Slow Simmered Beef Braciole
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You can get creative with your filling adding prosciutto, raisins, pinenuts, spinach if you wish. Below is my tried and true version.
Ingredients
  • 1½ to 2 lbs flank steak, butterflied if to thick then pounded with a meat tenderizer to ⅛ inch thickness.
  • 2 to 3 hard boiled eggs, chopped
  • 2 cloves garlic, minced
  • breadcrumbs, enough to spread all over your meat, or (soaked in water and squeezed out ) day old Italian bread, enough to spread all over meat
  • a handful of parsley, enough to sprinkle all over
  • grated pecorino romano spread generously all over the meat as well as grated provolone or fontinella cheese
  • salt and pepper to taste
  • a good drizzle all over the layered filling on the meat
  • wine for deglazing (optional)
  • 2 quarts of marinara
  • basil for garnish
Instructions
  1. After meat has been tenderized, salt and pepper it then rub the minced garlic all over.
  2. Sprinkle a good amount of pecorino all over.
  3. Add your bread crumbs or soaked bread and spread it all around, or eliminate this step all-together if making them gluten free.
  4. Spread your chopped eggs all around, along with the chopped parsley.
  5. Then end by scattering your shredded provolone or fontinella cheese.
  6. Lastly generously drizzle meat filling all over with olive oil.
  7. Tightly roll the meat up jelly roll style with the grain of the meat.
  8. Secure with butchers twine all over the roll, this process takes a little time but it's worth it.
  9. Drizzle some olive oil in the bottom of a heavy bottom pan that has a lid
  10. Sear well on both sides.
  11. Deglaze with wine, (optional).
  12. Then pour in your marinara with some torn basil.
  13. Put the lid on and slow simmer on top of stove until they become tender and the tip of a knife goes in like butter!
  14. Let the braciole rest before you remove the string and begin slicing them against the grain, or all this can be done the day before, cutting them cold as stated in my post.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/10/slow-simmered-beef-braciole.html