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BRACIOLE Recipe

Ingredients

How to make it

  • 1. FOR THE BRACIOLE: Combine the garlic, raisins, pine nuts, herbs, and cheese in a medium bowl. Cut each steak in half crosswise to yield 12 pieces in total. Place the meat between 2 sheets of parchment or wax paper and pound with a meat mallet or pounder to a thickness of ¼ inch. Lay the meat flat on a cutting board, brush the top of each piece with a little oil (use 3 tablespoons oil in total), and season with salt and pepper to taste. If using, lay a slice of provolone on top of each piece of meat. Sprinkle 1½ tablespoons filling evenly over each piece of meat, leaving a clean ½-inch border. Press the filling lightly into the meat to help it adhere. Starting at the narrow end, roll each piece of meat to form a tidy bundle; secure the end with a metal turkey trussing skewer, long toothpick, or bamboo skewer cut to a 4-inch length. Season the rolls with salt and pepper to taste.
  • 2. Heat the remaining 2 tablespoons oil in a large nonreactive sauté pan or Dutch oven over medium-high heat until shimmering with wisps of smoke, about 2 minutes. Add half the braciole to the pan, reduce the heat to medium, and cook, turning several times, until well browned on all sides, 5 to 6 minutes. Transfer the braciole to a plate. Add the remaining braciole to the pan and cook in the same manner, adjusting the heat as necessary to prevent the pan drippings from burning. Transfer the second batch to the plate.
  • 3. FOR THE SAUCE: Discard any oil left in the pan, but retain the browned bits. Add 2 tablespoons oil to the pan and return the pan to medium heat. When the oil is hot, add the onion and sauté, scraping up the browned bits, until the onion is soft, about 2 minutes. Add the garlic and pepper flakes and cook until aromatic, about 30 seconds. Add the wine, scraping up any browned bits. Add the tomatoes and bring to a simmer. Stir in the bay leaf and basil and return the braciole to the pan. Bring to a simmer, cover, and reduce the heat to low. Cook, turning the braciole occasionally, until the meat is fork-tender, about 2 hours.
  • 4. Transfer the braciole to a large serving platter and tent with foil. Bring the sauce to a boil over medium-high heat. Cook until the sauce is thickened and measures 5 cups, 10 to 15 minutes. Discard the bay leaf. Season with salt and pepper to taste. Pour 3 cups sauce around the braciole on the platter and serve. The remaining 2 cups tomato sauce are for the pound of cooked pasta that serves as an accompaniment.

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choclytcandy Dallas, Dallas

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