Italian Comfort Food

Beef Braciole Recipe

By An Edible Mosaic

For the flank steak, a cut that’s anywhere from 1 1/2 to 2 pounds is fine. You could also use skirt steak.

Pro tip

Step 1

Sauté the garlic and spinach in olive oil. Remove from the heat and cool. Stir together the spinach/garlic mixture, parsley, provolone, and parmesan in a medium bowl.

Scribbled Underline

Step 2

Lay the steak out on a large flat cutting board. Slice the meat horizontally so you can open it and lay it flat like a book. Place a piece of plastic wrap on top and pound the meat until it’s an even thickness.

Scribbled Underline

Step 3

Remove the plastic wrap and spread the spinach mixture onto the meat, and sprinkle on about half of the salt and pepper.

Scribbled Underline

Step 4

Roll the meat up as tightly as possible, tucking in the ends and any loose filling as you go. Cut the large roll into 2 equal pieces and roll each with butcher's twine to secure them.

Scribbled Underline

Step 5

Sear the meat on both sides, about 4 minutes total. Add the wine and let it cook until evaporated by at least half, using a wooden spoon to scrape up any brown bits from the bottom of the pan.

Scribbled Underline

Step 6

Pour the marinara sauce on top and bring to a boil. Cover the pot, turn the heat down to a simmer, and cook until the meat is tender, about 1 1/2 hours.

Scribbled Underline

Step 7

Baste the meat every 30 to 45 minutes by spooning some of the marinara on top, and flip it over once halfway through. The meat is done when a sharp paring knife inserted inside slides right out.

Scribbled Underline