Maria Sorokina has figured out the proper recipe for Braciole Beef from the show “The Bear” and the series classic “The Sopranos.” This dish has every chance of making it out of Carmela Soprano’s recipe book to your hearts.
At all started when Olena, the founder of The Rebels Diet, started watching a TV series with an unspoken name, “The Bear” (Hulu). It turned out to be a delicious series with a terrific script, dynamic filming, and lively characters. Well, and Jeremy Allen White in the title role, whom I adore. And a new find – Braciole Beef!
The whole team is hooked on the show. And – professional deformity – any shot with food triggers our “keto-not keto” sensor.
The sixth episode of “The Bear” had our sensors beeping. The Berzatto brothers, the main character, Chef Carmy (the same Jeremy Allen White), and Michael do some magic. There are glimpses of juicy beef, prosciutto, cheese…
Before us is an Italian classic, Beef Braciole – Italian braciole rolls in a wine-based tomato sauce.
Italian cuisine isn’t just pasta and pizza. Many dishes fit perfectly into a keto diet. Braciole is just such a dish.
Like many traditional dishes, braciole will vary from chef to chef. Carmela Soprano, of the famous “The Soprans” clan, was also famous for her Italian rolls. But it isn’t certain that she and Carmy and Michael would find common ground in the kitchen.
Try making braciole. And if you feel the recipe needs to be modified, feel free to do so. Cooking is an art of improvisation.
And be sure to share your version of the recipe!
- 6 thin slices boneless top round (about 2 pounds)
- 12 garlic cloves
- ½ cup parsley (flat-leaf parsley and additional for garnish)
- 1 cup parmesan (or Romano cheese, shredded; plus more for serving if desired)
- 12 prosciutto (thin slices)
- 2 tbsp olive oil
- 2 cups red dry wine
- 2 cups beef broth
- 1 can tomatoes (28 oz crushed; preferably a good imported Italian brand)
- 2 tsp Italian seasoning (dried)
- salt, pepper (to taste)
- Cut top-round slices in half widthwise so that you have 12 equal pieces. Place the beef between two pieces of plastic wrap. Gently pound it to a ¼ – ⅛-inch thickness.
- Mince 4 cloves of garlic; slice the remaining 8 cloves.
- Combine minced garlic, parsley, cheese, salt, and black pepper in a small bowl. Place a prosciutto slice over the beef, then sprinkle the filling evenly over the prosciutto.
- Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down, in the pot and brown the seam side first to seal them. Cook, turning the meat occasionally, until each roll is nicely browned on all sides. Transfer it to a plate.
- Add the wine and the sliced garlic. Bring it to a boil, scraping up any browned bits. Add beef broth, tomatoes, and Italian seasoning. Put the beef rolls back in the pot and bring them back to a simmer.
- Cook, covered, on low heat for 1.5 hours, or until the beef is tender and easily pierced with a fork. Alternately, cook covered in a 325-degree oven for 1.5-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium, or 7-8 hours on low.
- Season with salt and black pepper to taste. Remove toothpicks and top with more grated cheese if desired.