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Melissa Bouchard's Braciole

Pronounced (Bree-zhole), this recipe is for a stuffed, rolled and braised flank steak


  • butcher's twine




  • Butterfly the flank. Cover with plastic wrap and pound out it out to an even thickness; and you can trim to square off the meat, if needed - for easy for rolling. At this point decide if you would like to make one large roll or smaller rolls; if not, then divide the meat into 2-3 pieces.  
  • Sprinkle the interior of meat with salt, pepper, garlic, parsley, basil, cheese, bread crumbs, zest and prosciutto. 
  • Roll the meat jellyroll fashion with the grain - so that it will be cut against the grain when serving. Tie the roll(s) up with butcher string about every 1-1/2 inch. 
  • Heat the oil in a large heavy skillet and sear to brown the meat thoroughly on all sides. 
  • Add the crushed plum tomatoes and seasonings and wine to the browned braciole. Cover skillet. Simmer the meat for at least 2 hours, or until beef is tender when pierced with a knife. 
    When ready, place on serving platter, let it sit for 10-15 minutes, cut the string and slice about every 2 inches…spoon some sauce over and serve.  I recommend serving it with creamy polenta and a side salad of mixed greens with olive oil and red wine vinegar.
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