Beef Braciole (an Italian favorite)

Servings: ~2 pieces
Author: Buon-a-petitti
Ingredients
⅓ pound of thinly sliced Beef (London Broil/Flank Steak/etc.)
Garlic, minced
Fresh parsley, chopped
Grated pecorino romano cheese
Sprinkle of red hot pepper flakes
Prosciutto, thin sliced
Boiled Eggs, chopped (options)
Provolone Cheese Slices (optional)
Olive Oil
Salt & Pepper to taste
Directions
Pound meat with mallet to soften and thin.
Sprinkle with S&P to taste.
Add a few flakes of hot pepper.
Add garlic chunks
Add chopped parsley
Add pecorino cheese
Add two slices of prosciutto per
Add chopped eggs and provolone (optional)
Tightly roll beef from narrow end to wider end.
Secure with toothpicks.
Heat, over medium flame, enough olive oil to just cover the bottom of a medium sized skillet.
Add the braciole and brown on all sides.
Add browned braciole to the sauce which should already be cooking.
Simmer partially covered for 2 hours, adding water as needed.

[@jonasj333]

That sounds like it would be delicious! Thanks for another good video 👍🏻

[@TheInsecureChef]

Thank you for your kind words. It was very tasty and real easy to prepare.

[@michele-kt]

Looks delicious! Our family uses pork. Same ingredients on the inside except we use a thin slice of Genoa salami and sometimes a few pignoli nuts. 😋

[@TheInsecureChef]

Thank you. It is always an additional item when making sauce, meatballs, etc. I also make the pork version, often paired with the beef. Pignoli nuts are a staple in Italian cooking. I remember my mom and grandmother using them in both savory and sweet recipes. Thanks for joining us. Have a great Christmas and enjoy the holiday season. 😀

[@johndahlen4698]

Hi Al & Regina, this is my first viewing on your site. I loved the Beef Braciole recipe! It looks very tasty. As an amateur cook myself, I'd like to know what pans you use when you cook. I really enjoy the conversation between you two while you cook. I'm not a big fan of American cuisine(if you can call it that), so any type of ethnic dishes like the Beef Braciole will be greatly appreciated. :)

[@TheInsecureChef]

Hello, and welcome! Thanks for your kind comments. The pans I use are mostly the T-Fal collection with associated covers. I do have a few Cuisinart brand pans as well. I also use a T-Fal 14" wok with cover.
My knives are mostly from Victorinox, from the chef knife to the paring knife.
I have them sharpened from Knifeaid.com. They have a very nice system at competitive prices.
Gas stove (not electric. I hate electric :)
I like to cook Chinese/Asian, Italian and like to use the Ninja Foodi OL710 as often as possible. I also will bake things like muffins, pies and cakes.
If you have a dish you'd like me to try, let me know. I'll look it over and see if i have any chance at making it well :)
Tell your friends and family about us.
Thanks again.