Beef Braciole, or Steak Involtini, from Super-Italian
Unsuspecting thin-cut beef tied up and cooked in your best marinara.
Equipment
Ingredients
- 8 Swiss chard leaves
- 2 tablespoon Giadzy olive oil
- ½ onion small, finely chopped
- 1 ½ teaspoon kosher salt
- ½ cup garlicky bread crumbs
- ½ cup pecorino cheese freshly grated
- 1 ¼ lb beef top round 8 clices, thin-cut beef for braciole
- 6 oz provologne chunk
- 3 cups Houseplant x Carbone marinara sauce
Instructions
- Prep the Swiss Chard, Onion, & Cheese: Wash your hands with soap and water. Use your hands to separate the Swiss chard leaves from the stems. Grate the pecorino cheese. Use a knife and a cutting board to chop the onion. Place everything in separate bowls.
- Cook the Chopped Chard Stems & Onion: Heat the oil over medium-high heat in a skillet. Once shimmering, add the chopped chard stems and onion. Cook for 5 minutes, or until softened but not browned.
- Add the Salt & Chopped Chard Leaves: Add ½ teaspoon of salt and the chopped chard leaves to the pan. Cook for 4 minutes, or until the greens are soft. Remove from the heat and turn off the stove.
- Add the Bread Crumbs & Pecorino: Add the breadcrumbs and pecorino to the skillet. Mix until well combined. You need these to top the steak.
- Prep the Beef: Arrange the beef slices on the cutting board and sprinkle the remaining 1 teaspoon of salt over top. If you're using slices of provolone, fold 'em up and stack 'em.
- Top the Beef: Place 3 tablespoon of the chard mixture on top of the beef and spread it. Add a stack of provolone to the folding (short) end.
- Roll & Tie it Up: Staring at the short end, roll up the beef into a cigar shape cylinder. Tie up the braciole and secure the end of the string. Alternatively, you can also stab it with a toothpick and hope for the best.
- Add the Marinara & Beef Braciole to the Pan: Pour the marinara into a large saucepan and carefully place the braciole in the marinara sauce. Add additional water or sauce to completely submerge the beef.
- Cook & Serve with the Marinara Sauce: Bring to a gentle simmer and cook, partially covered, for 1 hr and 20minutes, or until the meat is tender. Remove the string and transfer the braciole to a plate or serve with your favorite paste and leftover marinara sauce. Turn off the stove when finished.
Notes
- Cook to a minimum temperature of 130 °F
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/beef-braciole
Nutrition
Calories: 451kcalCarbohydrates: 14gProtein: 32gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 95mgSodium: 1670mgPotassium: 912mgFiber: 3gSugar: 6gVitamin A: 4778IUVitamin C: 28mgCalcium: 357mgIron: 4mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
