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.
- Cook Time
- Prep Time
- 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
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.