Spinach Stuffed Braciole

From our friends at http://masteringtheartofpaleocooking.com/!


2 Beef Round Tip Steaks, about 1.5 lbs.

1 1/2 teaspoon Minced Garlic

2 Tablespoons Fresh Chopped Basil

2 cups Baby Spinach, packed

1 Egg

2 Tablespoons Olive Oil

2 cups Classico Tomato & Basil Sauce (Gluten-free, no added sugar, way easier than making your own sauce)

Salt and Pepper

Use a meat mallet or a rolling-pin to work the meat down to about 1/4 inch thick. Lightly salt and pepper meat on both sides.

In a mixing bowl, whisk together the egg, garlic and basil. Fold in the spinach, being sure to evenly coat all the leaves.

Place half the spinach mixture on each piece of beef. Tightly roll up the beef with the spinach inside, and secure with toothpicks.

Heat the olive oil in a pan on the stove. Brown the rolled meat on all sides.

Place the browned meat in a crock pot and cover with the sauce. Cook on low for 6 hours. Turn off the crock pot and let rest for 15 minutes.

Cut each braciole in half and remove the toothpicks. Serve each half covered with extra sauce from the crock pot. Garnish with a fresh basil leaf. Serves four.

prep time:
cook time:4 min
ready in:
Mastering the Art of Paleo Cooking is a website dedicated to the Paleo lifestyle and learning how to cook delicious paleolithic meals. While I have always loved cooking, paleo has inspired creativity in my meals, and ignited a passion for nutritional truth. While I am still adjusting and learning how to cook paleo, I hope my recipes can help guide others toward a more holistic diet as well. I invite you to join me in ‘Mastering the Art of Paleo Cooking!’
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