Braciole is an Italian dish consisting of slices of meat that are pan-fried or grilled. In Italy it is known as involtini. Delicious over sugo for Italian Sunday dinner!
2 lb flank steak (usually labeled braciole meat)
6 tbsp Parsley leaves (roughly chopped)
8 garlic cloves (minced)
4 tbsp of olive oil
Salt, to taste
Pepper, to taste
4 tbsp grated Pecorino Romano cheese
Lay out the braciole on wax or parchment paper and pound with a meat mallet.
Season both sides of the meat generously with sea salt and pepper. Sprinkle with olive oil.
Spread garlic on top of the braciole evenly across the entire piece. Scatter grated cheese on top of garlic.
Pile on the parsley! Be sure to cover the whole steak.
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.
Secure with baker’s twine.
Heat dutch oven on stove top to medium-high heat. Place your bracioles 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 braciole tender.