How to make Italian Beef Braciole With American Wagyu Beef?

Italian Beef Braciole With American Wagyu Beef

Ingredients:

• 1 American Wagyu beef top sirloin steak, pounded to 1/4-inch thickness
• Salt and freshly ground black pepper
• 8 thin slices of wild boar bacon
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup chopped fresh parsley leaves
• 4 cloves garlic, minced
• 2 tablespoons bison tallow
• 2 cups bison bone broth

Instructions:

1. Preheat oven to 350°F (175°C).
2. Season the American Wagyu beef steak generously with salt and pepper.
3. In a small bowl, combine the Pecorino Romano cheese, parsley, and minced garlic. Spread the mixture evenly over the seasoned steak.
4. Place 2 slices of wild boar bacon side by side on top of the cheese mixture.
5. Roll the steak tightly, starting from one of the narrow ends, to form an Italian braciole. Secure with toothpicks or kitchen twine.
6. In a large oven-safe skillet, heat the bison tallow over medium-high heat. Sear the braciole on all sides until browned, about 2 minutes per side.
7. Pour the bison bone broth into the skillet and transfer to the oven. Bake for 30–40 minutes, or until the internal temperature of the braciole reaches 135°F (57°C) for medium-rare.
8. Remove from oven and let rest for 10 minutes before slicing and serving.

This delicious Italian braciole, made with American Wagyu beef and flavored with wild boar bacon, Pecorino Romano cheese, parsley, and garlic, is sure to be a crowd-pleaser. The bison tallow and bison bone broth add an extra depth of flavor that takes this dish to the next level. Serve with your favorite pasta or roasted vegetables for a complete and satisfying meal. Enjoy!