Bracciole

By tschnet1

Ingredients

• 1 1/2 lb flank steak (usually labeled bracciole meat)
• 6 tbsp Parsley leaves (roughly chopped)
• 8 garlic cloves (minced)
• 4 tbsp of olive oil
• salt and pepper to season
• 4 tbsp grated Pecorino Romano cheese
• Tomato Sauce
• Pasta

Details

Servings 1
Adapted from ouritaliankitchen.blogspot.ca

Preparation

Step 1

Now the tricky part, roll it up tight enough not flop over and fall apart, but loose enough to let the sauce and flavors mix well.

Heat dutch oven on stove top to medium-high heat. Place your braccioles in carefully and continue turning to brown on all sides. The inside does not need to be fully cooked, because it will continue to cook in the sauce. Add water if necessary to keep the meat moist.

When fully browned, cover with tomato sauce and reduce to medium-low heat and let cook slowly for 2- 2 1/2 hours. This slow cooking will keep the bracciole tender. I used a tomato sauce similar to