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Slow Cooker Braciole


Saved in 14 recipe boxes and 1 cookbook
Slow Cooker Braciole Slow Cooker Braciole

My version of this classic Italian dish.

Yield

6

servings

Prep

30

min

Cook

7

hrs

Ready

8

hrs

Trans-fat Free
 

Ingredients

2 each marinara sauce
24-26 oz. jars, chunky style
*
cup red wine
*
2 whole eggs
beaten well
*
cup bread crumbs
dried
1 stalk celery
finely chopped
*
½ cup yellow onion
finely chopped
2 cloves garlic
minced
tablespoons vegetable oil
or olive oil
¼ cup raisins, seedless
soaked, drained and chopped
1 teaspoon parsley flakes
dried
*
1 teaspoon marjoram
dried
*
pounds beef, flank steak (london broil)
or round steak (1 whole piece), pounded to 1/4"
1 teaspoon kosher salt
½ teaspoon black pepper
freshly ground
5 slices bacon
par-cooked and cooled
1 cup parmesan, parmigiano-reggiano cheese, grated
grated
*
2 tablespoons vegetable oil
or olive oil
* not incl. in nutrient facts

Directions

Pour the marinara sauce with the wine into slow cooker and set on HIGH to warm.

In medium skillet, heat 1½ Tbs. vegetable or olive oil over medium heat; add the celery, onion and garlic; sauté until tender, about 5 to 7 minutes. Set aside to cool.

In a medium-small bowl, combine the eggs, bread crumbs, cooked and cooled celery, onion and garlic, raisins, parsley and marjoram.

Sprinkle both sides of the pounded meat with the salt and pepper. Spread the bread crumb mixture over one side of the meat, leaving about a 1-inch border around the edges. Evenly top this mixture with the par-cooked bacon slices and sprinkle with the cheese. Tightly roll the steak lengthwise into a log and secure with toothpicks or kitchen twine in several places.

Heat 2 Tbs. vegetable or olive oil in a heavy skillet over medium-high heat. Sear the stuffed meat until well browned on all sides, about 10 minutes. Place seared meat roll into the warmed sauce in the slow cooker; roll around to coat well with the sauce.

Turn down heat to LOW and cook the braciole until very tender, about 6 to 8 hours. Remove to cutting board and let rest, tented with foil, 5 to 10 minutes. Remove toothpicks or twine and slice. Carefully move slices to a warmed serving platter and ladle over with some of the sauce. Serve with the remaining sauce on the side, hot cooked pasta and garlic toast, if desired.

First published: last updated: 2015-08-04

5 stars - based on 3 ratings, best: 5, worst: 0, reviews: 1

Reviews

+9

over 5 years

The slow cooker method makes preparation a bit easier.

Comments

Carol
Wilmington, California, US
 over 5 years ago

Sounds great, will make it tonight, thanks for sharing :)

Linda

 over 3 years ago

This is a very interesting recipe. Actually I've tried this already and I was very impressed by its taste. Try this too so that you will experience the goodness of this dish.

 

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 34248% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 699mg 29%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 58g
Vitamin A 0% Vitamin C 2%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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