Braciole
Braciole is an Italian-American dish; a type of involtini, which are one of many varieties of Italian stuffed meats. In this recipe, I took hammered-thin flank steak and stuffed it with prosciutto, basil, and an Italian breadcrumb stuffing. The braciole gets seared, then braised for 3 hours in a tomato sauce. Italian-Americans typically eat braciole in their Sunday sauce; also containing beef and pork ribs, meatballs, and sausage.
Equipment
- food mallet
- Butchers Twine
Ingredients
- 2 lb flank steak
- salt and pepper
- basil leaves
- 6 oz prosciutto
- 1/4 cup parmesan shredded
- 3/4 cup Italian breadcrumbs
- 2 tbsp Italian parsley finely chopped
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/4 cup olive oil
Tomato Sauce
- 2 tbsp olive oil
- 6 garlic cloves minced
- 1 28oz canned crushed tomatoes
- 1/2 cup red wine
- 1/4 cup basil chopped
- 1 tsp salt
Instructions
- Mix together the breadcrumbs, parmesan, garlic powder, parsley, salt, and olive oil. Set aside.
- Cut your flank steak in half. Using a meat mallet, hammer down each piece to a 1/4” thick; about double the size. Season both sides with salt and pepper.
- First, place a layer of prosciutto over each piece of flank. Then place a layer of basil leaves.
- Equally distribute the stuffing mixture on top of the basil leaves.
- Carefully roll up each piece of flank.
- Using butchers twine, tie up each braciole.
- Heat up olive oil in a large pot over medium heat. Add in the braciole.
- Sear the braciole on all sides for 10 minutes. Remove from the pot.
- Add in more olive oil. Toss in the garlic and sauté for 1 minute.
- Pour in the red wine. Scrape up the brown bits and cook for a minute.
- Add in the tomatoes, basil, and salt. Bring to a simmer on low.
- Place the braciole in the sauce and cover.
- Simmer for 3 hours.
- Remove from the sauce. Cut off the twine. Cut the braciole into 1” slices.
- Serve the braciole with pasta and the remaining sauce.
