This braciole recipe is impressive enough for celebrations, yet easy enough to make for Sunday supper. We use Grandma's recipe to braise tender, stuffed flank steak in a spiced tomato sauce, which fills the house with the aroma of Italian herbs and seasonings.
Instructions
1
Prepare the steak
2
Flatten the flank steak to 1/2-inch thickness. Rub the steak with 1 tablespoon of oil.
3
Spread the stuffing
4
Combine the bread crumbs, parsley, Parmesan cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the bread crumb filling over the beef to within 1 inch of the edges. Press down to help the stuffing adhere. Editor’s Tip: Position the steak so the muscle fibers run parallel to the cutting board. This way, you can roll the braciole with the grain. That ensures you'll cut against the grain later when it comes time to slice, creating tender bites that aren't chewy.
5
Roll and truss the steak
6
Roll the steak up jelly-roll style, starting with a long side. Tie it with kitchen string. Editor’s Tip: If you don’t have butcher’s twine, secure the roll in place with toothpicks.
7
Brown the steak
8
In a Dutch oven, brown the meat in the remaining oil on all sides.
9
Build the sauce
10
Add the onion to the Dutch oven, and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and the remaining salt and pepper. Bring the mixture to a boil.
11
Simmer the beef braciole
12
Reduce the heat. Cover and simmer for 70 to 80 minutes or until the meat is tender.
13
Slice the braciole
14
Remove the meat from the sauce. Discard the string, and cut the braciole into thin slices. Serve the sliced meat with the sauce. If desired, serve over spaghetti with additional grated Parmesan cheese and minced fresh parsley.
