• Andrea McMurtry

Poor Man’s Braciole

On Boxing Day this year, my sister-in-law cooked us an amazing traditional braciole with inside round (you can use flank steak), Italian bread, parmesan and prosciutto. It was truly delicious! I found this recipe in my Frugal Paleo Cookbook that takes a paleo approach to this traditional Italian recipe and fell in love with it. It is easy to make, budget-friendly and an all around crowd pleaser.


Ingredients:


For the Beef:

  • 2 lb. grass-fed ground beef

  • ¼ cup coconut flour

  • 1 tsp. Real Salt

  • 2 eggs

  • 1 tsp. dried basil

  • 1 tsp. dried oregano

  • ½ tsp. dried marjoram

  • ½ tsp. dried thyme

  • ¼ tsp. crushed red pepper flakes (or more if you choose!)

For the Filling:

  • Extra Virgin Olive Oil

  • 4 cups sliced organic baby spinach (or 2 cups frozen)

  • ½ cup diced yellow onion

  • 2 cups chopped white or cremini mushrooms

  • 3 cloves garlic, minced

  • Pinch of Real salt and black pepper

  • Parmesan (optional)

Instructions:


1.Preheat oven to 325°F

2. In  a large bowl, combine the beef, flour, dried herbs, salt and eggs and mixed by hand until thoroughly combined. Let rest while filling is prepared.

3. Heat a sauté pan or skillet to medium-high and drizzle enough olive oil to lightly coat the bottom of the pan.

4. Add onion, garlic, mushrooms and salt and pepper. After a few minutes add the spinach. Cook all for approx. 7 minutes. Once cooked and onions are translucent remove from heat and let cool.

4. Now time to roll! Turn the seasoned beef onto a sheet of wax or parchment paper on a counter or large cutting board. Use a rolling pin to roll the beef to a 9″ x 14″ size. This ‘sheet’ replaces the flank steak.

5. Spoon the filling onto the flattened beef leaving a section at one end bare to use to secure the roll.

6. Use the parchment paper to ‘jelly roll’ the beef, starting from the end with the filling working it tightly towards the other end. Give the roll a squeeze at each half-full turn to secure, much like sushi. Continue rolling until you have reached the opposite end, securing it shut with the unfilled portion.

7. Carefully transfer roll to a roasting pan — if the pan is not non-stick, consider cooking on a piece of parchment paper. Place braciole seal side down.

8. Bake for 1 hour and 20 minutes or until it reaches and internal temperature of 160°F. All beef to rest for 10 minutes so that all of the yummy juices get reabsorbed into the meat.

9. Enjoy with a sprinkle of parmesan on top and a yummy marinara sauce or your favourite tomato relish like we did!

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andreamcmurtry@outlook.com

Serving Carleton Place, Smiths Falls & Surrounding Areas

Tel: 613.240.8364

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© 2017 by Andrea McMurtry