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Braciole
Braciole
Appliance: Slow Cooker - 5 quarts and larger
Also Requires: Rice Cooker - 8 cup or larger (or multi-cooker)
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This Kitchen Tested recipe is a Sunday dinner Classic
Braciole
Ingredients
   2 cups day old bread, crusts removed and cut in cubes
   1/2 cup milk
   4 ounces pancetta, diced
   1 medium onion, diced (1 1/2 cups)
   2 cloves garlic, minced
   1 package (9 to 10 ounces) spinach, thawed and squeezed dry
   1/4 cup pine nuts, toasted
   1/2 cup grated Parmesan cheese
   1/2 cup grated provolone
   1 egg, beaten
   2 pounds of top round steaks, very thinly sliced
   Salt and pepper, to taste
   1/2 tablespoon cooking oil
   2 tablespoons tomato paste
   1 cup red wine
   1/2 cup lower sodium chicken or beef broth
   1 can (14 to 16 ounces) diced tomatoes
   Chopped parsley, for serving
   Additional Parmesan cheese, for serving


Directions
Toss together bread cubes and milk in a small bowl and set aside.

Add pancetta to the inner bowl of your rice cooker and push Cook button. Cook, stirring occasionally, until it starts to crisp, 5 to 7 minutes. Add onion and continue to cook until onion has softened, 5 to 7 minutes more. Add garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Alternatively, complete these steps with your Multi-Cooker's saute function.

Add soaked bread cubes, onion mixture, spinach, pine nuts and Parmesan cheese to the bowl of a food processor. Pulse until grated and well combined. Remove blade and stir in egg and provolone.

Lightly season steaks with salt and pepper. Keep in in mind that the pancetta and cheeses will add a lot of saltiness to the filling. Place a couple of tablespoons of filling along one end of the steaks, leaving some space along the edges, and roll them up as you would a burrito, tucking in the ends as you roll. Seal rolls closed with toothpicks or tie each with kitchen twine.

Add oil to the inner bowl your rice cooker and push Cook button to heat. Working in batches, brown the rolls thoroughly on all sides, turning as needed. Do not overcrowd. Remove browned rolls to a rack and repeat as needed. Once all of the rolls have been browned and removed to the rack, add the tomato paste and wine to the rice cooker. Cook, stirring to scrape up browned bits, until wine has reduced slightly, about 5 minutes. Stir in broth and tomatoes. These steps can be completed using your Multi-Cooker's browning function.

Place the browned beef rolls in the crock or inner bowl of your slow cooker, cover with the sauce and turn them gently to coat all sides. Cover and cook on Low until meat is very tender, 6 to 8 hours.

Remove braciole to a serving dish, remove toothpicks or twine and tent with foil to keep warm. Skim fat from sauce and season to taste with salt and pepper. Pour sauce over braciole, garnish with fresh parsley and Parmesan cheese and serve.

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