Ingredients
This recipe uses a few simple ingredients like fast fry steaks, herbs, tomatoes and rapini for a delicious dish. The beef cutlets need a bit of pounding to get that tender texture everyone loves to enjoy. Because each one is tied it’s like unwrapping your present on your plate to enjoy the surprise inside! Serve the braciole and some sauce with sautéed rapini; toss the extra sauce with pasta or save it for another recipe.
- 1 lb (500 g) Beef Inside Round or Eye of Round cutlets/fast-fry steaks (about 4 to 6 cutlets)
- ½ tsp (2 mL) EACH salt and pepper
- ½ cup (125 mL) fresh grated Parmesan cheese
- ⅓ cup (75 mL) chopped fresh flat leaf parsley
- 4 cloves garlic, minced
- ¼ cup (60 mL) extra virgin olive oil
- ½ cup (125 mL) dry white wine
Tomato Sauce
- 1 jar (680 mL) tomato passata (strained tomatoes)
- 2 sprigs fresh basil (about 10 leaves)
- 1 small onion, halved
- 2 cloves garlic
- 1 tsp (5 mL) dried oregano leaves
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) hot pepper flakes
Rapini
- 1 bunch fresh rapini, ends trimmed
- 3 tbsp (45 mL) extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) hot pepper flakes
Preparation
Cut a sealable bag along one side and bottom to open up easily. Place a cutlet inside and close bag. Pound out the cutlet using a flat meat mallet until very thin. Remove to a baking sheet and repeat with remaining cutlets.
Arrange cutlets in a single layer on the sheet and sprinkle both sides with salt and pepper. Spread cutlets with cheese, parsley and garlic, dividing equally. Starting at the narrower short side, roll up jelly-roll style and secure with butcher’s string or a toothpick.
Heat oil over medium-high heat in a wide saucepan. Add beef and brown, turning, until browned on all sides. Add wine and turn rolls again; simmer for 2 minutes. Reduce heat to medium-low.
Tomato Sauce: Add tomato passata, ½ cup (125 mL) water, basil, onion, garlic, oregano, salt and hot pepper flakes to pan and stir gently. Bring to a simmer.
Cover, reduce heat to low and gently simmer, stirring occasionally, for about 2½ hours or until beef is fork-tender.
Rapini: Bring a pot of water to boil and add rapini. Cook for about 5 minutes or until ends are tender. Drain well. Heat a large non-stick skillet over medium-high heat and add oil. Add rapini, garlic, salt and hot pepper flakes. Cook, stirring a few times for about 5 minutes or until lightly golden. Divide among plates and scoop beef from sauce and serve.
RECIPE TIP
Be sure to tell your family and guests to remove the string or toothpick before enjoying!
If you do not have sealable bags, use plastic wrap, parchment paper or waxed paper to pound the beef out thinly.
If cutlets are very large cut them in half crosswise to get 2 similar-size cutlets; it helps cook the braciole evenly when you start with cutlets all the same size.
Nutritional Information
-
390
-
21g
-
5g
-
0.2g
-
70mg
-
1160mg
-
4g
-
800mg
-
18g
-
9g
-
28%
-
11%DV
-
26%DV
-
0 µg
-
80.5 µg
-
200mg
-
32g
-
60mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium, vitamin D, protein, magnesium and vitamin K while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
