Braciole

Name: Braciole
Cuisine: Europe, Italian
Ingredients: 1 (2-pound), flank steak, trimmed; 10 , garlic cloves, sliced thin; 1/4 cup, extra-virgin olive oil; 1/2 cup, golden raisins, chopped coarse; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving; 1/2 cup, chopped fresh basil; 1/4 cup, chopped fresh parsley; 1 teaspoon, dried oregano; 1/2 teaspoon, red pepper flakes; , Salt and pepper; 1 , onion, chopped; 3 tablespoons, tomato paste; 2 (28-ounce) cans, crushed tomatoes

Main Courses
Europe
Italian
Meat
Beef

By Diane Unger ･ 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.

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

SERVES 4 to 6

TIME 2½ hours, plus 30 minutes resting

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

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