Beef Braciola

recipe
Prep: 19 minutes; Cook: 6 hours and 9 minutes

We updated this popular dish from southern Italy by using a slow cooker so that you don't have to tend to it while it cooks.

Yield:

5 servings (serving size: 2 braciola slices and 2/3 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 350
Fat 13.5 g
Satfat 3.4 g
Protein 33.9 g
Carbohydrate 21.6 g
Fiber 0.1 g
Cholesterol 43 mg
Iron 1.9 mg
Sodium 942 mg
Calcium 136 mg

Ingredients

1 (1 1/4-pound) flank steak, trimmed
1 1/2 cups Caesar salad-flavored restaurant-style croutons
1/3 cup grated Parmesan cheese
1 1/2 teaspoons minced garlic
6 sprigs each of parsley, oregano, and thyme
3 large egg whites
1/2 teaspoon black pepper
Cooking spray
1 (26-ounce) jar marinara sauce (such as Newman's Own)

Preparation

1. Place steak between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

2. Place croutons and next 4 ingredients in a food processor or blender; process until mixture forms a paste. Spread mixture evenly over steak to within 1/2 inch of edges. Roll up steak, beginning with a narrow end, and tie with kitchen twine. Sprinkle evenly with pepper.

3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak roll, and cook 8 minutes or until browned, turning occasionally.

4. Pour sauce into a 3-quart electric slow cooker; top with steak roll. Cover and cook on HIGH 1 hour. Reduce heat to LOW; cook 5 hours or until steak is tender. Cut braciola into 10 slices. Serve with marinara sauce.

Beef brachiola (brah-chee-OH-lah) refers to a cut of meat, usually flank steak, that is topped with breadcrumbs, cheese, and herbs before it is rolled up and slowly baked.

Note:

Elizabeth Taliferro,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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