Grandma Ditore's Braciola Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 flank steak
1 teaspoon salt
1 teaspoon black pepper
4 large cloves minced garlic
1 cup fresh flat leave parsley finely chopped
1 cup finely grate parmigiano reggiano cheese
2 cans (28 oz) crushed tomatoes
1 can (28 oz) whole tomato
3 Tablespoons tomato paste
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Directions: |
Directions:Pound meat with a meat cleaver ( or pierce vigorously with a fork) until fibers are broken down.
Spread all ingredients (in order) evenly across the meat. Roll into a log - the long way - and tie with butcher's twine.
Heat oil in a Dutch oven and brown meat roll on all sides. Add 2 cans of good quality canned crushed tomatoes - San Marzano are excellent, as they have a higher sugar content, and less acidity. Add 1 can of whole tomatoes and add the tomato paste.
Simmer on low heat for about 4 hours, stirring occasionally to keep the meat from stick to the bottom of the pan. Let cool.
Refrigerate overnight and the oil from the meat will surface and harden. Remove the hardened oil from the top of the sauce.
Remove the braciola and cut into pinwheels - (it's easier to cut when it's cold)
Put the ends back into the sauce for flavor.
Heat the sauce and serve with pasta - with a pinwheel of braciola on top.
Cover with more sauce and a good parmigiana cheese!
Any leftover braciola can be added back into the sauce for a delicious meat sauce for later. |
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Personal
Notes: |
Personal
Notes: My grandmother Ditore also made a rolled flank steak and my Mom knew to capture her recipe by watching when my grandmother made it. This is what our Italian family rolled flank steak looks like.
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