Braciole is fantastic meat to add to your Sunday Dinner or on any other day’s dinner.

1 1/2 lb flank steak (usually labeled braciole meat)
6 tbsp Parsley leaves (roughly chopped)
8 garlic cloves (minced) – 4 tbsp of olive oil – salt and pepper to season
4 tbsp grated Pecorino Romano cheese – Tomato Sauce – Pasta
1. Layout the braciole on wax or parchment paper. Pound with a meat mallet.
2. Season both sides generously with sea salt and pepper. Sprinkle with olive oil.
3. Spread garlic on top of the braciole evenly across the entire piece. Scatter grated cheese on top of garlic.

4. Pile on the parsley! Be sure to cover the whole steak!
5. Now the tricky part, roll it up tight enough not flop over and fall apart, but loose enough to let the sauce and flavors mix well.
6. Secure with baker’s twine. My Mom and I had a good time making different designs/knots with the twine!
7. Heat dutch oven on the stove top to medium-high heat. Place your bracioles in carefully and continue turning to brown on all sides. The inside does not need to be fully cooked, because it will continue to cook in the sauce. Add water if necessary to keep the meat moist.

8. When fully browned, cover with tomato sauce and reduce to medium-low heat and let cook slowly for 2- 2 1/2 hours. This slow cooking will keep the braciole tender. I used a tomato sauce similar to this one from an earlier post, except I used whole peeled tomatoes and pureed them in a blender and added onions and red wine.
9. Serve bracoile and sauce over pasta