The kids are grown, now what?: Gluten Free Braciole

Wednesday, February 24, 2016

Gluten Free Braciole

Braciole with Polenta

My maternal grandmother died when I was 8 years old. I don't have a lot of memories of her but my strongest memory is a food memory. She was the one who first made Braciole for me. Braciole is a dish of stuffed flank steak that is braised in tomato sauce until it is melt in your mouth tender.After my grandmother made it, it soon became a family favorite that my mother would often serve,

I remember shopping for the Braciole meat with my mother. In Philadelphia you could buy the meat already pounded thin and rolled, ready to cook and serve with your favorite tomato sauce (or gravy). Once we moved to Chicago, I never ate Braciole again. Recently I began to crave it, so I looked at dozens of recipes to figure out if it was difficult to make. I won't lie to you, it is kind of labor intensive, but the result is so worth it!

Let's start this with a step-by-step!

Flank steak for Braciole

We start with the Flank Steak laid out on a cutting board. You will also need a sharp knife and a meat tenderizer. If you don't want to butterfly the meat yourself, you can always ask your butcher. Starting at the top, cut the meat along the edge through the middle until you've opened it up.

Butterflied Flank Steak for Braciole

Once you are finished cutting it should look similar to the photo above but with less holes! 

Next up, saute the onions, garlic, oregano, salt and pepper in a frying pan with the Olive Oil. When onions begin to turn translucent add the spinach, gluten free bread crumbs and Parmesan. Let cool.

Plastic Bag on Flank Steak for Braciole

The stuffing is cooling and it's time to pound the steak. I like to cut apart a food storage bag (because the plastic is thicker than plastic wrap), cover the meat and pound on it using the flat side of my meat tenderizer. It's a great way to work off excess anger and you will see results pretty quickly!

Braciole Stuffing

You've butterflied your meat. The stuffing has cooled. Time to spread it all over the meat and then start rolling from the long side.

Rolling the Braciole

Once you have it rolled you can secure it with toothpicks. And it's time to throw it in your slow cooker with your favorite tomato sauce. I used 2 cans of tomato sauce and 2 cups of my favorite red wine.

I cooked mine on high for 4 hours. You are welcome to choose whatever time works for you. Serve with Polenta or Pasta or even mashed potatoes! However you serve it, you and your family will LOVE it!

1 1/2 LB Flank Steak, Butterflied
8 oz Frozen Chopped Spinach, Thawed
1/4 Red Onion, Chopped
4 Cloves Garlic, Crushed
1/4 C Gluten Free Bread Crumbs
1 TSP Dried Oregano
2 TBS Olive Oil
1/4 C Parmesan Cheese, Shredded
1 TSP Kosher Salt
1 TSP Black Pepper
2 C Red Wine
2 - 8 oz Cans Tomato Sauce

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