove thinly sliced.
17. You need to prepare of To taste salt.
18. You need to prepare of To taste ground black pepper.
19. Prepare 1/2 cup of wine Cabernet Sauvignon.
20. You need to prepare 1/2 teaspoon of Italian seasonings.
21. Prepare 1/2 cup of shredded Parmesan cheese topping optional.
22. Prepare 1/4 cup of parsley.
23. Prepare 1/2 cup of dried Currants.
24. Prepare 28 ounces of crushed tomatoes.

Beef Braciole directions

1. Toast the pine nuts, and set aside. Slice the beef half an inch thick. Boil the eggs, peel, and wedge. Melt the butter and mix with breadcrumbs..
2. Take the meat tenderizer mallet and beat the beef between two pieces of plastic wrap. Beat as thin as possible. Take a tablespoon of butter heat in a skillet and sauté the spinach till wilted..
3. When done thinning the beef, season with Italian seasonings, salt, and pepper. Add prosciutto slice on each piece. Add egg, spinach, pine nuts, breadcrumbs, and cheese..
4. I found out to add the filling first, then, set two pieces of egg in the end area. Get the currants ready..
5. Roll up the beef with the filling inside the beef roll. Tie the beef up with butchers twine. Heat the pan with olive oil. Sear the rolls on all sides..
6. Dice and sauté the onion add to the skillet with the braciole. Sauté till the onion and garlic is translucent. Add the currants and sun-dried tomatoes..
7. When seared add Cabernet Sauvignon, crushed tomatoes, and salt simmer for 2 hours, covered. If you have too much juices in pan take a little out and add as it simmers. When tender add 1/2 cup shredded Parmesan cheese, if you like, serve. I hope you enjoy!!.
8. Reminder before serving remove the butchers twine..

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