Tags
Arrabbiata sauce, beef, garlic, hard boiled eggs, Italian bread crumbs, parmesan cheese, parsley, pine nuts, spaghetti squash
Braciole {Italian Beef Rolls} slowly simmered in spicy Arrabbiata sauce until the beef is fork tender. The filling, comprised of parmesan cheese, fresh parsley, Italian bread crumbs, garlic, toasted pine nuts, and hard-boiled egg, is my loose interpretation of this classic Italian dish.
The first time this recipe caught my attention was while flipping through a Taste of Home magazine at my in-laws. Everything about the recipe sounded wonderful. Then this week when my friend shared her new Weight Watchers cookbook with me and there was a modified version of a Braciole recipe, it was clearly time to make it happen.
I took some liberties, beginning with the beef. Who wants to pound out steaks when you can step up to the deli counter and order slices of nice lean rare roast beef cut an 1/8-inch thick. I’m sure if we had any Italian fans they are fleeing quickly at the sound of this. But wait. If convenience is what’s keeping us from enjoying a recipe as delicious as Braciole, can’t we make an exception. Just this once.
No pounding required with my modified version. Just combine the filling ingredients, spoon them in the middle of each slice of beef, fold in edges and roll tightly. You could tie them neatly at 1-inch intervals with butchers twine ooooor you could take yet another short cut and just pan brown them, carefully turning so they don’t unfold. That’s what I did and they held together just fine.
The third and final short cut I should have used was my slow cooker. In my head I reasoned that this sliced roast beef, albeit an 1/8-inch thick, would be melt in your mouth tender from the get go. As it turns out it wanted a good hour, if not a bit longer, to braise in the arrabbiata sauce. This could have been achieved in a LOW slow cooker while I went about my business.
Loose interpretations and liberties aside, they were amazing. Don’t take my word for it, just ask my work-mates who enjoyed the four remaining beef rolls, cut into bites to be shared even further.
I’ve mentioned in previous posts that I’m making daily Healthy Choices as I work towards my goal of Fit by 50. I have several teammates on this journey who’s support is invaluable. We motivate each other, walk together and most importantly share recipes (and the finished product) with each other. These Briacole {Italian Beef Rolls} with a 1/2 cup of sauce weighed in at 8 WW Pts+. We served them over roasted spaghetti squash which added no additional points values. Winning.
- 8 slices (1/8-inch thick, about 4-ounces each) Boar's Head Roast Beef
- 2 hard-boiled eggs, chopped
- ½ cup Italian bread crumbs
- ½ cup Parmesan cheese, shredded
- ½ cup fresh flat leaf Italian parsley, chopped
- 3 Tbl. toasted pine nuts
- 2-3 garlic cloves, minced
- 2 Tbl. olive oil, divided
- pinch salt & pepper
- 3-4 cups arrabbiata sauce
- ½ cup dry red wine
- 1 large spaghetti squash, optional
- Combine chopped hard-boiled eggs, bread crumbs, parmesan cheese, parsley, pine nuts, garlic, 1 Tbl. olive oil, salt & pepper.
- Lay each beef slice on a flat surface; spoon ⅛th filling mixture onto center of beef slice. Fold over one of the short sides, then fold in edges and roll tightly. Reserve and repeat with remaining beef and filling.
- Heat remaining 1 Tbl. olive oil in a large covered skillet over medium-high heat. Brown rolls, 1-2 minutes per side, working in batches. Once browned, top rolls with arrabbiata sauce or transfer to a slow cooker and top with sauce. For stove top method, simmer beef rolls covered over low heat for 60-75 minutes or until tender. For slow cooker method, place on LOW for 3-4 hours or until tender.
- Preheat oven to 350 degrees. Cut squash in half lengthwise. Remove seeds and rub inside with olive oil. Place cut side down on shallow baking sheet. Roast for 50-60 minutes until skin is easily pierced with a fork and flesh is easily removed. Scoop flesh from skins into a bowl and season with salt & pepper to taste.
The ½ cup red wine listed under ingredients is used at your discretion. Great in the sauce or on the side.
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I watched Lidia Bastonovich cook this on my computer, but trying to find the exact recipe was impossible. I found this post and it looks so much easier with the Boars Head meat (which I love) so I can’t wait to try it.
Libby, what is not to love about this delicious recipe?! Oh so yummy. These Braciola Beef Rolls look amazing. Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee
I haven’t made braciola in a very long time. I like the idea of using the roast beef, it’s much easier to prepare and cook. Thanks for sharing your recipe.
Thanks for the support Joanne.
I’ve never made beef rolls before, they sound delicious, pinning to try!
Thanks so much Joy. We really enjoyed them. Hope you do as well. Thanks for stopping by.
I’m loving easy recipes. A cheat here or there is surely allowed :)
It seems super technical but you make the recipe easy with your pictures. I really love the idea of these Italian beef rolls, looks super-licious!
Thanks so much Del. They were yummy.
Never made this kind of dish before, looks really tasty. Must try!
I think you’ll love it Kavey. Give a go.
Oh what a treat! I would love to dig right into this…a beautiful, hearty meal. Just what I would love to sit down to at the end of a long day. xo, Catherine
Exactly. I think the slow cooker would seal the deal.
Using the perfectly sliced roast beef is an outstanding twist Libby! Braciole is a favorite of mine and I am in love with your recipe :)