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Beef Brasciole

6 Thin slivers round steak; (about 2 lbs.)
1/2 c Bread crumbs
Parmesan or Romano cheese
1/2 c Chopped parsley
2 Cloves garlic; finely chopped
Salt & pepper to taste
1/2 c Olive oil
4 c Canned; peeled tomatoes
1 Can; (6 oz) tomato paste
2 c Water


Using a mallet or other blunt instrument, pund the meat slices thin (or have your butcher do it for you)


Sprinkle the center of each slice with a mixture of the bread crumbs, 1/2 cup of the grated cheese, and the parsley and garlic. Sprinkle with the salt & pepper, and roll each slice like a jelly roll. Tie the rolls securely with string and brown them in the olive oil, preferably in a Dutch oven.


Add the tomatoes, tomato paste, and half of the water to the beef rolls. Bring mixture to a boil, and simmer gently for 1, 1/2 -2 hours. Add additional water as the sauce boils down. Season with salt & pepper to taste, and serve with cooked pasta and additional grated Parmesan chesse.


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