Grilled Beef Braciole
MAMA Mia, watch Slasher prepare this fantastic STUFFED BEEF ROLL dish that will have you thinking about buying a Ferrari and cracking open some vino by the time he's done showing you how it's all done.
12 thin 3 inch wide 6 inch long slices of top or bottom round beef (we used London Broil).
12 thin slices of prosciutto
12 thin slices of provolone cheese
12 thin slices of cappacola slices
12 thin slices of calabrece slices
1 large bulb of garlic all cloves sliced thin
1 cup of Romano cheese
2 tbsp of SPG
1/4 cup of olive oil
1 cup of red wine
1/4 cup of seasoned bread crumbs
2 cups of beef broth
2 large cans of crushed tomatos
1/4 lb of Proc
1 tbsp of italian spices
5 chopped green onion
1/2 cup of baby spinach
Slice the meat sideways into the listed size.
Slice the garlic bulbs into thin slices.
Mix the Romano cheese with the spinach, the green onions, the italian spices, the bread crumbs and the SPG.
Pound all the meat slices thin and wide
Lay out a slice of meat and add the prosciutto, the cheese, the spinach mix, the cappacola. and the calabrese slices.
Roll each piece up and tie twice with pieces of butcher twine.
In a large frying pan on high heat pour in olive oil and heat until the oil is rolling.
Lay each roll into the pan to sear each roll until all are browned.
Once all the rolls are browned take out of pan onto a dish and set aside.
Scrape up all browned pieces in the pan and add the rest of the spinach mix and some olive oil if needed.
Add the beef broth and the red wine.
Add the sauce and mix together.
Turn the heat up to medium until the sauce starts to simmer.
Once the sauce is simmering, add all the beef rolls and simmer for 2 1/2 to 3 hrs until the internal temp of each roll is 205 to 208 degrees.