Hearty Italian Beef Bowl Rsc Recipes

BEEF BRACIOLE RECIPE

Steps:

• Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.
• Mince 4 cloves of garlic; slice the remaining 8 cloves.
• Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over the proscuitto.
• Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
• Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
• Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.
• Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.
• To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.
• Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.

HEARTY ITALIAN BEEF BOWL #RSC

Steps:

• For the bowls:.
• Pre-heat your oven to 350 deg. F.
• Using a non-stick 6 compartment muffin tin, cut 6, 12" x 12" sheets of aluminum foil and fit into each of the compartments. Roll down the excess foil leaving about an inch sticking above the top of the muffin tin.
• On a floured board, take out 6 of the biscuits and roll them out until they are about 3 times their original size.
• Set each one into the compartments forming a cup.
• Mix the melted butter and garlic powder together and brush onto the surfaces of the dough.
• If you have small, oven proof bowls that are about the size of the compartments, grease the underside of the bowls and set gently into each cup. This will give you a larger cup when it's baked. If not, you'll have to open up the cups a little by hand when they are removed from the oven.
• Put the muffin tin into the oven for 12 minutes. Remove from the oven and set aside. They will not be completely baked but they will be going back into the oven. Leave the oven on.
• For the filling:.
• In a heavy skillet, heat the olive over medium high heat.
• Add the onions and sauté for 2 - 3 minutes.
• Season the ground beef with a little salt and pepper and break up into the pan.
• Stir to combine the meat and onions.
• Add the red peppers, zucchini, eggplant, and corn. Season with salt and pepper to taste, combine all ingredients and lower heat to medium. Continue cooking for 4 to 5 minutes to allow the meat to start cooking through. Add the garlic, tomatoes and red pepper flakes. Combine.
• Add the wine, basil and oregano and cook for 2 to 3 minutes until everything is cooked through but not too soft. You want the veggies to still have some crunch to it. Turn off the heat and take off the stove.
• Using a slotted spoon to avoid taking up too much liquid, spoon some of the meat and veggie mixture into each of the biscuit bowls, filling them to just above the top. Heat the pasta sauce slightly. Using a regular tablespoon, spoon on 3 - 4 tablespoons of the pasta sauce and top with some of the grated cheese, leaving some for when it comes out of the oven.
• Put the muffin tin back into your 350 deg. oven and bake for another 5 - 7 minutes until the cheese is melted.
• Remove the pan from the oven. Carefully remove each bowl with the aluminum foil around it and place on serving plates, one or two per diner. Roll the foil down exposing the entire bowl. Sprinkle on the remaining cheese. The bowl can be picked up by hand or eaten with a knife and fork (Make sure you don't get any of the foil).