Melissa Bouchard's Braciole
Pronounced (Bree-zhole), this recipe is for a stuffed, rolled and braised flank steak
Equipment
- butcher's twine
Ingredients
- 1 1//2 lbs flank steak, butterflied
- 1 bunch Italian parsley, roughly chopped
- 1/2 cup basil - chiffonade
- 1 cup Pecorino Romano, microplane grated
- 6-8 slices Prosciutto
- 1/4 cup olive oil
- 6 cloves garlic
- 1/2 cup bread crumbs
- 1 lemon, zested
- salt & pepper to taste
Sauce:
- 1 can crushed plum tomatoes
- 8 cloves garlic, smashed
- 3 sprigs fresh oregano
- 1 cup Cabernet Sauvignon
- salt & pepper to taste
Instructions
- 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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