Crockpot Braciole RecipeOrigin: America Period: Traditional |
Ingredients:
1kg rump (round) steak 
Crockpot Braciole Preparation:Method:Trim any fat from the steak then cut into 8 evenly-sized pieces. Place each piece between two sheets of clingfilm and pout until they are thin and easy to roll. Meanwhile, fry the sausage lightly until browned. Drain the sausage pieces then combine with the parsley, oregano, garlic, onion and salt. Mix thoroughly then spread 2 or 3 tbsp of the sausage mix on each piece of steak. Roll the steak up and tie securely with string. Arrange the beef rolls in a crockpot then combine the tomatoes, tomato purée, salt and oregano then pour over the beef rolls. Cover and cook for between 8 and 10 hours. Serve with rice or pasta and accompany with the sauce. For the sauce, combine all the ingredients (except the flour, oil and vinegar) in a crockpot and stir thoroughly. Cover and cook on low for about 8 hours then remove the lid and cook for a further hour. Combine the flour and vinegar then stir into the sauce along with the oil. Cook for 10 minutes then allow to cool. Place in a blender and blitz until smooth. The sauce can be prepared well ahead of time and re-heated at serving time. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Crockpot Braciole to your online bookmark site: 
|
|
More Recipes from the Americas... More recipes for Stews... More recipes for Meat... More recipes for Pork... More recipes for Beef... More crockpot recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beef and vegetables as primary ingredients: Sautéed Cucumber Zom Parsnip and Apple Soup II Caldo Gallego Stewed Gooseberries and Angelica Pumpkin Brownies Soubise Sauce Pheasant Brawn Fillets of Beef Pompadour Sauce Poivrade Batingan bi Jibn Pašticada Tutum Boerag Tinned Tomato Sauce Pisken Balyk Tibs Wet Kraut Burgers Bazngan Mkhalel Suffolk Cured Pressed Tongue Pumpkin Nutmeg Dinner Rolls Urap Tomato Ice Sauce Diable Provençal Pizza Steamed Mussels with Chicory and Red Onions Shuba Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
