Braciole

From Cook's Country | April/May 2013

Why this recipe works:

For our take on this Italian American Sunday supper, we use flank steak, which we found had the beefiest flavor. Bread-based fillings were stodgy, so we went with a simple mixture of sweet raisins, fresh parsley and basil, and savory Parmesan cheese. Brushing the meat with oil before applying… read more

For our take on this Italian American Sunday supper, we use flank steak, which we found had the beefiest flavor. Bread-based fillings were stodgy, so we went with a simple mixture of sweet raisins, fresh parsley and basil, and savory Parmesan cheese. Brushing the meat with oil before applying the filling helps it stay put while we roll the braciole, and infusing the oil with garlic in the microwave adds another layer of flavor. A quick sear prevents the meat from toughening, and a long braise in our own doctored tomato sauce keeps it flavorful and tender.

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Serves 4 to 6

Look for flank steak of even thickness, without tapered ends. Braciole is usually served with pasta, sometimes together and sometimes separately, as when a pasta course with the sauce is followed by the meat. Our recipe makes enough sauce for at least 1 pound of pasta.

Ingredients

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