Braciole with steamed broccoli

Braciole with steamed broccoli

Braciole is a traditional Italian dish, essentially a stewed beef dish which can be cooked low and slow to produce lovely tender beef!

This is a low and slow recipe and has a cooking time of at least 4 hours, but it’s well worth it!


This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

176 g stewing steak
46 g onions, sliced
95 g chopped tomatoes
6 g olive oil
1 beef stock cube
80 ml boiling water
1 garlic clove, chopped or crushed
5 g fresh basil leaves, chopped
66 g mozzarella, cut into small pieces
48 ml sweet chilli sauce
149 g broccoli
cocktail sticks
salt and pepper

Method

  • Preheat your slow cooker.
  • Using a meat tenderiser, rolling pin or tin can covered in clingfilm give your steak a bash to tenderise and flatten it slightly.
  • Trim it into long pieces and place some garlic slices, onion, chopped herbs, salt and pepper.
  • Roll and secure with cocktail sticks or use twine to secure the roll.
  • Take a frying pan and pop it onto a medium heat.
  • Add the beef rolls and colour on all sides.
  • Add any remaining garlic and onion, cook for another minute before adding the chopped tinned tomato and sweet chilli sauce.
  • Make the beef stock and add this to the pan and bring to the boil.
  • Carefully pour the mixture into a slow cooker, cover and allow to cook for a minimum of 4 hours.  It would be preferable to cook this for longer.  The beef will be more tender for a longer cooking time.
  • When your cooking time is almost at and end, sprinkle the mozzarella over the beef and cover while you steam your broccoli.
  • Add the broccoli to your plate along with your tender beef and enjoy!

Recipe Notes

  • Be sure to trim your steak of any visible fat to keep it lean.
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes but for this recipe I am using the sweet chilli sauce to do that.
  • It would be preferable to cook this for longer. The beef will be more tender for a longer cooking time.

Follow:
Nella Foulds
Nella Foulds

Find me on: Web

The Lean Cook