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Braciole Recipe

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This recipe for Braciole, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Keeran (Ted) Eidukas- Lake in the Hills, IL
Added: Friday, December 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. dried Italian-style bread crumbs
1 garlic clove, minced
2/3 c. Pecorinio Romano
1/3 c. grated provolone
2 T. chopped fresh Italian parsley leaves
4 T. olive oil
salt and pepper
1 1/2 lbs. flank steak
1 c. dry white wine
3 1/2 c. marinara sauce

Directions:
Directions:
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 Tbs. of the oil. Season mixture with salt and pepper and set aside. Lay the flank steak on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Start at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper. Preheat the oven to 350 F. Heat the remaining 2 Tbs. of oil in a heavy large oven proof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 min. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 min. After 1 hour, uncover and continue baking until the meat is tender, about 30 min. longer. The total cooking time should be about 1 1/2 hours. Remove the braciole from the sauce. Cut the braciole crosswise and diagonally into 1/2 in. thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 45 min.
Personal Notes:
Personal Notes:
When Ted and I got married he began telling me about the great Italian food made by his mom and grandmother. I found this recipe and it passed the test. We have now had it for 2 Christmas meals.
(Kids: Drake and Max)

 

 

 

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