Braciole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. Flank (or top round) steak, pounded to ¼-inch
⅓ c. Romano
⅓ c. Provolone cheese, grated
⅓ c. bread crumbs
2 T fresh parsley, chopped
¼ c. fresh basil, chopped
2 cloves garlic, minced
2 T butter
salt and freshly ground black pepper, to taste
tooth picks or butcher's twine
1 c. white wine
3 c. tomato sauce (or prepare red sauce, separate recipe, and use Braciole as the meat)
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Directions: |
Directions:Set out a large piece of plastic wrap and flank steak on top. Cover with a second piece of plastic wrap and use a meat mallet (or another heavy object) to pound out and tenderize meat.
In a medium bowl, toss together the bread crumbs, cheeses, garlic, parsley. Mix all the ingredients to combine and season with pepper and just a touch of salt because the cheeses are very salty. If mixture is too dry, add a drizzle of olive oil.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. (Roll the steak making sure you roll with the grain not against it so that when you serve it you cut against the grain and get beautiful even slices and not shoe string!)
Heat butter in a large nonstick deep pan/Dutch oven on medium heat. Brown the braciole for 7 to 8 minutes. If you are using Braciole for red sauce (separate recipe) - go ahead and add the braciole to your sauce. If not, then proceed as follows:
Add white wine to braciole pot and cook for just a minute so that the alcohol can cook out; add the tomato sauce and season with salt and pepper to taste.
Choose a cooking method - stove top or oven.
Stove top method: Place a lid on the pot and turn the heat down to medium-low. Cook for 1 hour and 15 minutes, turning it 3 times during cooking, for even cooking and this also helps to keep the braciole moist and tender all around.
Oven method: Place a lid on the pot and bake in oven at 300º for 1 hour 30 minutes.
Baste braciole every 30 minutes with tomato sauce. Internal meat temperature should be 130º when cooked through.
Once the braciole has cooked remove from the pot and let it rest for 10 minutes before carving. (While the braciole is resting bring a large pot of water to a boil and cook some penne pasta.)
Ladle some of the sauce on a platter and place the sliced braciole over the sauce. Spoon some more sauce over top and to keep it moist and sprinkle with fresh basil. Serve with a side of penne pasta and fresh crusty Italian bread! |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: You may use red wine instead of white wine if desired. Boiled egg and/or prosciutto may be added to the bread crumb/cheese mixture.
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