Italian Beef Braciole

Ingredients

• 1.3 lbs top or bottom round beef roast (can also use sirloin or silverside (600g))
• 8-10 slices prosciutto
• 2 garlic cloves (finely chopped)
• 2 tbsp fresh parsley (finely chopped)
• 8-10 slices of pecorino cheese
• 3 cups passata (pureed tomatoes) ((700g))
• 1 tbsp fresh basil (chopped)
• 1 tbsp olive oil

Steps

1. 1

   Cut the beef into ¼ inch (1/2 cm) thick slices (make sure to cut the meat against the grain). Pound them to half the thickness with a meat mallet or rolling pin.

2. 2

   Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.

3. 3

   Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.

4. 4

   Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the passata and stir to combine (make sure the braciole are covered). Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.

5. 5

   Once the braciole are cooked add the fresh basil to the sauce and stir to combine, serve.

6. 6

   Once cooked remove the beef braciole and set aside or keep warm on a plate. Add the fresh basil to the sauce and serve the sauce with freshly cooked and drained pasta then serve the beef braciole as a second course with a little reserved tomato sauce and your sides of choice.