My Grandmother made Braciole the old traditional way with a whole hard boiled egg inside the rolled meat ...my Dad was not into having a lot of egg in his Braciole..so Mom chopped up the egg and mixed it into the stuffing. I took that a step further and ground the egg to oblivion in the food processor.
I also added a lot more cheese and a lot less breadcrumbs....anyway...so this is I guess...my 'Family' Braciole recipe. I also make mine in the crock pot for the simple fact that its easier and its nice to come home to a delicious dinner after work.
In a large crock pot...add:
3 heaping tbl of minced garlic
2 28oz cans of crushed tomatoes with basil and garlic
1 tbl italian seasoning
1/2 -1 cup white wine
2 tbl sugar
stir well , set crock pot to high.
8 top round cutlets (very thin beef cutlets -see photo)
1 1/2 cup grated sharp provolone
1 1/2 cup grated pecorino romano
1 cup italian style bread crumbs
1 tea italian seasonings
2 hard boiled eggs grated
4-6 tbl olive oil
salt and pepper
3 tbl of oil for searing
season cutlets with salt and pepper. In a large bowl combine all other ingrediants , adding enough oil to make the stuffing stick together if you squeeze it (see photo). Tightly press the stuffing onto the meat and roll (tightly) from the narrow end. secure with twine or a toothpick. repeat for all the cutlets. Sear the rolls in a hot pan on all side and then submerge into your sauce. Cover and cook on high 4 hours or low for 8 hours. gently(they will practically fall apart they are so tender) lift from the sauce...any stuffing that leaked out during the cooking with only make your sauce that much more delicious. Enjoy with your favorite pasta topped with the extra sauce in the crock pot.
|extra thin cutlet of top round|
|the stuffing all mixed and ready to go|
|see how it sticks together when you squeeze it?|
|secure with butchers twine or a toothpick|
|Sear on all sides|
|Submerge in your yummy sauce|
|serve with pasta and extra sauce|