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.
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 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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