The Best Braciole
photo by DianaEatingRichly
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2⁄3 cup parmesan cheese, grated
- 1⁄3 cup provolone cheese, grated
- 1⁄2 cup Italian seasoned breadcrumbs
- 2 tablespoons parsley, chopped
- 1 garlic clove, minced
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1⁄2 lbs flank steaks
- 1 cup dry white wine
- 3 1⁄4 cups marinara sauce (can use a jar of sauce)
directions
- Preheat the oven to 350 degrees.
- Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
- Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
- Pat the bread crumb mixture over the steak.
- Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
- Cook, turning until browned on all sides, about 8 minutes.
- Add the wine to the pan and bring to a boil, and stir in the tomato 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 about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
- Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
- Transfer the slices to a platter, and spoon some sauce over the slices.
Reviews
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Yummy. I usually alter recipes depending what I have on hand. I used thinly sliced USDA top round slices, and varied the stuffing mix, and made it stove top. I also make this stove top, and cut the cooking time in half. I think I like the individual servings work better than the flank log. Easier to handle for me.
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Very good. I have never had braciole before, and I am pleasantly surprised. I did not use the wine, but subbed chicken broth in it's place. I am sure it would have been even better with the wine, so I will be sure to have some on hand for it next time. It's a great recipe to use flank steak and it doesn't come out all tough. Made and Reviewed for Please Review My Recipe Tag - Thanks! :)
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RECIPE SUBMITTED BY
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