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Braciole





Ingredients

  • 1 beef flank steak

  • 1 cup filling - see below

  • 1 cup beef broth

Directions

Leave thawed steak in vacuum sealed package and loosely wrap package in a dishtowel.  Use a meat mallet or heavy skillet to lightly pound and flatten the meat, starting at the edges and steadily working inward.  The purpose is to thoroughly break up the connective tissue but don't overdo it - you want to soften the meat, not turn it into mush.  (This also works as a great stress reliever!)  Cut the plastic on three sides and open it like a book.  Dry both sides of the meat with a paper towel.


Place filling on top of meat and roll up, starting at one long side, using the plastic to help.  Tightly tie cylinder with kitchen string in about 2" intervals.  Some filling will have fallen out.  Brush tied cylinder with a little oil and press excess filling onto the meat.  Place meat on a plate, cover and refrigerate for an hour.

Heat oil in a dutch oven and sear all sides of the meat.  Pour sauce and broth over meat and bake in a 350 degree oven for two hours.  Allow to rest in the pan for 15 minutes.  Remove and discard twine.  Slice meat into 1/2" thick slices.  Serve with pasta, rice or potatoes garnished with pan sauce.


Filling:  the possibilities are endless!


Saute 1/4 cup chopped onion, add 2 finely chopped cloves of garlic, season with salt and pepper, a healthy dash of oregano and some chopped or dried parsley.  Stir into 1/2 cup bread crumbs mixed with 3 Tablespoons parmesan cheese.  You can leave it here OR add more tasty things to the mix.  Things like:

  • sauteed chopped mushrooms or broccoli

  • chopped hard boiled egg or spinach

  • diced grape tomatoes or bacon

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