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Beef Braciole is a classic, hearty, homestyle southern Italian dish that’s perfect for a special winter night! Thin slices of beef, a savory filling in a flavorful tomato sauce.
Prep Time: 00:25
Cook Time: 01:45
1/2 cup dried italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated pecorino romano
1/3 cup grated provolone
2 tablespoons chopped fresh italian parsley leaves
4 tablespoons olive oil
salt and freshly ground black pepper
1 (1 1/2- pound) flank steak
1 cup dry white wine
3 1/4 cups simple tomato sauce, recipe follows, or store-bought marinara sauce
1Stir the bread crumbs, garlic, pecorino romano, provolone and parsley in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
2Lay the flank steak flat on your work surface. Sprinkle the bread crumb mixture evenly over the steak. Starting at 1 short end, roll up the steak, enclosing the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
3Preheat the oven to 350 degrees F.
4Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat, add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara 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 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
5Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
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