Beef Braciole (Stuffed Italian Beef Roll)
Saturday, April 6, 2019
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Put your skills to the test with this classic beef braciole dish. It's sure to impress your family and friends!
Ingredients
Meat
1 lb Flank steak
Produce
1 can 28 oz (795 g) crushed tomato
3/4 cup Basil, fresh
2 Bay leaves, dried
1 Carrot, medium
1 stalk Celery
8 cloves Garlic
1/2 cup Italian parsley, fresh
1 Onion, small
1 tbsp Oregano, dried
Pasta & Grains
1 lb Orecchiette pasta
Baking & Spices
1 Black pepper, freshly ground
1 Kosher salt
1/2 tsp Red pepper flakes
Oils & Vinegars
2 tbsp Canola oil
1/4 cup Olive oil
Bread & Baked Goods
1/2 cup Bread crumbs
Dairy
1 tbsp Butter
1 cup Pecorino romano cheese
1/3 cup Provolone cheese
Beer, Wine & Liquor
1 cup White wine, dry
Ingredients
Meat
1 lb Flank steak
Produce
1 can 28 oz (795 g) crushed tomato
3/4 cup Basil, fresh
2 Bay leaves, dried
1 Carrot, medium
1 stalk Celery
8 cloves Garlic
1/2 cup Italian parsley, fresh
1 Onion, small
1 tbsp Oregano, dried
Pasta & Grains
1 lb Orecchiette pasta
Baking & Spices
1 Black pepper, freshly ground
1 Kosher salt
1/2 tsp Red pepper flakes
Oils & Vinegars
2 tbsp Canola oil
1/4 cup Olive oil
Bread & Baked Goods
1/2 cup Bread crumbs
Dairy
1 tbsp Butter
1 cup Pecorino romano cheese
1/3 cup Provolone cheese
Beer, Wine & Liquor
1 cup White wine, dry