Melt in Yo Mouth Beef Braciole Recipe

Introduction

This Melt in Yo Mouth Beef Braciole is a savory and tender Italian-inspired dish that combines flavorful beef with a rich, cheesy spinach filling. Perfect for a cozy dinner, it’s easy to prepare and impressive to serve.

Ingredients

• 1 pound beef flank steak, pounded thin
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 2 cups marinara sauce (homemade or store-bought)
• 2 tablespoons olive oil
• Toothpicks or kitchen twine for securing

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Lay the pounded flank steak flat on a cutting board and season both sides with salt and pepper.
3. Step 3: In a mixing bowl, combine the chopped spinach, ricotta, Parmesan cheese, breadcrumbs, minced garlic, basil, and parsley. Mix until well incorporated.
4. Step 4: Spread the cheese mixture evenly over the steak, leaving a 1-inch border on all sides.
5. Step 5: Roll the steak tightly from one end to the other and secure the ends with toothpicks or tie with kitchen twine to keep the filling inside.
6. Step 6: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the rolled braciole and sear for 3-4 minutes on each side until browned.
7. Step 7: Pour the marinara sauce over the seared braciole, cover with a lid or aluminum foil, and transfer the skillet to the oven.
8. Step 8: Bake for 30-35 minutes, or until the internal temperature reaches 145°F (63°C).
9. Step 9: Remove from the oven and let rest for 5-10 minutes. Carefully slice into rounds before serving.

Tips & Variations

• Use fresh herbs like oregano or thyme for a slightly different flavor profile.
• Substitute the spinach with kale or Swiss chard for a heartier green.
• For an extra cheesy filling, add shredded mozzarella or fontina cheese.
• Serve over pasta or polenta to soak up the delicious marinara sauce.

Storage

Store any leftover beef braciole in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave until warmed through to preserve the tenderness and moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the braciole a day in advance and keep it refrigerated. When ready, simply sear and bake as directed.

What cut of beef works best for braciole?

Flank steak is ideal because it pounded thin easily and rolls well, but you can also use top round or sirloin for similar results.

Melt in Yo Mouth Beef Braciole Recipe

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5 from 112 reviews

Melt in Your Mouth Beef Braciole is a savory and tender Italian dish featuring thinly pounded beef flank steak rolled with a flavorful spinach and cheese filling, seared to perfection, and baked in marinara sauce. Perfect for a comforting family meal or special occasion, this dish delivers rich flavors and a melt-away texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Beef Braciole

• 1 pound beef flank steak, pounded thin
• Salt and pepper to taste
• Toothpicks or kitchen twine for securing

For the Filling

• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped

For Cooking

• 2 cups marinara sauce (homemade or store-bought)
• 2 tablespoons olive oil

Instructions

1. Preheat the Oven. Preheat your oven to 350°F (175°C) to prepare for baking the braciole after searing.
2. Prepare the Steak. Lay the pounded flank steak flat on a cutting board and season both sides evenly with salt and pepper to enhance the flavor.
3. Make the Filling. In a mixing bowl, combine chopped spinach, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, fresh basil, and parsley. Stir thoroughly until all ingredients are well incorporated into a uniform mixture.
4. Assemble the Braciole. Spread the cheese and spinach mixture evenly over the steak, leaving a 1-inch border around edges to allow rolling without filling spilling out. Then, roll the steak tightly from one end to the other.
5. Secure the Roll. Use toothpicks or kitchen twine to secure the braciole ends to keep the filling inside during cooking.
6. Sear the Braciole. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the rolled braciole and sear it on all sides, approximately 3-4 minutes per side, until nicely browned.
7. Add Marinara and Bake. Pour marinara sauce over the seared braciole, cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven. Bake for 30-35 minutes or until the internal temperature reaches 145°F (63°C) for perfect doneness.
8. Rest and Serve. Remove the braciole from the oven and let it rest for 5-10 minutes. Carefully slice into rounds and serve on a bed of marinara sauce. Optionally, garnish with fresh basil leaves and drizzle olive oil for added flavor and shine.

Notes

• For even cooking, pound the flank steak to uniform thickness.
• Use fresh herbs for best flavor, but dried can substitute in a pinch.
• Ensure the braciole is tightly rolled and secured to prevent filling leakage.
• Allow the meat to rest after baking to retain juiciness and ease slicing.
• Serve with pasta, crusty bread, or a fresh salad for a complete meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

Keywords: Beef Braciole, Italian beef roll, baked beef recipe, spinach ricotta filling, savory beef dish, comfort food, steak roll