Hearty Beef Braciole with Simple Tomato SauceFrom lunasea 8 years ago
- 1/2 cup dried Italian-style bread crumbs shopping list
- 1 garlic clove, minced shopping list
- 2/3 cup grated Pecorino Romano shopping list
- 1/3 cup grated provolone shopping list
- 2 tablespoons chopped fresh Italian parsley leaves shopping list
- 4 tablespoons olive oil shopping list
- salt and freshly ground black pepper shopping list
- 1 (1 1/2-pound) flank steak (can use round steak in a pinch) shopping list
- 1 cup dry white wine shopping list
- * shopping list
- 3 1/4 cups Simple tomato sauce, recipe follows, or store-bought marinara sauce shopping list
- **** shopping list
- Simple Tomato Sauce: shopping list
- 1/2 cup extra-virgin olive oil shopping list
- 1 small onion, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 1 stalk celery, chopped shopping list
- 1 carrot, chopped shopping list
- 2 (32-ounce) cans crushed tomatoes shopping list
- 4 to 6 basil leaves shopping list
- 2 dried bay leaves shopping list
- sea salt and freshly ground black pepper shopping list
- 4 tablespoons unsalted butter, optional shopping list
How to make it
- For the Braciole:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely.
- Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes.
- Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes.
- After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- For the Simple Tomato Sauce:
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.
- Add tomatoes, basil, and bay leaves and reduce the heat to low.
- Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- **NOTE: If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
People Who Like This Dish 10
The Cooklunasea Orlando, FL
The Rating3 people
Fantastico. Have we all gone Italian? Love Italian. I just love food and I don't care what kind it is. Lovely recipe Looney.jenniferbyrdez in kenner loved it
Well Vickie this brings back to my Dads home cooking
A tender Italian specialty handed down through the generations, this is as good as it gets. High Five
Michaeltrigger in loved it