Italian > Beef > Stuffed Beef

Stuffed Braciolone with Spinach and Ricotta Recipe

Ingredients with Measurements:
- 1 large flank steak (about 2 pounds)
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh oregano
- 1/2 cup chopped fresh thyme
- 1/2 cup chopped fresh rosemary
- 1/2 cup chopped fresh sage
- 1/2 cup chopped fresh marjoram
- 1/2 cup chopped fresh chives
- 1/2 cup chopped fresh garlic
- 1/2 cup chopped fresh onion
- 1/2 cup chopped fresh celery
- 1/2 cup chopped fresh carrot
- 1/2 cup chopped fresh fennel
- 1/2 cup chopped fresh leek
- 1/2 cup chopped fresh bell pepper
- 1/2 cup chopped fresh tomato
- 1/2 cup chopped fresh mushroom
- 1/2 cup chopped fresh spinach
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/2 cup provolone cheese
- 1/2 cup fontina cheese
- 1/2 cup Gruyere cheese
- 1/2 cup Swiss cheese
- 1/2 cup goat cheese
- 1/2 cup blue cheese
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Salt and pepper to taste
- Olive oil for cooking

Special equipment needed:
- Kitchen twine
- Meat mallet
- Roasting pan

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Lay the flank steak flat on a cutting board and pound it with a meat mallet until it is about 1/4 inch thick.

3. In a large bowl, mix together the breadcrumbs, Parmesan cheese, parsley, basil, oregano, thyme, rosemary, sage, marjoram, chives, garlic, onion, celery, carrot, fennel, leek, bell pepper, tomato, mushroom, spinach, ricotta cheese, mozzarella cheese, provolone cheese, fontina cheese, Gruyere cheese, Swiss cheese, goat cheese, blue cheese, sour cream, heavy cream, salt, and pepper.

4. Spread the mixture evenly over the flattened flank steak, leaving about 1 inch of space around the edges.

5. Roll up the flank steak tightly, tucking in the edges as you go.

6. Tie the rolled-up flank steak with kitchen twine to hold it together.

7. Heat some olive oil in a roasting pan over medium-high heat.

8. Sear the stuffed flank steak on all sides until browned, about 5 minutes per side.

9. Transfer the roasting pan to the oven and bake for 45-60 minutes, or until the internal temperature of the meat reaches 145°F.

10. Remove the stuffed flank steak from the oven and let it rest for 10 minutes before slicing.


Time:
Preparation time: 30 minutes
Cooking time: 45-60 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 550
Fat: 32g
Carbohydrates: 20g
Protein: 46g

Substitutions for ingredients:
- Any type of cheese can be substituted for the ones listed in the recipe.
- Any type of fresh herbs and vegetables can be used in place of the ones listed in the recipe.

Variations:
- Add cooked bacon or sausage to the stuffing mixture for added flavor.
- Use ground beef or pork instead of flank steak for a different texture.
- Add sun-dried tomatoes or roasted red peppers to the stuffing mixture for a pop of color and flavor.

Tips and tricks:
- Make sure to pound the flank steak evenly so that it cooks evenly.
- Use a sharp knife to slice the stuffed flank steak for clean cuts.
- Serve with a side of roasted vegetables or a salad for a complete meal.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Slice the stuffed flank steak and arrange on a platter with a garnish of fresh herbs.

Garnishes:
Fresh herbs such as parsley, basil, or thyme.

Pairings:
Serve with a side of roasted vegetables or a salad.

Suggested side dishes:
Roasted vegetables, salad, mashed potatoes, or rice.

Troubleshooting advice:
- If the stuffing mixture is too dry, add more cheese or cream to moisten it.
- If the stuffed flank steak is not cooked through, return it to the oven for additional cooking time.

Food safety advice:
Make sure to cook the stuffed flank steak to an internal temperature of 145°F to ensure that it is safe to eat.

Food history:
Braciolone is a traditional Italian dish that is typically made with beef or pork and stuffed with a mixture of breadcrumbs, cheese, and herbs.

Flavor profiles:
Savory, cheesy, and herbaceous.

Serving suggestions:
Slice the stuffed flank steak and serve with a side of roasted vegetables or a salad for a complete meal.

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Region: Italian

Taste: Savory, Rich, Creamy, Cheesy, Tangy, Herby