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Ketofied Braciole!!
Braciole (Singular- Braciola / Plural - Braciole)
an Italian specialty, is best made from pounded slices of beef rump, top round, or bottom round. Pounded pork or veal cutlets may also be used. The individual slices are stuffed, rolled, tied, and braised in a combination of wine, stock, and tomatoes.
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RECIPE:
1 medium sized onion
1-2 shallots
4 cloves garlic
3 tbsp Parsley, chopped
½ tbsp Onion powder
½ tbsp Garlic Salt
½ tbsp Italian Seasoning
~10 sheets of raw Braciole (Thin sliced meat)
½ lb Provolone cheese
Grated parmesan cheese
3-4 tbsp Avocado oil
Pinch of Salt
Pinch of Pepper
1 Tomato
1 ½ cup tomato sauce (low carb/no sugar added)
Butchers Twine

Dice your onion, shallot(s), garlic, and parsley. Add your seasonings. You can also use a food processor or a mortar & pestle to make into paste like filling.
Chop your tomato into large chunks.
Lay out the Braciole
Sprinkle salt and pepper over the braciole
Top with 1-2 slices of provolone cheese on each
Sprinkle parmesan cheese on top of provolone cheese
Top with your garlic-onion-shallot mixture/paste.
Roll Braciole up, tie with butcher's twine vertically and horizontally.
Sear on a hot skillet with about 3-4 tbsp avocado oil.
Put your tomato chunks and any leftover onion-shallot-garlic mixture into a large crock pot. Top with your seared braciole. Top with red sauce. Cook on high for 2 hours.
Slice and serve with sides of choice!
Pictured w/ Spaghetti Squash
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