Gluten Free Bracciole

Bracciole is a classic beef dish filled with garlic, parsley and parmegiano reggiano. You sear it in oil and cook it low and slow in passata. Perfect for a sunday dinner.

Prep Time30

Cook Time2 10

Course: Main Course

Cuisine: Italian

Servings:

Calories: 170kcal

Equipment

1 cutting board
1 platter
1 saute/sauce pan

Ingredients

6 2 oz flank steaks thinly sliced
1/2 cup parsley chopped
5 med garlic cloves minced
3 ounces parmigiano reggiano grated
1 dash italian seasoning
6 dashes salt
6 dashes pepper
1/4 cup olive oil
24 ounces tomato sauce passata

Instructions

Get three pieces of cooking yarn and one thin slice of flank steak. Place them on your cuttiing board with the string under the flank steak.
Sprinkle 1/6 of the chopped parsley onto the flank steak.
Sprinkle 1/6 of the minced garlic onto the flank steak.
sprinkle 1/6 of the parmegiano Reggiano over the top of the flank steak
Sprinkle a dash of italian seasoning over the surface of the flank steak.
Roll The Bracciole the long way.
Tie the Bracciole with the three pieces of string
Place the tied Bracciole on the platter.
Repeat the process for the remaining 5 slices of flank steak.
Take your pan, add the olive oil, and heat the pan - Med-Med High depending on your stove.
Carefully add the rolled, tied Bracciole to the pan.
Allow the Bracciole to cook in the oil, turning as it gets a sear to the exterior
Once the Bracciole is beautifully seared, remove half of the olive oil from the pan. Add the Tomato Sauce and sprinkle the herbs. Cover and cook low and slow until the Bracciole gets tender about 1.5 to 2 hours.

Nutrition