Bob’s Slow Cooker Braciole: A Flavorful Family Feast
Braciole, a classic Italian comfort food, is a dish of thinly sliced meat rolled around a flavorful filling and simmered in a rich tomato sauce. While traditionally braised on the stovetop for hours, this recipe simplifies the process by utilizing the slow cooker. This method results in incredibly tender meat and a deeply flavorful sauce with minimal effort. This recipe is inspired by my father-in-law, Bob, who makes a delicious version, and this is my attempt to capture the magic of his cooking. Get ready for a family favorite!
Why You’ll Love This Slow Cooker Braciole
* **Incredibly Tender Meat:** The slow cooking process breaks down the tough fibers of the meat, resulting in melt-in-your-mouth tenderness.
* **Deeply Flavorful Sauce:** The long simmering time allows the flavors of the meat, filling, and sauce to meld together, creating a rich and complex taste.
* **Easy to Make:** This recipe requires minimal hands-on time. Simply prepare the braciole, add them to the slow cooker, and let it do its magic.
* **Perfect for Meal Prep:** Braciole is a great make-ahead meal. It tastes even better the next day, as the flavors have more time to develop.
* **Family-Friendly:** This dish is sure to be a hit with the whole family. Serve it with pasta, polenta, or crusty bread for a complete meal.
Ingredients You’ll Need
* **Meat:** 2-3 pounds of thinly sliced beef. Top round or flank steak are the most common choices. Ask your butcher to slice the meat about 1/4 inch thick. If you can only find thicker cuts, you can pound them thinner yourself. This is crucial for proper rolling and cooking.
* **Filling:**
* 1 cup grated Pecorino Romano cheese (or Parmesan)
* 1/2 cup grated Parmesan cheese
* 1/2 cup breadcrumbs (Italian seasoned or plain)
* 1/4 cup chopped fresh parsley
* 2-3 cloves garlic, minced
* 1/4 cup raisins (optional, but adds a touch of sweetness)
* 1/4 cup pine nuts (optional, adds a nutty flavor and texture)
* 2 large eggs, lightly beaten
* Salt and freshly ground black pepper to taste
* **Sauce:**
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2-3 cloves garlic, minced
* (1) 28-ounce can crushed tomatoes
* (1) 15-ounce can tomato sauce
* (1) 6-ounce can tomato paste
* 1 cup dry red wine (optional, but adds depth of flavor. Use a Cabernet Sauvignon, Merlot, or Chianti)
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon red pepper flakes (optional, for a little heat)
* 1 bay leaf
* Salt and freshly ground black pepper to taste
Equipment You’ll Need
* Slow Cooker (6-quart or larger)
* Large Cutting Board
* Meat Mallet (if necessary)
* Mixing Bowls
* Kitchen Twine or Toothpicks
* Large Skillet or Dutch Oven (for searing, optional but recommended)
Step-by-Step Instructions
Here’s how to make Bob’s Slow Cooker Braciole:
**1. Prepare the Meat:**
* Lay the beef slices on a large cutting board. If the slices are thicker than 1/4 inch, cover them with plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick. This will make them easier to roll and ensure they cook evenly.
* Season both sides of the meat slices with salt and pepper.
**2. Make the Filling:**
* In a large mixing bowl, combine the grated Pecorino Romano cheese, grated Parmesan cheese, breadcrumbs, chopped parsley, minced garlic, raisins (if using), pine nuts (if using), and lightly beaten eggs.
* Mix well to combine all the ingredients. The filling should be moist but not too wet. If it seems too dry, add a little more egg. If it seems too wet, add a little more breadcrumbs.
* Season the filling with salt and pepper to taste. Be careful with the salt, as the cheeses are already quite salty.
**3. Assemble the Braciole:**
* Spread a thin layer of the filling evenly over each beef slice, leaving a small border around the edges. Don’t overfill the meat, or it will be difficult to roll up.
* Starting at one end, tightly roll up each beef slice, like a jelly roll.
* Secure the braciole with kitchen twine, tying it tightly in several places to prevent it from unraveling during cooking. Alternatively, you can use toothpicks to secure the rolls, but be sure to remove them before serving.
**4. Sear the Braciole (Optional but Recommended):**
* Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
* Sear the braciole on all sides until they are nicely browned. This step adds a lot of flavor to the dish, so don’t skip it if you have the time. Searing creates a beautiful crust and helps to seal in the juices.
* Remove the braciole from the skillet and set aside.
**5. Make the Sauce:**
* In the same skillet or Dutch oven (if you seared the braciole), add the chopped onion and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
* Pour in the crushed tomatoes, tomato sauce, tomato paste, and red wine (if using). Stir to combine.
* Add the dried oregano, dried basil, red pepper flakes (if using), and bay leaf.
* Season the sauce with salt and pepper to taste.
* Bring the sauce to a simmer, then remove from the heat.
**6. Assemble the Slow Cooker:**
* Pour a thin layer of the tomato sauce into the bottom of the slow cooker.
* Arrange the seared braciole (or unseared, if you skipped that step) in a single layer in the slow cooker. If necessary, you can stack them slightly, but try to keep them in a single layer if possible.
* Pour the remaining tomato sauce over the braciole, making sure they are well coated.
**7. Slow Cook the Braciole:**
* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The braciole are done when the meat is very tender and easily pulls apart with a fork.
**8. Serve:**
* Remove the braciole from the slow cooker and let them rest for a few minutes before serving.
* Remove the kitchen twine or toothpicks from the braciole.
* Slice the braciole into thick slices and serve with the tomato sauce from the slow cooker.
* Serve over pasta, polenta, or crusty bread.
* Garnish with fresh parsley and grated Parmesan cheese, if desired.
Tips for the Best Slow Cooker Braciole
* **Use Thinly Sliced Meat:** This is the most important tip! The meat needs to be thin enough to roll easily and cook properly in the slow cooker. Ask your butcher to slice the meat for you, or pound it thinner yourself.
* **Don’t Overfill the Braciole:** Overfilling the braciole will make them difficult to roll up and they may fall apart during cooking. Use a thin layer of filling.
* **Sear the Braciole (Optional but Recommended):** Searing the braciole adds a lot of flavor to the dish and helps to seal in the juices. If you have the time, don’t skip this step.
* **Use Good Quality Tomatoes:** The quality of the tomatoes will have a big impact on the flavor of the sauce. Use good quality crushed tomatoes, tomato sauce, and tomato paste.
* **Add Red Wine (Optional):** Red wine adds depth of flavor to the sauce. Use a dry red wine, such as Cabernet Sauvignon, Merlot, or Chianti.
* **Cook on Low for Best Results:** Cooking the braciole on low for a longer period of time will result in more tender and flavorful meat. If you’re short on time, you can cook them on high, but the meat may not be as tender.
* **Let the Braciole Rest Before Serving:** Letting the braciole rest for a few minutes before serving will allow the juices to redistribute, resulting in more tender and flavorful meat.
* **Make it Ahead:** Braciole tastes even better the next day, as the flavors have more time to develop. Make it a day ahead and reheat it before serving.
* **Freeze for Later:** Cooked braciole can be frozen for up to 3 months. Let it cool completely before freezing it in an airtight container. Thaw it overnight in the refrigerator before reheating.
Variations and Substitutions
* **Meat:** You can use other types of meat for braciole, such as pork or chicken. If using chicken, use boneless, skinless chicken breasts and pound them thin.
* **Cheese:** You can use other types of cheese in the filling, such as ricotta or mozzarella. If using ricotta, drain it well before adding it to the filling.
* **Breadcrumbs:** You can use different types of breadcrumbs in the filling, such as panko or gluten-free breadcrumbs.
* **Vegetables:** You can add other vegetables to the filling, such as spinach, mushrooms, or bell peppers. Sauté the vegetables before adding them to the filling.
* **Herbs:** You can use other herbs in the sauce, such as rosemary or thyme.
* **Spice:** Add a pinch of chili flakes for extra heat.
* **Sweetness:** Increase or decrease the amount of raisins depending on preference.
Serving Suggestions
* **Pasta:** Serve the braciole over your favorite pasta, such as spaghetti, penne, or rigatoni. Toss the pasta with the tomato sauce from the slow cooker.
* **Polenta:** Serve the braciole over creamy polenta.
* **Crusty Bread:** Serve the braciole with crusty bread for dipping in the sauce.
* **Mashed Potatoes:** Serve the braciole over creamy mashed potatoes.
* **Vegetables:** Serve the braciole with a side of roasted vegetables, such as broccoli, carrots, or potatoes.
* **Salad:** Serve the braciole with a simple green salad.
Nutritional Information (Approximate)
* Calories: 400-600 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams per serving
* Fat: 20-30 grams per serving
* Carbohydrates: 20-30 grams per serving
*Note: This is an estimate and may vary based on specific ingredients and preparation methods.*
Enjoy Bob’s Slow Cooker Braciole!
This slow cooker braciole recipe is a delicious and easy way to enjoy a classic Italian comfort food. With tender meat, a flavorful filling, and a rich tomato sauce, this dish is sure to be a hit with the whole family. So gather your ingredients, fire up your slow cooker, and get ready for a taste of Italy!
FAQ
* **Can I make this without searing the meat?**
Yes, you can skip the searing step. However, searing adds a depth of flavor and helps to keep the meat moist. If you skip searing, you might consider adding a tablespoon of olive oil directly to the slow cooker.
* **Can I use a different cut of beef?**
Top round and flank steak are ideal because they are relatively inexpensive and slice well. You could potentially use sirloin, but it’s generally more expensive. Avoid very tough cuts that require long braising times, as the filling might overcook.
* **How do I store leftovers?**
Store leftover braciole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Can I freeze this?**
Yes! Braciole freezes very well. Allow it to cool completely, then store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
* **My sauce is too thin. How can I thicken it?**
If your sauce is too thin, you can thicken it by removing the lid from the slow cooker during the last hour of cooking. This will allow some of the liquid to evaporate. Alternatively, you can stir in a tablespoon of cornstarch mixed with two tablespoons of cold water during the last 30 minutes of cooking.
* **My sauce is too thick. How can I thin it?**
If your sauce is too thick, you can thin it by adding a little bit of water or beef broth to the slow cooker. Start with 1/4 cup and add more as needed until you reach the desired consistency.
* **Can I add vegetables to the sauce?**
Absolutely! Adding vegetables to the sauce is a great way to add flavor and nutrients. Some good options include carrots, celery, mushrooms, and bell peppers. Sauté the vegetables before adding them to the sauce.
* **What kind of pasta should I serve with this?**
Braciole is traditionally served with long, thin pasta such as spaghetti or linguine. However, you can use any type of pasta that you like. Other good options include penne, rigatoni, and ziti.
* **Can I use dried parsley instead of fresh?**
Yes, you can use dried parsley instead of fresh parsley. Use about 1 tablespoon of dried parsley for every 1/4 cup of fresh parsley.
* **Can I make this in an Instant Pot?**
Yes, you can adapt this recipe for the Instant Pot. Sear the braciole using the sauté function. Then, add the sauce ingredients and cook on high pressure for 30 minutes, followed by a natural pressure release of 15 minutes. Quick release any remaining pressure. The meat should be tender, but you may need to adjust the cooking time depending on your Instant Pot model.
* **What if I don’t have pine nuts or raisins?**
The pine nuts and raisins are optional, so you can leave them out if you don’t have them. If you want to substitute something for the pine nuts, you could try chopped walnuts or almonds. If you want to substitute something for the raisins, you could try chopped dried cranberries or apricots.