Brasciole in Tomato Sauce - Atkins Diet Recipes

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Category : Meat

Recipe : Brasciole in Tomato Sauce

Makes 4 servings

Here is an old-fashioned southern Italian dish; serve it on a bed of rigatoni or penne
with a sprinkle of cheese. For its intense flavor, be sure to use real Parmigiano-
reggiano cheese in this dish.

One 15-ounce piece boneless lean beef round steak (1/2" thick)
1 teaspoon olive oil
1/2 medium onion, minced
1/4 medium celery stalk, minced
2 garlic cloves, minced
1/3 cup + 2 teaspoons plain dried bread crumbs
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons grated Parmigiano-Reggiano cheese
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup tomato sauce (no salt added)
1 cup stewed tomatoes, pureed
1/2 cup low-sodium beef broth

To prepare brasciole, place steak between 2 sheets of wax paper; with meat
mallet or bottom of heavy saucepan, pound steak to 1/8" thickness. Remove and
discard wax paper; set steak aside.
Preheat oven to 300o F. Spray 8" square baking pan with nonstick cooking spray.
In medium nonstick skillet, heat oil; add onion, celery and garlic. Cook over
medium heat, stirring frequently, 3-5 minutes, until onion is softened.
Transfer onion mixture to small bowl; add bread crumbs, 2 tablespoons of the
parsley, 2 tablespoons of the cheese, the oregano, pepper and salt. Spoon crumb
mixture onto one end of steak to within 1/2" of edge; carefully roll steak, jelly-
roll fashion, to enclose filling. Tie steak roll at 1" intervals with kitchen string.
Place roll into prepared baking pan; bake 15 minutes.
Meanwhile, to prepare sauce, in small bowl, combine tomato sauce, stewed
tomatoes and broth; pour over steak roll. Bake, basting every 15 minutes with
sauce, 1 1/2-2 hours, until beef is cooked through and very tender.
With spatula, carefully transfer brasciole to serving platter; top with sauce,
remaining 1 tablespoon parsley and remaining 1 tablespoon cheese. Cut brasciole
into 4 equal portions; serve with sauce.

SERVING (ONE-FOURTH OF BRASCIOLE WITH ONE-FOURTH OF SAUCE)
PROVIDES: 1/4 Fat, 1 3/4 Vegetables, 3 Proteins, 1/2 Bread, 25 Optional Calories.

PER SERVING: 260 Calories, 8 g Total Fat, 3 g Saturated Fat, 65 mg Cholesterol, 493
mg Sodium, 18 g Total Carbohydrate, 3 g Dietary Fiber, 28 g Protein, 102 mg Calcium