4 Videos | Photo: Braciole Recipe
Ingredients
- 1/2 cup dried Italian-style bread crumbs
- 1 garlic clove, minced
- 2/3 cup grated Pecorino Romano
- 1/3 cup grated provolone
- 2 tablespoons chopped fresh Italian parsley leaves
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (1 1/2-pound) flank steak
- 1 cup dry white wine
- 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting 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 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. 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 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Simple Tomato Sauce:
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- Sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter, optional
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
- Yield: 6 cups
- Prep Time: 15 minutes
- Cook Time: 1 hour, 10 minutes
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By Honeyeyes1
on February 05, 2012
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This dish was okay. We did not care for this particular marinara sauce of Giada's, would make again but with a different sauce.
By smag66
on January 19, 2012
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This was delicious! I tenderized the meat with the meat mallet. If it had been thicker, I might have butterflied it, too. This recipe would also work well with round steak. I simmered it on the stovetop in a cast iron Dutch oven versus baking it -- same wonderful result, I'm sure. The filling was fantastic and stood up well to the flavor of my homemade sauce. We'll be enjoying this again!
By Schmoopsie11
on January 16, 2012
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I made this for my boyfriend, who had very low expectations and thought the meat would be tough. It was delicious! He ate a second helping a couple hours after dinner. I browned it and baked it in my enameled cast iron dutch oven, with the lid off for the last 30 min of cooking time, and it came out perfect. Next time I plan to pound the flank steak--I didn't have a meat pounder this time. Would be a great dish for serving a hearty dinner to a crowd.
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