Best Bobs Slow Cooker Braciole Recipes

SLOW COOKER BEEF BRACIOLE

Steps:

• In a medium-sized bowl, mix together with a fork the sausage, Panko, Parmesan cheese, 1 tbsp parsley, basil, and egg until well combined.
• Lay the steaks out flat on a cutting board and liberally season the steaks on both sides with salt and pepper.
• Arrange 1 to 2 slices of prosciutto over each steak.
• Using a fork, spread the filling evenly over the prosciutto on each steak, leaving a border of about ¼-inch on all sides.
• One steak at a time, starting at the short end, roll each steak up.
• Use kitchen twine or string to securely tie the roll in intervals (a couple of times) down the roll, and then again with one string tied lengthwise. (See photos in post).
• Heat the oil in a large skillet over medium-high heat. Add the steak rolls and saute until browned all over - about 5 to 6 minutes.
• Add 2 cups of marinara in the bottom of the Crock-Pot and then nestle the braciole (steak rolls) into the sauce. Spoon the remaining sauce over the top.
• Cook on LOW for 5 hours (recommended) or on HIGH for 2 to 2 ½ hours.
• Remove the braciole and use kitchen shears to remove the twine/string. Use a sharp knife to cut the beef crosswise into slices about ½-inch thick.
• Place the slices on a serving dish, or individual plates and spoon a little more sauce over the top. Garnish with remaining parsley and serve at once with grated parmesan, if desired.

BRACIOLE

Steps:

• Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
• Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
• Preheat the oven to 350 degrees F.
• Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
• Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
• In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
• Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

SLOW COOKER BABY BACK RIBS

Steps:

• Season ribs with salt and pepper.
• Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
• Cook on High for 4 hours (or Low for 8 hours).
• Preheat oven to 375 degrees F (190 degrees C).
• Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
• Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.