Sun Oven Braciola


Serves: 4
Total Calories: 639

Ingredients

1/4 cup freshly grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 beef flank steak (1 1/2 pound) trimmed and pounded to 1/2 inch thick
3 ounces thinly sliced prosciutto
6 slices provolone cheese
salt and pepper
2 tablespoons extra-virgin olive oil
3/4 cup dry red wine
1 (28-ounce) can whole tomato, drained
1 small onion, diced
1 medium carrot, diced
1 stalk celery, diced
4 cloves garlic

Directions:

Set Global Sun Oven out to preheat

Combine Parmesan, basil, and oregano in a small bowl. Sprinkle herbed cheese mixture over pounded flank steak. Top with prosciutto and Provolone. Tightly roll steak, starting at one short side and tucking in any prosciutto or cheese that extends outside the roll. Tie rolled-up steak with butcher's twine, season with salt and pepper. Sear steak in oil in a large frying pan over medium high heat until beef is browned on all sides. Transfer rolled up steak to a dark, light-weight pot.

Deglaze the frying pan with wine, scraping up any browned bits in the bottom, cooking until liquid is reduced to about 1/4 cup; pour liquid into a blender. Add tomatoes, onion, carrot, celery, and garlic to the blender; puree until smooth. Pour sauce over beef in the pot, cover and transfer to Sun Oven. Cook until beef is tender, 1 to 1 1/2 hours.

Nutritional Facts:

Serves: 4
Total Calories: 639
Calories from Fat: 188

This Sun Oven Braciola recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.




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