Italian Beef & Broccoli Rabe Savory Crostata
Ingredients
For the beef:
~ 1 1/2 lb london broil
1 onion, quartered
2 carrots, peeled, cut in half
2 stalks of celery, cut in half
4-5 cloves garlic, crushed
1 bay leaf
1 cup water
For the crostata:
1 refrigerated pie crust round
1/2 bunch broccoli rabe, remove some of the stem
1- 1 1/2 cups prepared shredded beef
3/4 cup shredded provolone
Preparation
1
Into the slow cooker... pour in the water, onion, carrots, celery, garlic and bay leaf. Season the London broil with Italian seasoning and place on top of the veggies.
2
Set the slow cooker on low for 5 hours. At the end, remove the bay leaf, I leave the veggies in tact in there. Shred the meat right in the pot and let it soak up all that yummy broth. Now I dare you to not dip your fingers in there and have a taste! ;-)
3
Now for the savory crostata! Preheat your oven to 385 degrees.
4
Cook the broccoli rabe in boiling salted water until tender. Drain very well, you do not want mud moisture when you put it on the pie dough. I season lightly with salt, pepper and a little garlic powder.
5
Get some of that fabulous shredded beef, again draining the liquid.
6
Time to assemble! Roll out the dough onto a lined baking sheet. Layer on the shredded cheese, broccoli rabe and the beef leaving a little bit of the edge bare because we are going to fold that up.
7
Fold the edges up slightly, the center will still be open. Press the dough together a bit so it stays in place. Bake for 25-30 minutes or until the dough is golden.
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About
Slow cooked Italian beef, slightly bitter broccoli rabe and sharp provolone all wrapped up in a flaky pie crust! So good!! There is plenty of beef left over after making this, I stirred the extra shredded meat in with a basic tomato sauce for a nice hearty bolognese.
Added:
Monday, September 2, 2013 - 7:47pm
