Beef Braciole

Recipe by Dee514
READY IN: 1hr 20mins
SERVES: 2-4
YIELD: 1 Braciole
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a very sharp knife,"butterfly" the steak (or have the butcher do it).
  • Pound the steak with a meat mallet until its about 1/4 inch thick.
  • Lightly season the meat with salt and pepper.
  • Spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges.
  • Starting with the long edge, tightly roll the meat up (like for a jelly roll).
  • Tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well).
  • Heat olive oil in a heavy frying pan, add braciole and onion.
  • Fry the meat, turning it frequently until evenly browned.
  • Add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes).
  • To serve, remove the cords and slice the braciole into 1 inch slices.
  • Spoon some sauce over the slices.
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