Ultimate Beef Braciole (Tyler Florence) Recipe

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Ultimate Beef Braciole (Tyler Florence)
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Ingredients
21
Count
Nutrition
551
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. To make the Braciole: Toast the panko bread crumbs in a dry skillet with a little olive oil over low heat, until golden. Add to a large mixing bowl along with the anchovy, garlic, bocconcini, red peppers, parsley, a drizzle of olive oil and some salt and pepper, to taste. Stir together until well combined.
  2. Set the flank steak on a piece of plastic wrap. Make a deep horizontal slice along the steak almost all the way through and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a meat mallet, gently flatten the steak until about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper, to taste. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Arrange the eggs lengthwise down the center of the meat and roll up like a jelly roll log, using the plastic wrap as support. Tie the roll with kitchen twine in 4 to 5 places to secure - this will help hold the shape and keep the filling from falling out.
  3. Preheat the oven to 350 degrees F. Put a roasting pan across 2 burners and heat over medium heat. Add a 3-count of olive oil and add the thyme and garlic. Cook for about a minute until fragrant. Carefully add the braciole and sear until evenly browned all over, approximately 2 minutes each side.
  4. Add the sliced onions and bay leaves, then stir in the beef broth to deglaze. Add the canned tomatoes over the top, then nestle in the whole vine tomatoes around the braciole. Bring to a simmer, then cover with foil and put in the oven to braise for 45 to 60 minutes. When done, remove the foil and remove the braciole to a carving board to rest. Carefully remove the whole vine tomatoes, with a slotted spoon, to a plate. Let the sauce cool for about 5 minutes. Discard the thyme stems and bay leaf, then add the sauce to a blender and puree. Pour the sauce back into the pan and set over medium heat to bring to a simmer. Season with salt and pepper, to taste, and add the balsamic vinegar. Remove the kitchen twine from the beef and cut into 1-inch thick pin-wheel slices. Arrange the slices on a platter and arrange the whole vine tomatoes around the beef. Pour the sauce over the top, garnish with chopped parsley and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 551.49 Kcal (2309 kJ)
Calories from fat 207.86 Kcal
% Daily Value*
Total Fat 23.1g 36%
Cholesterol 294.07mg 98%
Sodium 472.19mg 20%
Potassium 991.47mg 21%
Total Carbs 23.98g 8%
Sugars 4.9g 20%
Dietary Fiber 2.02g 8%
Protein 57.34g 115%
Vitamin C 37.8mg 63%
Iron 12.7mg 70%
Calcium 183.6mg 18%
Amount Per 100 g
Calories 119.15 Kcal (499 kJ)
Calories from fat 44.91 Kcal
% Daily Value*
Total Fat 4.99g 36%
Cholesterol 63.54mg 98%
Sodium 102.02mg 20%
Potassium 214.22mg 21%
Total Carbs 5.18g 8%
Sugars 1.06g 20%
Dietary Fiber 0.44g 8%
Protein 12.39g 115%
Vitamin C 8.2mg 63%
Iron 2.7mg 70%
Calcium 39.7mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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