Braciole with broccoli rabe is an easy, low-carb way to class up dinner.
5 slices of beef round, pounded to 1/6-inch thickness (note: anything the butcher has that’s thin will work if pounded thin)
Salt + pepper
1 block Parmigiano-Reggiano
5 large leaves fresh sage
4 Tbsp olive oil
½ cup water
2 cloves garlic
1 pinch red chili flakes
1 jar blended tomatoes (passata)
Let's get Cooking...
Blanch the broccoli rabe, then transfer to an ice bath and set aside.
On a cutting board, lay out the pieces of beef and season with salt and pepper. Grate a layer of cheese directly overtop each piece to cover. Lay a couple pieces of rabe on ⅓ of each beef slice. Lay 1 large sage leaf beside each bunch of rabe. Roll the whole thing up and slide toothpicks through each end of the “cigar” to hold together. Season each roll with salt and pepper.
Heat oil in a large pan over medium-high heat. Sear the meat on all sides. Remove the seared beef to a plate.
In the same pan, add garlic and chili flakes to the oil and heat until aromatic, about 30 seconds. Deglaze with a little water, then reduce the heat to low. Smash garlic and add to the pan along with red pepper flakes. Pour in the tomatoes. Stir to bring the sauce together.
Return the beef to the pan, cover and cook on low heat for at least 1 hour, up to 6 hours.