"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

BEEF BRACIOLE Recipe

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This recipe for BEEF BRACIOLE, by , is from CHILBERG FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
DEBBIE CHILBERG

Category:
Category:

Ingredients:  
Ingredients:  
1/2 CUP DRIED ITALIAN STYLE BREAD CRUMBS
1 GARLIC CLOVE - MINCED
2/3 CUP GRATED PECORINO ROMANO CHEESE
1/3 CUP GRATED PROVOLONE CHEESE
2 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY
4 TABLESPOONS OLIVE OIL
SALT & FRESHLY GROUND PEPPER
1 1/2 POUNDS FLANK STEAK
1 CUP DRY WHITE WINE
3 1/4 CUPS TOMATO SAUCE OR MARINARA SAUCE

Directions:
Directions:
STIR FIRST 5 INGREDIENTS IN A MEDIUM BOWL TO BLEND.
STIR IN 2 TABLESPOONS OF OIL. SEASON MIXTURE WITH SALT & PEPPER, AND SET ASIDE

LAY FLANK STEAK ON WORK SURFACE, AND SPRINKLE BREAD CRUMB MIXTURE EVENLY OVER THE STEAK TO COVER THE TOP EVENLY. STARTING AT SHORT END, ROLL UP STEAK LIKE A JELLY ROLL. ENCLOSE THE FILLING COMPLETELY. USE BUTCHERS TWINE AND TIE STEAK ROLL TO SECURE. SPRINKLE WITH SALT & PEPPER.

PREHEAT OVEN TO 350 DEGREES

HEAT THE REMAINING TWO 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 OR TOMATO SAUCE. COVER COMPLETELY WITH FOIL, AND BAKE UNTIL THE MEAT IS ALMOST TENDER, TURNING AND BASTING EVERY 30 MINUTES. AFTER ONE HOUR, UNCOVER AND CONTINUE BAKING UNTIL THE MEAT IS TENDER, ABOUT 30 MINUTES LONGER.

REMOVE BRACIOLE FROM SAUCE. CUT CROSSWISE AND DIAGONALLY INTO 1/2 INCH SLICES. SERVE WITH SAUCE.

 

 

 

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