BRACIOLE

Braciole image

Provided by Helene Mulvihill

Categories Beef

Time 5h30m

Number Of Ingredients 20

1 1/2 to 2 lb flank steak
FOR STUFFING
1/3 c italian breadcrumbs
1/2 c grated parmesan cheese
1/4 c grated romano cheese
1 Tbsp parsley
2 Tbsp minced garlic
1/2 c shredded or minced provolone cheese
1/3 c diced or minced ham (lunchmeat ham)
1/4 tsp italian seasoning
3 Tbsp olive oil
3 Tbsp olive oil for frying
butchers twine
FOR GRAVY
2 Tbsp minced garlic
1 medium onion, chopped
1 1/2 c white wine
4 c smooth marinara
1/4 c chopped fresh basil
1 tsp italian seasoning

Steps:

1. on cutting board with parchment paper covering meat, pound down your flank steak until its about 1/4 inch thick. If you're using cutlets pound them down to about 1/8 inch thickness. beat it from the middle out until its smooth.
2. in bowl combine stuffing mix. use enough olive oil to moisten the breadcrumbs, then add the cheeses and ham, mix completely.
3. salt and pepper your beef, then spread the stuffing accross the top of it and roll it up. tie it with string very tightly, as it shrinks. Salt and pepper the outside of it too.
4. fry beef in olive oil until browned on each side. if it sticks its not ready to flip yet.
5. when beef is browned transfer to dutch oven.
6. in same fry pan add onions, then garlic and fry until soft, about 3 minutes. you might need to add a tiny splash of olive oil to keep it from burning.
7. once the onions begin to get soft begin adding your wine to loosen the bits stuck to the pan. add it gradually, a few splashes at a time and bring to a boil between additions. once all the wine is added bring to a boil again and add your marinara. I make a very chunky marinara so I put it in the blender to smooth it out before adding it here. bring to a boil then pour it over your beef in the dutch oven and bake for 2 1/2 to 3 hours, flipping every half hour or so. allow to cool for a few minutes before serving so the stuffing doesnt ooze out when you slice it.