Braciole

Braciola (plural braciole) is an Italian dish made of thinly sliced beef, stuffed and rolled, seared and cooked in its own juices. It is traditionally stuffed with bread crumbs and cheese, but there is no "one way" to do it. Changing the cheese, or adding eggplant or prosciutto, can drastically change the taste. With a little creativity, this dish will never get old.

If you have the time and forethought, purchase your meat in advance and marinade in red wine for up to five days. Not only will this add a nice flavor, the enzymes in the wine will help to tenderize the meat. This was my first attempt at braciole, and if I were to do it all over again (and I will!), I would pound the flank steak quite a bit thinner, providing a greater surface area for the stuffing. Overall, this would have produced a more tender and flavorful dish. Nonetheless, "regrets" aside, you will not regret trying this dish!

This may be served as a side or as a main course. It is often served with salad, boiled potatoes, or as we have done, fresh pasta. Enjoy.

Serving: 4-5
Time: Prep (40 minutes) Cooking (1 hour 45 minutes)

1-1/2 pound flank steak, (NOTE: It is best when pounded
  thin and tenderized in red wine for 5 days)
Butcher's twine
1/2 cup dried Italian bread crumbs (gluten free)
1  garlic clove, minced (non-FODMAP, omit or substitute 1/2 teaspoon ginger)
2/3 cup Pecorino Romano, grated
1/3 cup Provolone, grated
2  tablespoons Italian parsley leaves, chopped
4  tablespoons olive oil
Salt and pepper, to taste
1  cup dry wine (rec. an Italian Pinot Grigio)
3-1/4 cups simple Marinara sauce (w/o tomato paste, garlic, or onion)

1.  Braciola is usually made with thin cuts of meat. Therefore, depending on the thickness of the flank steak, it may need to be pounded thin with a meat mallet. Try to retain a rollable shape. In order to tenderize the meat, marinade in red wine for up to five days in advance.

2.  Preheat the oven to 350 degrees.

3.  Mix together the bread crumbs, ginger, cheese, parsley, and 2 tablespoons of the olive oil. Set aside.

4.  Lay the flank steak on a flat surface and pat dry with a paper towel. Spread the bread crumb mixture evenly over the top of the steak. Then gently roll the steak like a carpet and tie it with butcher's twine to hold it tightly together.

5.  Heat the remaining 2 tablespoons of oil in a large ovenproof pan. Sear the braciola until all sides are nicely browned, about 10 minutes. After it is nicely seared, add the wine to deglaze the bottom of the pan. Add the marinara and bring to a simmer. Coat the braciola with the marinara sauce.

6.  Lightly cover the pan with foil and continue cooking in the oven. Cook for 1 hour, basting and rotating the braciola every 20 minutes. Then uncover the pan and cook an additional 30 minutes, occasionally basting the meat to prevent it from drying out.

7.  After it is cooked and tender, remove the braciola from the sauce and cut into 1/2 inch thick slices. Cut it crossways and diagonally, the way you would cut slices off a baguette. Serve with its own sauce.

Recommended Wine

Either a nice Pinot Grigio (white) or good Cabernet Sauvignon (red).