I had always wanted to try making a kosher version of Braciole and found the Grow & Behold skirt steak to be the perfect meat to roll. I used matzo meal so you can make it on Passover, but bread crumbs can be used during the year. I also used spinach in the filling, but you can add anything you want, it is a versatile recipe that also can be made ahead and reheats well.
Kosher Braciole Rolled Steak
Servings
4 Servings
Ingredients
- 2 cups marinara sauce homemade or store bought
- 2 pounds Grow & Behold Skirt Steak
- ¾ teaspoon fresh ground pepper
- 4 tablespoons olive oil
- 2 cups baby spinach
- 1 large egg
- 1 garlic clove minced
- 2 tablespoons chopped fresh Italian parsley leave
- ½ teaspoon red pepper flakes
- ½ cup matzo meal
- 2 tablespoons pine nuts
- 1/2 cup white or red wine
Instructions
- Prepare the sauce or pour prepared sauce in a Dutch oven or slow cooker. Pound meat and season with black pepper. Heat pan with 1 teaspoon oil, wilt spinach and allow to cool. Mix egg with garlic, parsley, red pepper flakes, matzo meal, pine nuts and cooled spinach.
- Spread on meat and roll and tie securely with kitchen twine.
- Take a large skillet add 3 tablespoons oil over high heat – brown meat on all sides, then add ½ cup white or red wine to deglaze the pan. Then place meat in the Dutch oven or slow cooker filled with sauce. Place in a 300°F oven or on low in a slow cooker for 2-3 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
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Thanks for this, love these ideas.
I have made this several times. I say, do not use egg, because it will make the filling swell and possibly bust open or through. The filling should be a fairly thin layer, so you don’t need it. Pine nuts are a good addition and a thin layer of turkey ham would be a little authentic. I think olive oil can give it the rich taste if you drizzle it over the filling.
Recipes look great
Food looks amazing!