This really isn’t a complicated dish. In short you cut a flank steak into manageable pieces, slice them carefully through the middle against the grain and then pound the pieces of beef thin enough to be able to roll them around a simple bread crumb filling and prosciutto. Tie them with kitchen twine and seared them; and slowly simmer them in your favourite tomato sauce.
In more detail, for a bread crumb filling, combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over all beef slices.
Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with kitchen twine.
Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
Add the wine and more garlic. Bring to a boil, scraping up any browned bits. Add some beef broth, tomato sauce and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer. Cover and cook in a 300°F oven for 1 ½-2 hours.
If you want to thicken, place pot back on the cooktop. Remove the Braciola from the pan to give you room to stir, remove about a cup of the hot cooking liquid to a bowl. Add about a Tbsp. of flour and stir until smooth to create a slurry. Slowly add the slurry back to the hot cooking liquid and stir, bring to a slow simmer and cook until thickened. Taste and adjust your seasonings. Remove twine and serve the sauce over the Braciola and pasta on the side and additional grated cheese on top.
Comments
Post a Comment