Beef Braciole Recipe (Print Version)

# Ingredients:

01 - 6 thin slices boneless top round (about 2 pounds), sliced 1/8-inch to 1/4-inch thick.
02 - 12 large cloves garlic.
03 - 1/2 cup chopped Italian parsley (approximately 1 small bunch), plus more for garnish.
04 - 1 cup shredded Parmesan or Romano cheese, plus more for serving.
05 - 2 tablespoons seasoned dry breadcrumbs.
06 - Salt and freshly ground black pepper to taste.
07 - 12 thin slices prosciutto.
08 - 2 tablespoons olive oil.
09 - 2 cups dry red wine.
10 - 2 cups beef broth.
11 - 1 can (28-ounce) crushed tomatoes, preferably a good imported Italian brand.
12 - 2 teaspoons dried Italian seasoning.
13 - 2 tablespoons all-purpose flour.
14 - Pinch sugar if needed.

# Instructions:

01 - Preheat your oven to 325 degrees F.
02 - Cut the top-round slices in half widthwise to get 12 equal pieces. Place them on a cutting board.
03 - Gently pound each beef piece to 1/4 to 1/8-inch thickness, using a zipper-top bag to protect the meat.
04 - Mince 4 cloves of garlic; slice the remaining 8 cloves.
05 - In a small bowl, mix the minced garlic, parsley, cheese, breadcrumbs, salt, and black pepper.
06 - Place a slice of prosciutto on each beef piece, then sprinkle 2-3 tablespoons of filling over the prosciutto.
07 - Roll each beef piece into a cylinder, tucking sides in to secure the filling, and pin with toothpicks.
08 - In a Dutch oven, heat olive oil over medium-high heat. Brown the beef rolls in batches, cooking each roll on all sides.
09 - Pour wine into the pot, bringing it to a boil while scraping the bottom to get all browned bits. Boil for 2-3 minutes to reduce.
10 - Add beef broth, crushed tomatoes, sliced garlic, and Italian seasoning. Return the rolls to the pot and bring to a simmer.
11 - OVEN METHOD: Cover with a damp parchment or foil, place the lid, and bake for 1.5-2 hours, turning the rolls after an hour.
12 - STOVETOP METHOD: Cover and simmer on low for about 1.5 hours, turning occasionally.
13 - SLOW COOKER: Cook on high for 3-4 hours, medium 5-6 hours, or low 7-8 hours.
14 - Remove the rolls to a platter, cover with foil to keep warm, and remove the toothpicks.
15 - Blend flour with some hot sauce liquid to make a slurry. Stir into the pot sauce and simmer to thicken.
16 - Season sauce with salt, black pepper, and sugar if needed. Drizzle over the beef rolls and garnish with parsley.

# Notes:

01 - You can save money by using domestic prosciutto.
02 - Substitute beef broth and balsamic vinegar for wine if you prefer alcohol-free cooking.
03 - The key to tender beef is to seal the pot with foil or parchment when braising.
04 - Make this dish ahead by browning the rolls before refrigerating or freezing.

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