Braciole

Braciole

Ready in 2 hours

Braciole

"This is soooooo good! Used my own homemade sauce (without the meat in it) and served it with Homemade Basil Gnocchi (on this site) and it was to die for! This is def a keeper. Thank you so much, TheKevinJohnson, for sharing this recipe."

- JeetYet

Top-ranked recipe named "Braciole"

4 avg, 4 review(s) 100% would make again

Ingredients

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1/2 cup dried Italian-style bread crumbs
3 cloves garlic; minced
2/3 cup Pecorino Romano; grated
1/3 cup provolone; grated
2 tablespoons fresh Italian parsley leaves; chopped
4 tablespoons olive oil
1 Salt and black pepper; freshly ground
1 1.5-lb flank steak
1 cup Dry white wine
3 1/4 cups Simple Tomato Sauce; (recipe posted or store bought)

Original recipe makes 4 Servings

Servings  

Preparation

Stir together bread crumbs, garlic cloves, cheese and parsley leaves in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

Credits

Added on Award Medal
Verified by stevemur

Prior to the oven photo by kathybauhausmartin kathybauhausmartin

Braciole photo by TheKevinJohnson TheKevinJohnson

Calories Per Serving: 596 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " TheKevinJohnson TheKevinJohnson

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " JeetYet JeetYet

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Reviews for Braciole

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This was much easier than it looks. I liked the filling and will likely do a similar thing as a stuffing for chicken breasts. A note is you've really got to let the meat rest before you cut it or it'll just fall apart. I think you could cut down the checking and basting on this if you brown the meat then use the wine to deglaze the pan. Then put the meat with the wine and the tomato sauce in a crockpot on high for a couple hours.
The_Weinerman 11 month ago
This is soooooo good! Used my own homemade sauce (without the meat in it) and served it with Homemade Basil Gnocchi (on this site) and it was to die for! This is def a keeper. Thank you so much, TheKevinJohnson, for sharing this recipe.
JeetYet 2 years ago
Made this last night with a side of my gnocchi. It was fantastic. I used top round instead of flank steak. This is def one of my favorites.
bmat1962 4 years ago
[I posted this recipe.]
TheKevinJohnson 4 years ago
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