{"id":5293,"date":"2024-05-04T20:08:48","date_gmt":"2024-05-04T20:08:48","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5293"},"modified":"2024-05-04T20:08:50","modified_gmt":"2024-05-04T20:08:50","slug":"braciole-stuffed-beef-pinwheels","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/braciole-stuffed-beef-pinwheels\/","title":{"rendered":"Braciole (Stuffed Beef Pinwheels)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Braciole (Stuffed Beef Pinwheels)<\/span><\/h2>\n
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Be taken back to Grandma's kitchen and smelling the aroma of garlic, cheese, and herbs; and hearing the bubbling sauce made with tomatoes when you make this Braciole recipe. Pinwheels of beef stuffed with cheese, prosciutto, and herbs, simmered in a savory red sauce. Our friend Chef Jonathan Scinto shared his family recipe with us, and it is a good one!<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>TuttoRosso<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> tablespoon<\/span> garlic powder<\/span><\/li>
  • 1<\/span> cup<\/span> grated Parmesan cheese<\/span><\/li>
  • \u00bd<\/span> cup<\/span> Provolone cheese<\/span> shredded<\/span><\/li>
  • \u00bd<\/span> cup<\/span> Italian bread crumbs<\/span><\/li>
  • 2<\/span> large cloves<\/span> garlic <\/span> minced<\/span><\/li>
  • 3<\/span> teaspoons<\/span> fresh parsley<\/span> chopped, saving some for garnish<\/span><\/li>
  • 3<\/span> teaspoons<\/span> fresh basil leaves<\/span> chopped<\/span><\/li>
  • 2<\/span> pounds<\/span> rump roast<\/span> thinly sliced, can also use top round or bottom round<\/span><\/li>
  • 2<\/span> tablespoons<\/span> kosher salt<\/span><\/li>
  • 1<\/span> tablespoon<\/span> freshly ground black pepper<\/span><\/li>
  • 1<\/span> pound<\/span> Prosciutto<\/span><\/li>
  • 8<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • 2<\/span> large<\/span> beef short ribs<\/span><\/li>
  • 1<\/span> large<\/span> onion<\/span> finely chopped, about 2 cups<\/span><\/li>
  • 2<\/span> (28oz) cans<\/span> Peeled Plum Tomatoes in Puree <\/span> hand crushed or crushed in a blender<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a large mixing bowl, combine the garlic powder, both types of cheese, breadcrumbs, fresh garlic, parsley, and basil; mix together and set aside.<\/div><\/li>
    • Lay the thin slices of the rump on a cutting board and pound the meat using a meat tenderizer. You want to get the meat to be thin, but not falling apart. Season meat with salt and pepper.<\/div><\/li>
    • Divide the breadcrumb filling among the slices of meat and spread evenly. Lay a slice of prosciutto over the filling and roll each slice tightly. Using butcher’s string, tie the rolls to secure them. You may need to tie in two places depending on the size of the rolls.<\/div><\/li>
    • In a large Dutch oven, heat the oil over medium heat. Add to the pan the beef rolls to sear on all sides. Do not overcrowd the pan, you may need to do this in batches.<\/div><\/li>
    • To the pan, add the short ribs, chopped onions, and tomatoes; lower the heat to low. Cover and simmer for one (1) hour, basting the beef about every 10 minutes to ensure they do not dry out.<\/div><\/li>
    • Remove the rolls from the sauce, cut the string. You may slice the rolls and place on a platter or serve them whole. Serve with the sauce.<\/div><\/li><\/ul><\/div><\/div>\n
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