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Slow Cooker Braciole

 
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My version of this classic Italian dish. 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.

Yield

6

servings

Prep

30

min

Cook

7

hrs

Ready

8

hrs

 

Ingredients

2 each marinara sauce
24-26 oz. jars, chunky style
*
79 ml red wine
*
2 whole eggs
beaten well
*
158 ml bread crumbs
dried
1 stalk celery
finely chopped
*
118 ml yellow onion
finely chopped
2 cloves garlic
minced
23 ml vegetable oil
or olive oil
59 ml raisins, seedless
soaked, drained and chopped
5 ml parsley flakes
dried
*
5 ml marjoram
dried
*
680.4 g beef, flank steak (london broil)
or round steak (1 whole piece), pounded to 1/4"
5 ml kosher salt
2.5 ml black pepper
freshly ground
5 slices bacon
par-cooked and cooled
237 ml Parmesan cheese
grated
30 ml vegetable oil
or olive oil

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.

 

* not incl. in nutrient facts

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Comments

Carol
Wilmington, California, US
 over 9 years ago

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

Linda

 over 7 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 180g (6.3 oz)
Amount per Serving
Calories 41048% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 954mg 40%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 71g
Vitamin A 2% Vitamin C 4%
Calcium 25% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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