How To cook Beef Braciole

Beef Braciole

• 1 lb. PA beef top round, thinly sliced
• 1 red bell pepper
• 1 green bell pepper
• 2 bunches green onions
• 4 large garlic cloves
• 1 bunch fresh parsley
• 1 cup grated Romano cheese
• 1 cup bread crumbs
• 5 oz. olive oil
• 2 bay leaves
• ½ lb. all-purpose flour
• Salt, to taste
• Pepper, to taste
• 4 oz. Madeira cooking wine
• 4 oz. beef broth
• 2 jars of DelGrosso’s Meat Flavored Sauce
• Toothpicks

Preheat an oven to 350˚F.

Place the peppers, green onions and parsley onto a cutting board and chop very fine. Shred 2 large cloves of garlic into a mixing bowl then add the chopped vegetables, cheese, bread crumbs and a pinch of salt and pepper.Mix together and set aside.

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Place the thinly sliced beef flat on a cutting board, then cover with plastic wrap. Next using a meat tenderizer, pound the meat until approximately ¼ inch thick. After this is complete, uncover and season with salt and pepper.To stuff the beef, use the back of a metal spatula to spread the filling over the meat. Roll the meat up and use 2 toothpicks, inserted diagonally through the meat to hold the roll together during the frying and baking process.

Heat a Dutch oven over medium heat, then add enough olive oil to coat the bottom of the skillet. Add 2 cloves of garlic and 2 bay leaves. When the garlic begins to simmer, coat the rolled beef in the flour making sure to shake off excess. Place in the skillet to brown the meat on both sides.Once the meat is browned, remove it from  skillet. Discard 3/4 of the olive oil. Add the wine and bring to a simmer. After the wine has reduced, add the beef broth and reduce again by half. Add the DelGrosso Meat Flavored Sauce. Once this comes to a simmer, add the meat and place in the preheated oven and bake for 1 hour  15 minutes.When the beef is tender, remove from the oven and place on a serving dish,removing toothpicks before serving.