Braciole Recipe

Ingredients

2 cloves of garlic, minced
2/3 cup of Pecorino Romano cheese, grated
1/3 cup of provolone cheese, grated
1 package of raw baby spinach (10 ounce), chopped
1½ tablespoons of pine nuts
2 tablespoons of parsley, chopped
6 slices of gluten-free prosciutto
1½ pounds of flank steak, pounded to ¼” thick
¼ cup of olive oil
3 fresh basil leaves, chopped
Salt and pepper
1 cup dry red wine
3½ cups marinara sauce (click here to get to post with my recipe)
Kitchen (butchers) Twine

Directions

In a medium bowl, mix the first six ingredients and put aside.  Sprinkle both sides of the ¼” thick flank steak with salt and pepper.  Lay the flank steak flat and place slices of prosciutto on the top to cover it. Take the mixture from the bowl and spread it evenly on top of the prosciutto.  Starting at short end, roll up the steak, trying to tuck the ends in as you go. This helps keep the filling from coming out.  Using kitchen twine, tie the roll so that it stays secure.  I usually have four ties—one on each end and two in the middle.

Slow cooker directions:  Put the marinara sauce in the slow cooker, cover, and cook on high.  In a large ovenproof skillet (heavy ones work best), heat olive oil over medium heat on the stove.  Pan sear the rolled up flank steak until all sides are brown---about 8 to 10 minutes. Remove the braciole from the pan and set aside.  Deglaze the skillet with the red wine and stir for 30 seconds, scraping off any of the tasty tidbits.  Add the wine to the marinara sauce in the slow cooker and stir.  Now place the braciole in the slow cooker, turn to coat the meat, and baste with the sauce.  Place cover back on and cook for 4 hours.  Uncover and turn the braciole and baste again. Cover and turn the temperature down to low.  It is typically ready to eat after 6 hours but check to make sure the meat is fork tender.  Take meat out; cut it with a large sharp knife crosswise so that the pieces look like pinwheels.  Place on a serving dish, spoon sauce on the top and sprinkle with the fresh basil leaves.

 

Oven directions:  Preheat oven to 350°.  In a large ovenproof skillet (heavy ones work best), heat up the olive oil over medium heat on the stove.  Pan sear the rolled up flank steak until all sides are brown---about 8 to 10 minutes. Remove the braciole from the skillet and set aside.  Deglaze the pan with the red wine and stir for 30 seconds, scraping off any of the tasty tidbits.  Add the marinara sauce to skillet and stir.  Place the braciole in the pan, turn it to coat with sauce and baste the top. Loosely cover skillet with aluminum foil and place skillet in oven.  Every 30 minutes turn braciole and baste with sauce.  When the meat is almost tender (about 60 to 90 minutes, remove cover, turn meat and baste with sauce and continue baking for another 30 minutes or so until the meat is tender.  Take meat out; cut it with a large sharp knife crosswise so that the pieces look like pinwheels.  Place on a serving dish, spoon sauce on the top and sprinkle with the fresh basil leaves.

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    Nancy Chodash

    I am a nurse practitioner who not only treats patients, but has had chronic illnesses including cancer so I understand how frustrating medicine can be. But through all this, I have never lost my sense of humor and my ability to make people laugh. I love to cook, and since becoming gluten-free a year ago, I have recipes for everyone's tastes whether it be healthy, decadent, vegetarian, or gluten-free. My philosophy is all about health, food, laughter and life!

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