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Jewish Recipes --> Recipes --> Kosher Meat --> Kosher Beef --> London Broil

Braciola
Adapted from 500 3-Ingredient Recipes
4 servings
Recipe Ingredients:
  • 1 London broil
  • 1 15-oz bag of stuffing such as Gefen, Manischewitz or Streits.
  • 2 cups marinara or other prepared tomato sauce

If you can find London broil cut very thin in the meat department you can skip the butterflying part of the directions and proceed from there.

Lay the steak on a cutting board and carefully butterfly it so that you have one large, very thin, rectangle of meat. Cover with plastic wrap and gently pound the meat with the flat side of a cleaver or meat tenderizer, to make it of even thickness. Prepare the stuffing per package directions and spread it out on the steak. Roll the steak up, starting with one of the longer sides and tucking in the ends like a burrito, finishing with the seam side down. Tie with butcher twine.

Preheat oven to 325 degrees.

Season the meat with salt and pepper. Put the oil in an ovenproof Dutch oven that has a tight-fitting lid, and heat over high heat. When the oil begins to smoke, sear the meat on all sides, 4 to 5 minutes per side. Add the marinara sauce, cover, and put the dish in the oven. Braise for 1 1/2 hours. Remove the steak from the pot and allow it to rest for 10 minutes, the slice it into rounds. Skim as much fat as possible from the marinara sauce and pour over the meat rounds.

TIP: Mince a small onion and several cloves of garlic and add it to the stuffing.

Braciola is the name of an Italian dish. Braciole are simply slices of meat pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They're different from the finer cut fettine ("small/thin slices"), which never have bone and are generally thinner.

London Broil -- Italian

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods