Braciolone Recipe (Italian Beef Braciole with Spinach and Cheese Stuffing)
Braciolone is stuffed steak that's rolled into a roast and cooked low and slow with tomato sauce. The end result is tender, juicy, and flavorful meat roll ups that show the pretty spiral filling inside.
Servings 6 servings
Calories 376kcal
Ingredients
- 4 tablespoons extra-virgin olive oil (divided)
- 4 large cloves garlic (crushed)
- 6 cups baby spinach leaves
- 1/4 cup fresh chopped Italian parsley
- 1/2 cup shredded provolone cheese
- 1/4 cup finely grated parmesan cheese
- 1 3/4 pounds flank steak (see Notes)
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup dry red wine (see Notes)
- 3 cups marinara sauce (homemade or store-bought; taste and add a little sugar or a splash of freshly-squeezed orange juice if it’s tart)
- Minced fresh parsley (for garnish)
Instructions
- Add 2 tablespoons oil to a large skillet over medium heat. Once hot, add the garlic and cook 30 seconds, stirring constantly. Stir in the spinach and cook until wilted, about 2 minutes, stirring frequently. Remove from the heat and cool. Mix together the spinach/garlic mixture, parsley, provolone, and parmesan in a medium bowl.
- Lay the steak out on a large flat cutting board. Place 1 hand on top of the steak, and starting at 1 end, use a sharp knife to slice the meat (being careful not to cut all the way through) 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.
- Remove the plastic wrap and spread the spinach mixture onto the meat, and sprinkle on about half of the salt and pepper. Starting with one of the long sides, 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. Sprinkle on the remaining salt and pepper.
- Add the remaining 2 tablespoons oil to a 5-quart Dutch oven over medium-high heat. Once hot, add the meat and sear on both sides, about 4 minutes total. After the meat is seared, 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.
- 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. 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.
- Once the meat is cooked, let it rest for 10 to 15 minutes before slicing into 1/2-inch thick slices. Serve the sliced meat with the marinara sauce on top, garnished with fresh parsley.
Video
Notes
- Flank Steak: A cut that’s anywhere from 1 1/2 to 2 pounds is fine. You could also use skirt steak.
- Red Wine: Use a good dry red wine here, such as Pinot Noir, Cabernet Sauvignon, or Syrah. Or use your favorite Italian dry red wine!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in a 350F oven covered with foil (add a splash of water if the sauce is very thick) until warm.
- Net Carbs: 6 grams per serving
Nutrition
Calories: 376kcal | Carbohydrates: 9g | Protein: 35g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 90mg | Sodium: 1308mg | Potassium: 1026mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3685IU | Vitamin C: 21mg | Calcium: 215mg | Iron: 4mg