Braciole

Beef stuffed and rolled then braised in tomato sauce.

Prep Time 15

Cook Time 2

Servings 6

2 lbs flank, skirt, or round steak Any thin beef filet, approximately 1/4 thick. If thicker, you will need to filet thinner or flatten with a mallet.
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
1/2 cup breadcrumbs
2 tbsp Italian seasoning
2-3 cloves finely chopped garlic
4 tbsp butter
1 cup wine, stock, or broth
1 jar marinara sauce
salt and pepper to taste

Preheat oven to 300 degrees.
Combine cheeses, breadcrumbs, garlic, and Italian seasoning in a medium-sized bowl and mix. This is the filling.
Salt and pepper the steaks to taste.
Lay steaks flat and coat the top with the filling.
Roll the steaks and secure the rolls closed with butcher's twine or toothpicks.
Melt the butter over medium heat in the Dutch Oven. Once the butter is hot, sear each beef roll side starting with the seam. Turn every 2 minutes until every side is seared, approximately 8 minutes total.
Remove beef rolls from the Dutch Oven and deglaze with wine, stock, or broth.
Add the beef rolls back in and pour marinara sauce on top of the rolls.
Cover with the lid and place in the oven for 1-1 1/2 hours. Approximately every 30 minutes, spoon the sauce on top of the beef, recover, and continue baking.
Slice and serve with pasta, polenta, potatoes, or crusty bread. You'll want to soak up every drop of the sauce!