Braciole

Braciole (singular braciola) is a Sicilian dish made from thin slices of meat that are stuffed then rolled up as a roulade and held together by kitchen twine or toothpicks. The rolls are quickly seared then simmered in sauce until they are amazingly tender. Although I don’t often think to make braciole, I happened to see a package of top round steaks at the supermarket that were sliced very thin (about ½ inch thick) and actually labeled “braciole.” I didn’t need any more coaxing – it’s a perfect recipe for the slow cooker.

Often the rolls are stuffed with savory slices of prosciutto and cheese or with a sweeter mix of pine nuts and raisins but I like the combination of all four ingredients in addition to some baby spinach or kale. What’s amazing is that this stuffing melts down into a delicious mix where no particular flavor stands out. Braising the braciola in a slow cooker for only 4 hours results in meat that’s so tender it can be cut with a fork. I serve it in a shallow bowl with a side of egg noodles for a simply delicious meal.

Remember to bring a pair of kitchen shears to the table to facilitate cutting the kitchen twine used to tie up the rolls. If you don’t have a slow cooker, you can braise the braciole in a Dutch oven on low heat for about three hours. Because packages of pre-sliced top round steaks or prosciutto might contain different number of slices, my recipe below shows the amount needed to make EACH braciola. Each slice of beef will be about 3” by 6” and ½” thick. The ingredients for the “sauce” below will be enough for 4 to 6 servings of braciole.

BRACIOLE

Ingredients for each individual serving:
1 slice top round steak
1 to 2 teaspoons pine nuts (pignoli)
1 slice prosciutto
8 to 10 baby spinach leaves (or another bitter green such as baby kale or mustard greens)
2 tablespoons shredded Italian blend cheese
1 tablespoons golden raisins

For the sauce (4-6 servings):
Olive oil for searing
14.5 oz. frozen Birds Eye White Pearl Onions
4 cloves garlic, thinly sliced
1 quart pomodoro or marinara sauce
1 cup red wine
1 cup beef stock
Toothpicks or kitchen twine

In a small pan, toast the pine nuts over low heat until they are lightly browned. Set aside to cool.

Begin by placing each steak between some wax paper or foil and lightly pounding it with a rolling pin or meat tenderizer until it is very thin. This will help to tenderize the meat. You’ll notice that the steaks will become a lot larger. This works best if you leave each steak in its place after pounding – making an easy setup for forming the roulades.

For each serving, place one slice of prosciutto on the steak followed by the spinach and a sprinkling of the cheese. Try to keep all the ingredients lined up in the center of the meat so the cheese doesn’t melt, ooze out and scald as it cooks. Top the cheese with some raisins and pine nuts.

Carefully roll up each braciola, then secure with toothpicks or by tying with kitchen twine. Set each aside as you continue to make each piece.

Add about 2 tablespoons of olive oil into your slow cooker or Dutch oven, heat until shimmering. Lightly sear the braciole in the oil, making sure to brown each side. Remove from the slow cooker and set aside on a plate while preparing the sauce.

In the slow cooker, add a little more olive oil (if necessary) and sauté the onions and garlic until soft but not browned. Add the red wine and stir well to deglaze the pot, scraping up any delicious bits of brown that may have stuck to the bottom. Add the can of pomodoro sauce and stock - stir well to combine.

Transfer the braciole and any liquid that may have accumulated back to the slow cooker, making sure they are each tucked into the sauce. The sauce does not need to cover them as you will turn them periodically as they cook to make sure all sides cook evenly. I generally turn them about every 30-45 minutes. If you notice that the sauce seems to be too sparse add a cup of water.

Cover your slow cooker and cook on low heat for about 4 hours. If you’re using a Dutch oven, let the braciole simmer on low heat, covered, for about 2½ to 3 hours. Serve in shallow bowls with egg noodles or your favorite pasta and a simple salad. Be sure to have spoons handy to scoop up the delicious sauce!