Braciole

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Appears in Cook's Country April/May 2013

What cut of beef to use? What to stuff it with? How to develop the flavor yet minimize the work? These were just a few of the questions we explored while testing this Italian American classic.

SERVES 4 to 6

TIME 2½ hours, plus 30 minutes resting

Braciole

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 Parmes...

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